Hot Fudge Pudding Cake Recipe by @browneyedbaker :: www.browneyedbaker.com

I was a few years removed from college when my grandma gifted me with a binder full of recipes that had been typed out on a typewriter and placed into sheet protectors. On the cover was a picture of my great-grandmother, whom I had never had the opportunity to meet, as she passed away four years before I was born. In the binder was a collection of some of the best recipes that she made; family favorites, dishes she was known for, and recipes she was proud to have published in some church cookbooks. It’s a mixture of dinners, desserts, candy and even some bread. This Hot Fudge Pudding Cake is one of the recipes in the binder, and one I have been wanting to make for quite some time. It’s a fabulous old-fashioned recipe and just tastes like home.

Hot Fudge Pudding Cake Recipe by @browneyedbaker :: www.browneyedbaker.com

This cake is mixed together in one bowl and in less than 10 minutes. The base of the cake is almost brownie-like, but the combination of a brown sugar and cocoa combination and hot water sprinkled on top of the cake before baking it creates a pudding-like sauce on the bottom. When slices are scooped out, they are inverted onto a plate so the sauce pools on top of the cake. It’s fabulous topped with a scoop of vanilla ice cream.

Hot Fudge Pudding Cake Recipe by @browneyedbaker :: www.browneyedbaker.com

My grandma included a little introduction about my great-grandma at the front of the binder. These are my favorite paragraphs:

“Grandmother Norris was a wonderful grandmother, mother, and mother-in-law.
To know her was to love her. Grandmother absolutely loved Christmas.
She would spend her last penny on a gift for someone.
December 26th was not too early to start on next Christmas’ gifts.
She baked a lot of cookies and made Plum Pudding.
Every room in the house was decorated for Christmas.

Birthdays were for celebrating, sometimes for a whole month…
Greeting cards were to be enjoyed and displayed.”

I think we would have been bosom buddies. I’m glad that my grandma thought to put together some of her favorite recipes; I’m slowly working my way through them and can’t wait to share more with you!

Hot Fudge Pudding Cake Recipe by @browneyedbaker :: www.browneyedbaker.com

One year ago: Buckeye Peanut Butter Cookies
Two years ago: Triple Chocolate Oreo Chunk Cookies
Three years ago: Pan-Fried Onion Dip and Gingered Carrot Cookies
Four years ago: Potato Salad with Herbed Balsamic Vinaigrette
Six years ago: The Chocolate Chip Cookie

Hot Fudge Pudding Cake

A family favorite from my great-grandmother's recipe collection.
4.67 (3 ratings)

Ingredients

For the Cake:

  • 1 cup (125 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon (0.25 teaspoon) salt
  • ½ cup (122 ml) whole milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (117 g) chopped walnuts, optional

For the Topping:

  • ¾ cup (165 g) light brown sugar
  • ¼ cup (21.5 g) unsweetened cocoa powder
  • cups (375 ml) hot water

Instructions 

  • Preheat oven to 350 degrees F. Butter an 8 or 9-inch square baking dish; set aside.
  • In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt. Add to the dry mixture the milk, vegetable oil, vanilla and walnuts (if using). Stir with a rubber spatula until combined and spread into an even layer in the prepared pan.
  • In a small bowl, combine the brown sugar and cocoa powder, and sprinkle over the batter (do not stir!!). Pour the hot water evenly over the cake (do not stir!!).
  • Bake for 40 to 45 minutes (40 minutes if using 9-inch pan, 45 minutes if using an 8-inch pan) and serve warm. When serving, invert the cake squares onto the plate; the pudding sauce will be on top.

Notes

Nutritional values are based on one serving
Calories: 314kcal, Carbohydrates: 50g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 1mg, Sodium: 79mg, Potassium: 257mg, Fiber: 2g, Sugar: 35g, Vitamin A: 20IU, Vitamin C: 0.2mg, Calcium: 90mg, Iron: 1.7mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!