Hot Fudge Chocolate Pudding Cake is extremely easy and FAST to make! A rich chocolate fudge sauce forms underneath a layer of chocolate cake while baking, by itself!
Hot Fudge Chocolate Pudding Cake… What more could I possibly say? With TWO different cocoa powder tests, see the different results for yourself!
HERSHEY’S Hot Fudge Chocolate Pudding Cake Recipe
This is the dessert you’ve all been waiting for. Step aside pumpkins and pecans because THIS is your new favourite dessert. Totally non-traditional, and I think 99% of us really don’t care. When my daughter tagged me in a picture of a hot fudge chocolate pudding cake on Instagram, it was love at first sight. With heartbeats skipping and a taking my breath away type situation, I ran to the kitchen to make one — or five.
Cake PLUS Sauce
Do you see this perfect, crisp top? Yeah, I see it too. And did you see the fudgy chocolate sauce on the bottom? Well…take this warning if you will: don’t dip your finger to taste test it because you will end up with chocolate sauce all over your mouth — and none left in the dish to serve for everyone else. The original recipe from Hershey’s was a little rich for our liking, so this recipe has been toned down JUST A LITTLE, and made to be a little less in calories as I could without screwing up the taste or texture.
That way, you can serve with a little ice cream. Like my logic?
How To Make Pudding Cake
It is so easy to make this cake! All you do is mix your batter and pour it into your dish. THEN mix together a sugar/cocoa DRY MIX>sprinkle it over the top>pour it over the dry mixture>bake>try-not-to-eat-the-whole-entire-pan.
In a test bake, I used both:
- dark cocoa powder — almost like a dutch processed cocoa powder shown in the above photographs
- normal unsweetened cocoa powder — like Hershey’s regular unsweetened brand photographed below
We did this to show you the different results between the two cocoa powders.
Taste Test
The darker pudding cake photographed at the top of this post yields a richer and almost bitter-sweet chocolate flavour. Think Lindt 70% dark chocolate. The normal, unsweetened cocoa powder pictured here and below yields a milder, almost milk-chocolate taste. This is the one my family prefers. Personally, I prefer the darker one.
Which one do you prefer? Let me know in the comments below!
WATCH US MAKE Fudge Chocolate Pudding Cake RIGHT HERE!
Hot Fudge Chocolate Pudding Cake
Ingredients
CAKE:
- 1 cup all-purpose flour (or plain flour)
- 1/2 cup white granulated sugar
- 1/4 cup cocoa powder*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
FUDGE SAUCE:
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar
- 3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)
- 1-1/4 cups boiling water
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
FOR THE CAKE:
- Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free.
- Pour the batter into prepared baking pan or dish and spread evenly.
FOR THE SAUCE:
- Combine together the remaining 1/2 cup white sugar, brown sugar and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
- Bake 35 minutes or until the centre is almost set. Remove from oven. Allow to cool for 15 minutes.
- Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of pan over top of each serve of cake.
Notes
*Cocoa powders: A dark cocoa powder will yield in a rich and bitter-sweet chocolate flavoured pudding (pictured in the first photographs above).
A normal unsweetened cocoa powder, such as Hershey's unsweetened, will yield a milder chocolate flavoured pudding -- not bitter in taste and still rich (photographed in the last images above). Please choose carefully, and use a cocoa powder you LOVE the taste of.
Adapted from Hershey's
ben says
delicous
Jen says
So good and so easy. Will make again and again!
Laura says
I never really review recipes but … wow. This. Was. Amazing. I’m not usually much of a chocolate person either but this was just on another level. Not too sweet, not too rich or bitter (as some chocolate things can be, I find), just absolutely delectable and gooey. I used Fry’s Dutch Process Cocoa Powder and it was fab. I’m saving this recipe forever!! Next time I’ll add walnuts to the cake and I think it’ll be even better.
