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Hot Fudge Pudding Cake

Sooo, who's ready for Fall?! *raises hand eagerly* I am SO over summer heat, guys. Sooo over it. But evidently, Mother Nature hasn't gotten the hint. And what's worse is that she made us all think she did, giving us over here on the East Coast all these nice cool, breezy temperatures for a few days and then BAM, 95+ degrees out of nowhere. Not cool yo, not cool.

But I have to say that even though I am looking forward to chilly mornings and cozy clothes, I know that with that will come shorter days. And shorter days means shorter daylight hours which results in one unhappy food photographer. I've already been so dissappointed with my pictures lately, but that's mostly my own fault. My internal time clock, for some reason, has not adjusted to sunset being at 7 something.

I start off thinking I'll have enough time to bake and photograph and before I know it, I'm rushing to get some pictures in minutes before the sun goes down. This has literally happened to me like four times in a row already. I definitely need to reconfigure my system as soon as possible if I want you guys to stick around here.

You've all been really sweet and supportive so far though! You even liked what I thought was a horrible picture of this cake on Facebook yesterday! You liked it so much that you convinced me to post the recipe, regardless of my lackluster photos! So here it is guys, hot fudge pudding cake. Don't you just want to dive into it face-first?

You know I did. I was all on that, like 0.5 seconds after taking this last picture. Didn't leave a single crumb on that plate or a single drop of that luscious pudding. Speaking of, you'll be surprised to know that you don't actually put pudding into this cake. The cake makes it's own pudding. Magical, right? Well, you have to try it. It's super easy. And super decadent. And makes a superb sundae.

Hot Fudge Pudding Cake

Yield: 9 squares
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For the cake
1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the topping
3/4 cup light brown sugar
1/4 cup unsweetened cocoa powder
1 and 1/2 cups hot water

vanilla ice cream (or any desired ice cream flavor), for serving


Preheat oven to 350 degrees F. Butter an 8x8 inch glass baking dish.

In a medium sized bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Add milk, vegetable oil, and vanilla and stir together until well-combined. Batter will be thick.

Spread batter evenly into prepared baking dish.

In a small bowl, mix together brown sugar and cocoa powder, then sprinkle evenly over cake batter. Gently pour hot water over brown sugar/cocoa mixture. DO NOT STIR.

Bake in preheated oven for 45 minutes. To serve, invert cake square onto plate and top with a scoop of vanilla ice cream. (Best served warm from the oven)

Slightly adapted from Brown Eyed Baker

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