Hot Fudge Cake Pudding
A rich, gooey hot fudge cake pudding with a chocolate and nut flavor, topped with a luscious sauce — perfect for satisfying dessert cravings and sharing with loved ones.
Ingredients
Instructions
- Sift together the all-purpose flour, baking powder, salt, and cocoa.
- Stir in melted shortening, milk, chopped nuts, and vanilla until well combined.
- Spread the batter in a greased pan.
- Mix the cocoa and brown sugar together and sprinkle evenly over the batter.
- Pour hot water evenly over the entire batter.
- Bake in a moderate oven at 350°F for 40 to 45 minutes.
- Serve warm as is, with ice cream or whipped cream.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you're out of shortening, melted butter can be a great substitute. Ensure the pan is well-greased to prevent sticking, and don't skip the hot water step, as it creates the pudding layer. For a nut-free version, simply omit the chopped nuts or replace them with chocolate chips for added sweetness.
Serving Suggestions
This decadent Hot Fudge Cake Pudding is best served warm and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, consider serving it alongside a refreshing English Pea Salad(Club Member: John Waters) for a balanced meal. Enjoy it as a comforting dessert after dinner or at gatherings.
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 20-30 seconds, or place the whole dish in the oven at 350°F until heated through, approximately 15 minutes. Serve warm for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Fudge Cake Pudding contains roughly 539 calories, with 7g protein, 60g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and iron (30% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1118mg per serving (49% 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 gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for proper texture. The rest of the ingredients should be gluten-free as well, but always check the labels.
Can I prepare the batter ahead of time?
It's best to prepare the batter just before baking to ensure the best texture. However, you can mix the dry ingredients in advance and store them in an airtight container. Just add the wet ingredients right before baking for optimal results.
What can I use instead of brown sugar?
If you don't have brown sugar, you can use white sugar mixed with a tablespoon of molasses for each cup of brown sugar called for in the recipe. This will mimic the moisture and flavor of brown sugar, keeping your cake 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).