BONNIE FOWLER says
Thanks for sharing. This is the birthday cake I always asked my grandma to make me while growing up.
Stacey says
Just wondering if doubling the sauce would affect th outcome of the cake? I want more sauceyness! 😂
Rebekah says
I made this a few months ago and LOVED it. Recently, I ended up bringing some oranges home from work, and in trying to find a way to use them I remembered both this recipe and my love of chocolate oranges. I added the zest of one orange to the batter and substituted 1/4 cup of the milk for fresh orange juice, still using 1/2 cup of milk. I then used the remaining juice of that orange in the boiling water for the pudding. I probably could have added more juice to the pudding, but I didn’t wanna mess too much with the chemistry of the recipe (and didn’t feel like cutting into another orange :p oh well). Anyways it’s DELICIOUS! I use Hersey’s special dark cocoa powder since it’s my favorite and that pairs SO well with the orange flavor. I also saw someone else say they used coffee instead of water for the pudding- I’m so excited to keep making and playing around with this recipe. It’s so delightful, delicious, easy, and unexpected if you’ve never had it before. Thanks for sharing! 🙂
Rachel says
Absolutely delicious! Recipe was really easy to follow and worked well with gluten free flour. The whole family loved it!
Rebekah J. says
This very VERY delicious. I think it was a little too much pudding to the amount of cake, but maybe that was just for the size pan I used, and the thickness of cake to the amount of pudding was off. If I make it again in that pan I’ll think I half the pudding- even if it’s very, very yummy, it’s just a little too much. Tonight I just had it with a glass of milk, but I can’t wait to try it with ice cream or whipped cream.
Ashley says
Absolutely love this recipe. This is the best chocolate pudding cake I’ve ever had. It literally finishes in minutes with my family! My go-to recipe, for sure.
Patricia says
Can you make this a day in advance and keep it in the fridge?
Kate says
I wouldn’t –though it was tasty as a leftover, it would kind of miss the point. But, you can assemble the drys as far in advance as you want and then mix it all up super fast.
Sandy says
I’m making this for my grandson this Friday. He loves chocolate. However, the 9” pan is not going to be big enough. How can I convert this recipe for a 9 x 13 pan?
Pri says
Made this cake and absolutely adore it – however, we altered the levels of sugar pretty significantly. My family loves dark chocolate, but we don’t like our desserts too sweet. As such, we made ours with the darker cocoa powder; as for sugar levels, for the cake, we did 1/4 cup white sugar, and for the sauce, we took a 1/3 cup measure and filled it halfway with white sugar, and halfway with brown sugar (so 1/6 cup of each). For us, this was the perfect amount of sweetness. Turned out wonderfully!
SM says
Hello, we made this and it’s amazing! I wanted to ask if it’s possible to make ahead and pop in the fridge then bake just before serving? Wondering how I can make this if I ever get to host a dinner party again…!
Dawn Drolet says
Make the batter for the cake and combine the ingredients for the sauce minus the water. When you are ready to bake boil the water and add to the cake as instructed and bake.
Seema says
Hello! I am wanting to make this soon as was wondering if you knew of the calories stated above are for the whole cake or per serving?
Michelle Braverman says
This is my go-to chocolate fudge pudding cake recipe. It’s easy to make, never-fail and fudgy-delicious. This is the one to put in your “favorite recipes” file.
Anna says
I’m going to make this asap but I wanted to check on the measures? Is it a US recipe? Wondering if you have the metric measures for the ingredients? I’m based in England. Thanks!!
Andrea says
Recipe for UK
Cake:
16 tbsp flour
8 tbsp white granulated sugar
4 tbsp Cocoa powder
2 tsps baking powder
1/4 tsp salt
8 fl oz milk
4 tbsp unsalted butter melted
1 tsp pure vanilla extract
Fudge sauce:
8 tbsp white granulated sugar
8 tbsp packed light brown sugar (pressed down into measure exclude air, for precise measures)
3 tbsp Cocoa powder
9.6 fl oz boiling water
Follow recipe. Enjoy!!
