Fudge Pudding Cake
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!
Total TimePrep: 15 min. Bake: 30 min. + cooling
- 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
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup baking cocoa
- 1-1/4 cup boiling water
- Ice cream, optional
- 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.
Nutrition Facts1 piece: 276 calories, 6g fat (1g saturated fat), 5mg cholesterol, 135mg sodium, 54g carbohydrate (40g sugars, 1g fiber), 4g protein.
Originally published as Fudge Pudding Cake in Country February/March 1995
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