Hot Fudge Pudding Cake
INGREDIENTS
- 1� cups granulated sugar, divided
- 1 cup all-purpose flour
- � cup Hershey�s Cocoa, divided
- 2 teaspoons baking powder
- � teaspoon salt
- � cup milk
- 1/3 cup unsalted butter, melted
- 1� teaspoons vanilla extract
- � cup packed brown sugar
- 1� cups hot water
- Vanilla ice cream, if desired for serving
INSTRUCTIONS
- Preheat oven to 350 degrees F. Heat a pot of water on the stove to very hot (just under a simmer).
- In the bowl of a stand mixer, combine � cup of the granulated sugar, flour, � cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.
- Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it�s a non-stick pan, you don�t have to grease it) and spread evenly.
- In a small bowl, stir together the remaining � cup granulated sugar, brown sugar, remaining � cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top � but do not stir!
- Bake 35-40 minutes if using a glass dish (or 30-35 minutes if using a metal pan) � or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.
- After 15 minutes, spoon the cake into individual serving bowls � making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately. a