Stacey Russon says
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
I am in England and have made this so many times, like, hundreds, when I first did it I made it every night for pudding for about two weeks I was obsessed( I was pregnant)!
Anyway, I just thought I’d share this link with you it’s a conversion chart and has pretty much everything on it in grams and ounces.
Barbara says
You don’t actually need to grease the pan for this -just put the dry ingredients in the cake pan, mix, add the wet ingredients, and proceed. That makes it even quicker and easier! In addition, I only put 1/3 cup of white sugar in the cake portion, and only the brown sugar in the fudge part, no white sugar. I also substituted half the white flour with whole wheat flour. The increases the fibre and halves the sugar for the recipe, and it still tastes fantastic.
Tiffany says
Sooooo in love with this recipe. It was just what I wanted for my Fudgy Gooey chocolate craving. Super easy, super yummy and a new favourite in our house.
Kody says
We made this today and it is easy and fantastic! Our family loved it and we will make it at the cabin next weekend.
Abhirati says
This chocolate pudding was exactly what i needed to lift up my spirits. The recipe is so easy and just so delicious. Made this for saturday night dinner and my family loved it!
Debbie says
I just made it too…Agreed…quick, easy and delicious.
Daniel Bachmann says
Just made this recipe and was extremely pleased. Quick, easy, and delicious! Added a scoop of Breyer’s vanilla ice cream for added yummy-ness!
Arrow says
Life is complete🤩
Kokilavani says
I just tried this recipe. This is fool proof recipe and the best fudge pudding that u can taste. The only thing I altered was the sugar level. Reduce it slightly but the outcome is still heavenly nice with the sweetness as how I wanted. Thank you dear.
Previsha Pillay says
This is literally the best fudge chocolate pudding cake ever where going to bake it today 😄🎉😋😋😋😋😋😋mmmmmmmmmmmmmmmmm!!!
Gretha says
We are treating ourselves this evening with this yummy pudding cake. It’s a bit sweet for our tastes but we still liked it. I made it with Ghirardelli Premium Unsweetened Cocoa Powder rather than Hershey’s because that’s what hubby picked up at the store for me. I haven’t had this kind of dessert since my Mom used to make Py-O-My Puddin’ Cake as a treat for us. Thanks for the recipe!
Sarah says
Oh my gosh this is the best hot pudding I have ever had let alone made myself. It works so well with ice cream in top with chopped nuts or added chocolate chips. I am addicted to making this recipe!! Thank you so much!!
Michelle Jones says
Made this a day late for Valentine’s Day dessert and it was absolutely worth the wait! The cake is light and sponge like with a rich chocolate fudge sauce on the bottom to spoon over the top. The ice cream just put it over the edge to a world of chocolate all its own! New and easy favorite! Thank you so much!
Adrienne says
I like this hot fudge pudding cake recipe the best out of all I’ve tried. Mainly – because there is no egg so you just have to make sure it reaches 160F to cook the flour, then just eyeball when you want it to be done — still enough fudgy sauce and not overcooked. When I make the egg versions, I wait for it to reach 165-170F’ish (and cook long enough at that temp) — and then it’s a skoosh overcooked. For a special treat, make it with cocoa rouge powder (super fancy dark cocoa powder) and it’s rather sinful.
ABarnes says
Has anyone ever tried using both chocolate options…one for the cake and one for the sauce? I was thinking Hershey’s natural unsweetened cacao for the cake and then use their special dark for the sauce. Thoughts?? Comments??
CtS says
I will be making this for New Year’s. I plan to use Dutch cocoa in the cake and Hershey’s in the fudge sauce.
Sharon says
I like that idea!
