Recipe
Dessert
Hot Fudge Pudding Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. granulated sugar, divided | ||
| 1 c. all-purpose flour | ||
| ½ c. Hershey's cocoa, divided | ||
| 2 tsp. baking powder | ||
| ¼ tsp. salt | ||
| ½ c. milk | ||
| ⅓ c. butter or margarine, melted | ||
| 1 ½ tsp. vanilla extract | ||
| ½ c. packed light brown sugar | ||
| 1 ¼ c. hot water | ||
| Whipped topping, optional |
Directions
- Heat oven to 350 degrees. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
- Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
- Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping if desired.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 280mg
- Total Carbohydrates: 53g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
www.hersheys.com