Wednesday, April 20, 2011

Hot Fudge Pudding Cake

Welcome to Wednesday, which is Recipe Day!!  This is a recipe that I copied from Bev MacDonald back in Sackville, NS, before I was married.  Hot Fudge Pudding Cake is one of our families favorite all time desserts.  Sarah, in particular, requests this often.  This recipe is really easy, and relatively low fat as well.  (Not that I really think Low Fat when I think Dessert.)  Hot Fudge Pudding cake is made by mixing up a nice chocolate cake layer, and spreading it on the bottom of a 9x9 pan.  Not greased, by the way.  Then you sprinkle on a generous mixture of cocoa and brown sugar, and pour hot water over the whole think.  Pop it in the oven and presto chango, 45 minutes later it's ready.  By this time the cake has risen to the top of the pan, and underneath the brown sugar, cocoa and hot water have turned into a delicious sauce.  Cut a big old piece of the cake and invert it onto a plate or into a bowl, then spoon some of the sauce on top.  Top with whipped cream, or ice cream, or do what my family does, and pour a little milk over it.  (Don't be judgemental, just try it.)  

Here's the recipe:

Hot Fudge Pudding Cake

1 cup flour
3/4 cup white sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons melted shortening
1 cup brown sugar
1/4 cup cocoa
1 1/3 cup boiling water

  • Preheat oven to 350 degrees F.
  • Mix toger flour, white sugar, 2 tablespoons cocoa, baking powder and salt in medium sized bowl. 
  • Add milk and shortening, mix well.  Add a tablespoon of milk or two if necessary if the batter is dry. 
  • In another bowl mix together brown sugar and remaining cocoa.
  • Sprinkle mixture over cake batter.
  • Pour boiling water over cake batter. 
  • Place pan on cookie sheet (in case of spill overs - you never know) and place in 375 degree F oven  for 45 minutes. 
  • Serve while hot.

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