Tarryn says
Thank you for this recipe! It’s always a hit when I make it. I’ve doubled the recipe, but have always made it in two separate baking pans. Tonight, I doubled the recipe, and used one pan. Everyone loved it, but the sauce was on the runny side. I’m wondering if I should have cut down on the water. I doubled it like everything else. Have you doubled or tripled the recipe, and if so, do you adjust any of the ingredients? Thank you again!
Janie says
THE BEST EVER CHOCOLATE PUDDING!!!!! I never comment on a recipe but had to after we eat this iNCREDIBLE creation. Everyone fought over licking the bowl. If you are looking for a chocolate pudding recipe, look no further!!
Una says
I have a quick tip. I have been masking this Cake for years. If you want a deep chocolate flavour, but only have regular cocoa powder, use coffee for the boiling water. I usually just use leftover from breakfast or you can make fresh. Works perfectly.
LakesClaire says
Love the idea of using coffee instead of boiling water.
Anonymous says
Made this last night and it was so good! Thank you so much for the delicious recipe! I would love a brownie version of this cake, basically molten lava brownies… so good:)
Hazel says
Non-traditional?! We grew up with this old favorite! Grown grandkids still love it. Got my recipe from Mom who got it from her mom!
Yummy!
Leona says
I just read your post. I’m glad someone else remembers this amazing dessert. My grandmother passed the recipe to my mom then on the me and I’ve since passed it on to my daughter and daughter in law. Grandmother told me it was a standby recipe during the depression to fill in a meal that was lacking in filling meat protein
DJ says
I made this and it turned out amazing!
I’m planning to make this for a big party now, and want to make this before hand and microwave it before serving. Do you think that will work fine? Or should I make more sauce so it doesn’t dry up? Please advise me on this.
Thank you
Tallysuse says
This is perfect. I used to make this years ago and this is the precise recipe. So glad I found it.
Karolle Danielle says
Can I steam it?
synthia gonzalez says
Made this with my two year old daughter, it was so easy and delicious! Thank you.
Avani Kamdar says
Thank you for this amazingly scrumptious recipe! My kids and I made this for Christmas eve dessert and it was a HUGE HIT with everyone. We loved the ease and limited ingredients it requires to make this show stopper dessert. We will definitely be making this over and over again.
Karina says
That is so good to hear Merry Christmas to you guys! I hope you and your kids had fun in the kitchen while making this as it was also a hit in my household!
Tiffany Dishong says
I made this last night, for my family Christmas and it was a HUGE hit!! I got major props for bringing the best dessert ever! My sister is, typically, the baker in the family but I stole her thunder last night.
One thing though, I used a dish that was passed down in our family and it was a little bigger than the suggested pan size, so I didn’t get a lot of sauce due to not adjusting the baking time. I’ll keep a closer eye on it next time.
Thank you so much for posting!! I’ll definitely be making this again!! And again…. and again!
Aawish Iqtadar says
I loved this recipe and the cake pudding is decadent just as I like it, but for some odd reason the fudge sauce dried up around the 25 minutes bake mark, thankfully i checked before it became too dry, was still delicious. Will adjust my bake time next time.
Cindy Wedel says
Can you tel me how I would turn this into a lemon pudding cake recipe please? Betty Crocker use to sell this in a box on the cake aisle & it was delicious & very much resembles your wonderful recipe. You would stir the cake batter on bottom of small baking dish, then sprinkle the lemon dry mix over the batter. Then pour a half cup of hot water on top & bake in oven–it was wonderful! Can you or someone help me duplicate this? Thank you
Kathy says
Search “Lemom Pudding Cake” and you will find a version on line. (Both Betty Crocker and BH & G cookbooks published both chocolate and lemon versions for hers. (My grandmother’s 1941 called it Brownie Pudding.”) The lemon one doesn’t have the water poured over the top. Instead it bakes in a hot water bath. You still end up with a sauce.
Angelina says
Is this keto friendly?
Karina says
Not that I know of. You may want to look up the nutritional value of it.
