Carlie'S Hot Fudge Pudding Cake
A rich and indulgent hot fudge pudding cake featuring a moist chocolate cake base topped with a luscious fudge sauce and crunchy pecans. Perfect for chocolate lovers, this dessert offers a warm, gooey center with a nutty crunch, ideal for cozy gatherings or special treats.
Ingredients
Instructions
- Preheat oven to 350°F.
- Measure self-rising flour, granulated sugar, and 2 tablespoons cocoa into a bowl.
- Blend in milk and melted shortening; stir in chopped pecans.
- Pour the batter into an ungreased 9x9-inch square pan.
- Stir together brown sugar and 1/4 cup cocoa; sprinkle over the batter.
- Pour hot water over the batter.
- Bake for 45 minutes.
Tips & Substitutions
For a richer flavor, you can substitute half of the granulated sugar with brown sugar. If you don't have self-rising flour, make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to a cup of all-purpose flour. Ensure the batter is well combined but avoid overmixing to maintain a light texture.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream on top for a delightful contrast in temperature and texture. Drizzle extra hot fudge sauce over the ice cream for an indulgent touch. This cake is great on its own or alongside a fresh fruit salad for a balanced dessert experience.
Storage & Reheating
Allow the cake to cool completely before storing leftovers. Cover tightly with plastic wrap or transfer to an airtight container. It can be refrigerated for up to 3 days. To reheat, warm individual servings in the microwave for about 20-30 seconds or until heated through, adding a splash of milk for moisture if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Carlie'S Hot Fudge Pudding Cake contains roughly 527 calories, with 8g protein, 47g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and iron (28% of the Daily Value), and a good source of protein and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just remember to let it come to room temperature before pouring hot water over it and baking. This method allows the flavors to meld together beautifully.
What can I use instead of pecans?
If you're not a fan of pecans or have allergies, you can easily substitute them with walnuts or even chocolate chips for added sweetness. For a nut-free version, simply omit the nuts altogether, and the cake will still be delicious.
Can I use a different type of cocoa powder?
Absolutely! While unsweetened cocoa powder is traditional, you can use Dutch-process cocoa for a deeper flavor. Just be aware that using Dutch-process may alter the final color and slight flavor profile of the cake, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).