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Hot Fudge Pudding Cake

 Hot Fudge Pudding Cake
Mother would make this rich, fudgy dessert more than any other because it was my father's favorite. My husband, two children and I also love to eat the cake warm with ice cream. I work at our local post office and like helping at our kids' school.
9 ServingsPrep: 20 min. Bake: 45 min.


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


  • In a large bowl, combine flour, sugar, 1/4 cup cocoa, baking powder
  • and salt. Blend in milk, oil and vanilla. Stir in nuts. Pour into a
  • greased square baking pan. Combine brown sugar and remaining cocoa;
  • sprinkle evenly over batter. Pour hot water over top. Do not stir.
  • Bake at 350° for 45 minutes or until cake tests done. Cool 10
  • minutes. Cut into squares and invert onto plates. Serve with ice
  • cream or whipped cream. If cake is not served immediately, pieces
  • can also be warmed in the microwave. Yield: 9 servings.

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Hot Fudge Pudding Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 295 calories, 11 g fat (1 g saturated fat), 2 mg cholesterol, 169 mg sodium, 47 g carbohydrate, 2 g fiber, 4 g protein.