Wanda says
This is my go to recipe when I need my chocolate fix I have made this for almost 50 years when I was pregnant with my first child I craved this and gained about 15 extra pounds [ LOL ) don’t worry I lost it all after. I have made it more times with all white sugar than both ( just as good ) and I never boiled my water . Love it !
Martha says
Has anyone tried making this with flour and sugar substitutes? If so, I’d be very interested to know how it turned out. My husband and I recently cut-out sugar and white flour from our diet, but we can’t seem to find a local dentist to pull our sweet teeth :O/
Cc says
LOL! How much coffee?
karen day says
I make this all the time, but I make it in the microwave! Mix cake part in a microwaveable dish then pour over the hot liquid (coffee is wonderful) thenbake it at high power for 5 – 7 min. depending on your microwave.
Kathy says
One of my all-time favourite 3-season desserts! Can’t wait for cooler days to take your recipe out on a date!
Renee says
I made this last night and it is so good!! If I wanted to make this for a family dinner, do you think it would be okay to make the batter ahead of time and drive a couple hours with it? Or would you recommend making ahead of time and just refrigerating it? Thank you!
Irma Maher says
I think you’d be just fine driving 2 hrs. With just the batter and sauce ingredients on top. Just add the boiling water before you bake it.
Mira says
Loved it!
Is it freezable???
Karina says
This probably wouldn’t be the best frozen but you are welcome to try and see how it turns out! I would love to hear what you think! Thanks so much for following along with me! XOXO
Henrietta says
I wanted to make this for a while and now finally made it. I should have not waited for this long 🙂
Karina says
HAH!! That is the BEST response ever! SO glad you enjoyed it!
Bek says
Wow!! Made this tonight, was so easy and the kids licked the bowls clean! Turned out so light and fluffy it just melted in your mouth along with the ice cream! Will be a family fav!
Karina says
That is so great to hear! I am happy for you and your family! That cake sounds delicious right now! Thank you for sharing!
Olga says
I tried this yesterday as my kids wanted a hot fudge pudding and they loved it as did my not so easy to please husband ? Simple ingredients, simple recipe full of flavour. Yum!
Yvonne says
Just wonderful, easy, no exotic ingredients(i used black nyx cocoa powder) deep chocolate flavor. Great dessert
Lindsey says
Great recipe. I’ve made others but the pudding turns out thinner; I prefer it thicker with this recipe. Used Dutch cocoa powder and it’s so dark chocolately in the best way.
Tymeron Smith says
That is great to hear! Thanks so much for sharing!
Jivka says
It’s so easy and delicious! Thank you!
Jolene says
Just made this recipe with my kids for dessert. So easy to make. The kids loved helping. And flavour is amazing!! Tastes like hot chocolate in a cake. So good! Definitely keeping this one close.
Louise says
Would love to hear about doubling this recipe. Anyone done that?
Karina says
Hi Louise! Yes we have doubled it, used a slightly bigger baking dish to fit it in with about 2 minutes extra on cooking time 🙂
Lori Baker says
I make this when I need a chocolate fix! It refrigerates well for a couple of days. I heat up in the microwave. I added an 1/8 tsp. Cinnamon to the batter and another 1/8 tsp. Cinnamon to the dry ingredients for the top. Personally, the cinnamon enhances the chocolate flavor immensely! You don’t taste the cinnamon. I’ve tried it both ways and have asked guests which they prefer- the cinnamon in the cake rules every time! I use either Hershey’s or Toll House Brand unsweetened cocoa powder.
P.S…I also add cinnamon to the batter only when I make the famous Texas Sheet Cake!
Karina says
Lori I LOVE your additions!
Natalie says
YUM! It looks just perfect ♥
Karina says
Thank you Natalie!
Sherry says
I’ve made this & it’s so yummy! It does well in a 2 1/2 qt crockpot too. Just cook on high for 4-5 hours. Put about 3 layers of paper towels under the lid to catch the condensation. Also, it reheats well, the sauce just won’t be as runny.
