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Hot Fudge Cake

 Hot Fudge Cake
Here's a wonderful way to top off a great meal—a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. —Vera Reid, Laramie, Wyoming
9 ServingsPrep: 20 min. Bake: 35 min.


  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 6 tablespoons baking cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 2 tablespoons canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup packed brown sugar
  • 1-3/4 cups hot water
  • Ice cream or whipped cream, optional


  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2
  • tablespoons cocoa, baking powder and salt. In another bowl, whisk
  • milk, oil and vanilla until blended. Add to flour mixture; stir just
  • until moistened.
  • Transfer to an ungreased 9-in.-square baking pan. In a small bowl,
  • mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot
  • water over all; do not stir.
  • Bake 35-40 minutes. Serve warm. If desired, top with ice cream.
  • Yield: 9 servings.
Nutritional Facts: 1 piece (calculatd without whipped cream and ice cream) equals 253 calories,

2 of 2

Hot Fudge Cake (continued)

Nutritional Facts: 4 g fat (1 g saturated fat), 2 mg cholesterol, 171 mg sodium, 54 g carbohydrate, 1 g fiber, 3 g protein.