Fudge Pudding Cake
Fudge Pudding Cake offers a rich, moist dessert with a gooey fudge sauce at the bottom, complemented by the crunch of walnuts. Its warm, chocolatey flavor makes it perfect for cozy gatherings or indulgent weekends, served best with ice cream or whipped cream for a delightful treat.
Ingredients
Instructions
- Combine the flour, baking powder, salt, sugar, and cocoa in a bowl.
- Add the milk, vanilla, and melted butter; beat until smooth.
- Stir in the chopped walnuts and spread the batter in a buttered 6-cup casserole dish.
- Sprinkle the mixture of brown sugar and cocoa evenly over the batter.
- Pour 1 1/2 cups boiling water over the top.
- Bake in a preheated 350°F oven for 50 minutes.
- Do not attempt to turn out this cake after baking.
- The bottom will be full of fudge sauce when served.
- Serve warm with ice cream or whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a splash of espresso or coffee to the batter. You can substitute the walnuts with pecans or omit nuts entirely for a nut-free version. If you're looking for a gluten-free option, try using a 1:1 gluten-free flour blend. Ensure the boiling water is evenly distributed to create the fudge sauce layer. This recipe is a great companion to serve alongside Disgustingly Rich Brownies for a decadent dessert spread.
Serving Suggestions
Serve warm for the best fudgy experience, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A drizzle of chocolate sauce or caramel enhances the dessert beautifully. This cake also makes a delightful ending to a cozy family dinner or a gathering, perfect for those who enjoy American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm individual portions in the microwave for about 20-30 seconds until heated through. For a freshly baked taste, you can also reheat in a preheated oven at 350°F for about 10 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Pudding Cake contains roughly 787 calories, with 4g protein, 45g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (25% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1509mg per serving (66% 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 cake ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just remember to add the brown sugar and cocoa topping before baking. However, it's best to bake it fresh for optimal texture and flavor.
What if I don't have walnuts?
If you don't have walnuts, you can easily substitute them with pecans or almonds, or omit them entirely for a nut-free version. The cake will still be deliciously fudgy without any nuts.
Why is the cake not turning out like a traditional cake?
This recipe is designed to create a pudding cake, which means it has a gooey bottom layer of fudge sauce. Avoid trying to flip it out of the dish, as it is meant to be served directly from the casserole dish to maintain its texture.
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).