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Hot Fudge Pudding Cake

December 22, 2008

I made this cake this weekend for a potluck dinner with friends.  This cake is amazing- not just in the taste, but the way it’s made.  It’s incredibly simple- it comes together in under 10 minutes and then just bakes for 45 minutes and voila- you have a really chocolately, moist chocolate cake at the top of  the pan with a rich hot fudge sauce at the bottom of the pan.  This is best served immediately after it’s baked with vanilla ice cream.  Serves 9-12.


Pudding Cake:

1 c all-purpose flour

1 c unsweetened cocoa powder

1 c sugar

2 t baking powder

1/4 t salt

1/2 c milk

2 T shortening, melted

1 t vanilla

1 c chopped nuts, (optional)


1 1/2 c brown sugar

5 T unsweetened cocoa powder

1 3/4 c hot water


Preheat oven to 350 degrees.  Get out an 8″ or 9″ square baking pan, but do not grease.

Combine flour, cocoa, sugar, baking powder and salt in large bowl and stir to combine.  Stir in milk, shortening and vanilla and mix- mixture wil be stiff.  If it’s too stiff to work in all of the dry ingredients, add some more milk 1 T at a time, until you can just get all ingredients just moistened, but batter is still stiff.  Add in nuts, if using and mix.  Spread mixture on the bottom of the pan.  Sprinkle brown sugar and cocoa powder over the top of the mixture.  Pour hot water on top, but do not mix.  Bake for 45 minutes until the top looks baked.  Remove from oven and serve while hot with ice cream.

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