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Hot Fudge Pudding Cake

Cheryl Wixson
A true comfort food
Servings 11


  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ¾ cup sugar
  • 3 tablespoons cocoa powder
  • ½ cup milk
  • 2 tablespoons melted butter
  • ½ teaspoon vanilla extract
  • ½ cup brown sugar
  • ½ cup white sugar
  • 4 tablespoons cocoa powder
  • 1 ½ cups cooled coffee or cold water


  • Assemble ingredients and tools. Set the oven on 350 degrees. Butter a 9-inch square pan or a 10-inch round cast iron pan.
  • In a large bowl, whisk together the all purpose flour, baking powder, ¾ cup sugar and 3 tablespoons cocoa powder.
  • In a small bowl, whisk together the milk, melted butter, and vanilla extract. Add to the dry ingredients and mix until combined.
  • Spoon the batter into the prepared pan.
  • In a small bowl, whisk together the brown sugar, white sugar, and 4 tablespoons cocoa powder. Sprinkle the mixture over the batter in the pan.
  • Pour the coffee or cold water over the cake batter.
  • Bake the cake for 40 – 45 minutes, until the cake starts to puff and is just starting to pull away from the sides of the pan. Be careful not to OVERBAKE.
  • Remove the cake from the oven and let cool on a rack for about 25 minutes. Serve directly from the pan, or invert the pan onto a serving plate. May be topped with yogurt, whipped cream or ice cream.
  • Makes 12 servings for normal folks, 9 serving for intense chocolate lovers.


Nutritional analysis per serving: 172 calories, 2 grams protein, 37 grams carbohydrates, 3 grams fat, 90 mg. sodium, 1.5 grams fiber