Fudge Pudding Cake Recipe

5 1 2
Fudge Pudding Cake Recipe
Fudge Pudding Cake Recipe photo by Taste of Home
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Fudge Pudding Cake Recipe

Read Reviews
5 1 2
Publisher Photo
I usually pop this cake in the oven just as we sit down to dinner. When we're through eating the main course, the dessert is ready!
Recommended: Rocky Road Recipes
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 1 tablespoon butter, softened
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup baking cocoa
  • 1-1/4 cup boiling water
  • Ice cream, optional

Directions

In a bowl, beat sugar, butter and milk. Combine flour, cocoa, baking powder and salt; stir into the sugar mixture. Add walnuts. Pour into a greased 9-in. square baking pan. For topping, combine sugars and cocoa; sprinkle over batter. Pour water over all. Do not stir. Bake at 350° for 30 minutes. Cool for 10 minutes. Spoon some of the fudge sauce over each serving; top with ice cream if desired. Yield: 9 servings.
Originally published as Fudge Pudding Cake in Country February/March 1995, p49

Nutritional Facts

1 piece: 276 calories, 6g fat (1g saturated fat), 5mg cholesterol, 135mg sodium, 54g carbohydrate (40g sugars, 1g fiber), 4g protein.

  • 3/4 cup sugar
  • 1 tablespoon butter, softened
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup baking cocoa
  • 1-1/4 cup boiling water
  • Ice cream, optional
  1. In a bowl, beat sugar, butter and milk. Combine flour, cocoa, baking powder and salt; stir into the sugar mixture. Add walnuts. Pour into a greased 9-in. square baking pan. For topping, combine sugars and cocoa; sprinkle over batter. Pour water over all. Do not stir. Bake at 350° for 30 minutes. Cool for 10 minutes. Spoon some of the fudge sauce over each serving; top with ice cream if desired. Yield: 9 servings.
Originally published as Fudge Pudding Cake in Country February/March 1995, p49

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MY REVIEW
2124arizona User ID: 845443 12163
Reviewed May. 14, 2012

"This cake reminds me of the fudge cake that was served as part of our school lunches many many years ago. It so chocolatey good."

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