Chocolate Fudge Pudding
Decadent chocolate fudge pudding features rich cocoa flavor with a gooey center and a tender cake topping, perfect for satisfying dessert cravings and serving a crowd.
Ingredients
Instructions
- Mix flour, baking powder, salt, granulated sugar, and 2 tablespoons cocoa.
- Add milk, melted margarine, and vanilla; mix until smooth.
- Stir in chopped pecans.
- Pour batter into a greased 9x9-inch shallow pan.
- Mix brown sugar and remaining 4 tablespoons cocoa.
- Sprinkle the cocoa mixture over the batter in the pan.
- Pour 1½ cups boiling water over the top.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a richer flavor, you can substitute half of the granulated sugar with brown sugar. If you don't have pecans, walnuts or almonds can work as a great alternative. Remember to sift the cocoa powder to avoid clumps, and for a gluten-free version, use a 1:1 gluten-free flour blend. This chocolate fudge pudding is also delicious served warm with a scoop of vanilla ice cream.
Serving Suggestions
Serve the chocolate fudge pudding warm, drizzled with chocolate sauce or topped with whipped cream for a decadent treat. It pairs beautifully with a scoop of ice cream or fresh berries for a refreshing contrast. Consider serving it alongside Claudette Macaroni for a delightful meal that combines sweet and savory flavors.
Storage & Reheating
Store any leftover chocolate fudge pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or until warmed through. You can also serve it cold, as it thickens and becomes more fudge-like when chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Fudge Pudding contains roughly 286 calories, with 4g protein, 45g carbohydrates, and 10g fat. It is a good source of calcium (16% of the Daily Value), iron (15% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 1058mg per serving (46% of the Daily Value).
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 recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, it's best to sprinkle the cocoa and brown sugar mixture and add the boiling water just before baking to ensure the pudding has the right texture.
What can I use instead of margarine?
You can substitute the Parkay margarine with an equal amount of unsalted butter or coconut oil for a dairy-free option. Both will provide a similar richness to the pudding.
Is there a way to make this pudding less sweet?
Absolutely! You can reduce the granulated sugar by 1/4 cup without significantly affecting the texture. Additionally, using dark cocoa powder can enhance the chocolate flavor while contributing less sweetness.
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).