Karina says
Thank you so much or those suggestions Sherry!
jean says
Haven’t tried yet but sounds wonderful. I’m new to your post. Is there any way to print your recipes without the half page of “REMEMBER TO SUBSCRIBE ETC This makes for an extra printed page & recioe title is half page down on oaper whivh makes it hard to find recioe name after i file them.
THANKS FOR ALL YOUR RECIPES
Andrea says
This was so easy and delicious. Reminded me of when I was a kid- my mom would make them. I just put it in the oven when we started dinner and when we were done I had a beautiful dessert for my guests. Thanks
RJ Risueno says
I tried this on a whim last night and it was phenomenal! I am a self-proclaimed broke college student with no talent of cooking. But this worked well! My parents loved it and it has become our new dish to bring to parties. My mom also wanted to note that it is still delicious the day after.
Jann says
Looks so yummy! Could honey be used instead of all the sugar?
Melanie says
Michelle Kirstein, when you used the ramekins, did you put them in a water bath (I haven’t used my ramekins yet) or just baked on a sheet tray?
Pierrette says
Wonderful, easy and not too sweet dessert! There was enough liquid/sauce as I used boiling water. I will certainly make it again and surprise my guests!
ladybug says
Thanks for the recipe; followed it to the letter. My cake came out identical to yours. Used the dark chocolate powder. It turned out to have a rich chocolate taste without being too sweet. I anticipate the leftover sauce to thicken overnight and look forward to it taking on more of a pudding consistency. My cake was about half cake, half sauce. I measured my water to ensure it was a cup and a quarter, as someone else noted, the water evaporates as it boils. Ate it with vanilla ice cream. It was super easy to make and a nice treat.
K says
My mother started making this when we were young (the 1960s). I still make it for myself almost 60 years later. You’re never too old!
Kathleen says
I made a vegan version of this, using soymilk instead of milk and Earth Balance instead of butter, and it came out fantastic!
Sarah says
I’ve been using this recipe for a while now and we all love it but recently I’ve had to watch my calorie intake … don’t suppose you could tell me the calories for this per serving? Thanks 😉
Michelle Kirstein says
Oh, and BTWs, the leftovers in the ramekins were just as good the next day with 30 seconds in the microwave and the sauce did not absorb! I know, because I ate both of them. LOL
Michelle Kirstein says
OMG, made this last night and it was so freaking good. Since we wouldn’t eat the whole thing in one sitting, I put the batter in 8 ramekins instead of the baking dish and cooked it for about 22 minutes. HOLY CHOCOLATE SAUCE BATMAN, it was a hit!
Debi says
Absolutely delicious. Thank you
Pam says
Can you use almond flour ans sugar substitute ?
Jim says
Karina, You are such an evil person ( 😉 ) This is one of my all time favorites and served up just the way I like it !!! Great recipe and wonderful step by step photos !!!
Terri Mestek says
I have made this recipe for years and is always great. When it cools the sauce tends to get a little thick and not as saucy that everyone seems to have commented on. I have not found a rememdy for this. Let me know if anyone comes up with a suggestion. We ourselves haven’t really run into this problem because we eat it warm and the piggies in my family eat it all so there is none left over. LOL
Terri Mestek says
I make this recipe a lot for dessert. When I was a kid they used to sell this in a box. Not sure if it was Betty Crocker or Duncan Hines. For some reason they stopped making it. It took me years to find this recipe. It is so yummy and better than the box mix was. We serve a little warm with whip cream. It is delicious.
Shama says
Hey there,
Im planning on making this for a party and wanted to know if i could make JUST the ‘cake’ batter in advance and keep in the fridge. So when its time all i need to do is sprinkle the sauce ingredients, pour boiling water and bake. Will that work?
Tasneem says
Hye can I replace brown sugar by white sugar?
