Hot Fudge Pudding Cake


This pudding cake recipe is perhaps the best thing I got out of my Naylor Junior High days.  The most enduring thing for sure.  7th grade.  My worst year.  Ever.  If memory serves me right, something akin to this recipe came from my Home Economics class.  I’ve revised it over the years, adding the optional peanut butter and more water.  I remember making it for my siblings and parents, and I’m making it still, all these years later.

Mark and I treat ourselves to this decadent dessert on occasion–especially those occasions when we’ve eaten light for dinner.  We use cocoa we buy in bulk from Dean’s Beans.  All Dean’s products are Fair Trade, which means no children were sold or kidnapped into slavery to work in the cocoa fields, and that the farming communities growing the cocoa beans I consume are getting paid well enough to build schools and health clinics for their families in addition to food, clothes and shelter.  Pudding Cake tastes better knowing that.  Okay–I just can’t eat chocolate without sharing that passion with you!

Bake in either individual serving dishes or in one 9×9 pan.  Serves 6.  This is best eaten warm, with vanilla ice cream melting into the hot fudge sauce…

Preheat oven to 350.  Mix the 5 dry ingredients together in a 9×9 pan (or individual baking dishes), and then stir in the remaining 4 ingredients:
1 c. flour                     1 tsp. vanilla
3/4 c. sugar               1 c. nuts or 1/2 c. peanut butter (optional)
2 Tbsp. cocoa            2 Tbsp. canola oil
1/4 tsp. salt                1/2 c. milk
2 tsp. baking powder

Sprinkle with:
1 c. brown sugar
1/4 c. cocoa

Pour 1 3/4 c. hot (tap) water over the batter.  Bake in the oven for 40 minutes.  (I recommend placing a cookie sheet on the rack beneath your pudding cake to catch inevitable bubbling spills!).

Let stand 10 minutes.  When spooning each serving into a bowl, invert so the hot fudge is on top.  Add a good size dollop of vanilla ice cream and spoon extra sauce over each serving.


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