This is an old family favorite. I knew I had a lot of family recipes I used but I never knew how many until making this blog. I’m so glad I can have them all in one place now.
My family usually doubles the recipe and puts it in a 9 x 13 but there was also 7 of us. 6 of us girls, all with a heavy sweet tooth. So I didn’t double it this time. My absolute favorite part? Eating it for breakfast. No joke, it is the best right when you come down in the morning! But I always eat my last night’s dessert for breakfast haha.
But really, this is divine. Like, super good. It’s cake but there’s also pudding! I know the food angels in food heaven agree with me. (Yeah, that’s a real thing. In my heaven, it’s filled with mac n’ cheese, chocolate, homemade rolls, butter, yeah.. But that’s besides the point. I’ll move on. )
Hot Fudge Pudding Cake
Yields: 9 x 9 pans or pie/cake pan
- 2 TBSP baking cocoa
- 3/4 cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 TBSP oil
- 1 teaspoon vanilla extract
Mix those together and spread it into your pan. Next mix the following:
- 3/4 cup brown sugar
- 1 1/2 to 1 3/4 cup hot water (less water for a thicker pudding and more for a thinner pudding)
- 1/4 cup baking cocoa
Gently pour the water, brown sugar, and cocoa mixture onto the cake batter. Bake at 350 for 40 minutes. You’ll know if it’s done if the top of the cake is no longer batter. Let cool for 15 minutes to let your pudding set.
Eat with a few scoops of vanilla ice cream and enjoy!