Hot Fudge Pudding Cake Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 8 servings Recipe adapted from Hersheys Kitchens Ingredients 1¼ cups granulated sugar, divided 1 cup all-purpose flour ½ cup Hershey’s Cocoa, divided 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 1/3 cup unsalted butter, melted 1½ teaspoons vanilla extract ½ cup packed brown sugar 1¼ cups hot water Vanilla ice cream, if desired for serving Instructions Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer). In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth. Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if its a non-stick pan, you dont have to grease it) and spread evenly. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir! Bake 35-40 minutes if using a dish (or 30-35 minutes if using the 9x9 pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes. After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.
Posted on: Fri, 10 Oct 2014 12:01:19 +0000
Trending Topics
Recently Viewed Topics
© 2015