Amy Y says
I was wondering if the chocolate sauce tasted like more of a sauce or more like hot fudge?
Lex says
I tried it out today, and it came out so delicious !! So rich and moist , everyone loved it. The sauce was rice and chocolatey too 🙂 thanks for the wonderful recipe 🙂
Donna says
Can this be made in a crock pot?
caitlin krieg says
Made this last night, and it turned out amazing! After reading some comments about not enough sauce, it had me worried! BUT, I think I figured out why some people didn’t have enough sauce! If you boil 1 1/4 c. water too long, the water evaporates….and you end up with 1/2 c. water or less to pour over the top instead of a full 1 1/4 c. boiling water. I boiled a pot of water and then measured 1 1/4 c. water out of the boiling water to pour over the top. Followed the rest of the directions exactly, and it was delicious with plenty of extra sauce to go around! My husband and I ate half the pan just to ourselves….so I definitely wouldn’t say it serves 9 😉 Maybe 4 hehe Thank you for all of your amazing recipes! Every single one of your recipes I have tried have literally all become my favorite recipes!
Kelly says
Am making this tonight for a friend, does anyone know if it will still be good if I make it a few hours before we eat it, making dinner and trying to get as much done ahead of time, thanks
Hank says
“Hi Hank! I would suggest maybe it was in the oven for too long. The brown sugar shouldn’t make much of a difference! Adding more water? Hmmm, maybe a couple tablespoons if you’d like more sauce, but I’d go with less backing time first. If you try it again, please let me know how you go!”
Thanks Karina!
I agree. Our stove runs a little hot and I’m usually baking things for less time than what’s normally prescribed.
I wanted to take it out at the 30 min mark but I was paranoid it wasn’t long enough.
But thinking back, I think that’s when I should have removed it as the top layer was bubbling and jumping.
Thanks again for a great recipe!
Karina says
You’re welcome!
Emily says
Can i use only white sugar instead of the brown sugar for the fudge sauce? Or would the taste differ? Thank you, waiting for your response x
Karina says
HI Emily! You can try it out for sure. I don’t believe it would make too much of a difference. Please let me know how you go!
Kris says
Do you let the boiling water cool a little first before pouring into recipe or pour it on right after boiling (still at boiling temperature) ? Thanks.
Karina says
Hi Kris. Pour it on at boiling temp (straight after boiling) 😉
Sarah says
Hiya
Please could you tell me how much is a cup in grams or ounces.
I’m going to try this out for our pudding after the Sunday roast
Karina says
Hi Sarah! One cup is normally 120 grams 🙂 After Sunday roast? YES PLEASE! Sounds incredible!
Deborah Bettencourt says
Can it be made earlier in day then reheated
Karina says
Hi Deborah. I don’t recommend it as the reheating will cause the cake to absorb the sauce 🙂
Jackie Hill says
Love trying out these recipes. Thank you !!!!
Joy says
This looks amazing! I like to put pecans in my brownies. What do you think?
Hank says
I made this tonight and the family devoured it. My wife demanded I make it every night, LOL.
In fact, they ate the entire 9×9 pan in one sitting.
The only issue I had was there wasn’t a lot of hot fudge in the cake to drip over the brownie and ice cream.
I wonder if I did something wrong? Perhaps I cooked it too long (35min)? Could it have something to do with the fact that I used regular brown sugar instead of light (it was the only kind I had).
If I used more water, would that help.
Other than that, it was a huge hit with the wife and kids.
Karina says
Hi Hank! I would suggest maybe it was in the oven for too long. The brown sugar shouldn’t make much of a difference! Adding more water? Hmmm, maybe a couple tablespoons if you’d like more sauce, but I’d go with less backing time first. If you try it again, please let me know how you go!
Amy says
Made this for my Dads birthday, and it came out amazing. The crusty top, makes this extra special. I used a deep 8 inch glass pan, which worked well. Mine baked about 10 or 15 minutes longer (probably due to the pan). Served hot with vanilla butterscotch ripple ice cream. Thanks for this recipe. I will make it again and again.
Pam S. says
I loved the taste of this when made with dark cocoa (Hersheys). It was very easy to make too. My only complaint is the lack of pudding. Wish there was a lot more sauce to go around. By the 2nd day it had almost none.
Giaanna says
awwww when I saw this my mouth watered , Ive always loved puddings but this was the easiest best tasting Ive made ….sooooooooooo good and great winter dessert …..yum thanks …:)
Karina says
You’re welcome Giaanna!
Karen says
Made this for Christmas Eve dessert! It was AWESOME and Sooooo easy! Was even good warmed up the next day? Thanks!
Karina says
You’re welcome Karen!
Yara says
The recipe is great and super easy ? but there’s just one thing: the pudding is thick for my taste and is not as saucy and thin as shown in your pics..any idea why? ?
Karina says
No idea Yara! Did you leave it in the oven a bit longer than the suggested time?
Sharon McGlynn says
Love this. Haven’t made it since I was 15 (55 years ago!) since I lost the recipe. It was a family favoritee and gone in a jiffy. I also used a dark unsweetened cocoa for that deep chocolate flavor, which I prefer. Any chance you have the lemon pudding cake recipe too. That was my personal favorite, but that also was lost (when our house burned down). Never could find this recipes again. Thanks
Mary says
Haven’t made this in long while, but made your recipe today, taste good to me
P. J. Keenum says
I’m going to try this with half Hershey’s regular cocoa and half dark cocoa. This looks scrumptious.
Iqra Hasan says
Looks delicious.. I have a question can I use cake flour instead of plain flour will that work?? Thank u waiting for ur response!
MJ says
My friend used to make this recipe but instead of hot water, she used hot coffee! I highly recommend it!
Emily @ Life on Food says
Dying for a big bowl full. This looks amazing!
Janay says
Could i use almond milk?
Ann Marie Torrey says
Any comments on doubling the recipe
Texanniew says
Can this be made the day before?
Wren says
I’ve been looking forever for this recipe. My Texan grandmother used to make it on my birthday, but called it “brownie pudding.” Thank you so much for posting this!
Grace says
This dessert was an absolute hit with my family! ! We loved it and its the perfect dessert to make in a pinch or just as a special treat after a weeknight dinner..so delicious with ice cream..can’t believe it makes its own fudge sauce! Making it again tomorrow night!
Karina says
I’m so happy to hear that Grace!
Allison // Always Eat Dessert says
What an awesome idea! You just took my favorite winter treat and turned it into CAKE! Amazing! I love that you tried the recipe with two types of cocoa powder. I think I’d prefer the darker cocoa as well, especially with a couple scoops of vanilla ice cream!
xx Allison
alwayseatdessert.com
Margaret Ann @ MAK and Her Cheese says
Oh my flippin’ yum. Hot saucy chocolate > frosting any day. Thanks for the recipe!
Marjorie Holste says
I was excited to see this recipe, my grandmother used to make something like this. I threw one together earlier and we really enjoyed it, simple to make. I am an Australian/American citizen living in Austin , Texas. Thank you for sharing your recipe Karina ?
Barbara Mazurek says
Sounds good; looks even better. How long would you bake in a 9×13 pan if you doubled the recipe (I don’t believe one 9″ pan would be enough)?
love this says
I believe you would add about 5 more minutes. more or less
Rasha Kleib says
I made the Hershey’s version a couple of times before, but I ended up eating the whole pan because everyone else in the house though it was too rich as well. Looking forward to trying out this recipe for everyone to enjoy this delicious treat!
Kokilavani says
I just tried this recipe. This is fool proof recipe and the best fudge pudding that u can taste. The only thing I altered was the sugar level. Reduce it slightly but the outcome is still heavenly nice with the sweetness as how I wanted. Thank you dear.