My Mom'S Hot Fudge Pudding Cake
A decadent hot fudge pudding cake with a rich chocolate sauce, perfect for chocolate lovers and family desserts, offering warm, gooey goodness with a nutty crunch.
Ingredients
Instructions
- Sift together into a bowl the flour, baking powder, salt, white sugar, and 2 tablespoons of cocoa.
- Stir in the milk and melted shortening.
- Stir in the chopped nuts and pour this mixture into a 9-inch square pan.
- Sprinkle the mixture of 1 cup of brown sugar and 4 tablespoons of cocoa over the batter.
- Pour 1 3/4 cups of very hot water slowly over the top.
- Bake at 350°F (175°C) for 45 minutes.
- The cake will come to the top with a creamy, rich chocolate sauce forming on the bottom.
- Cut and serve the piece upside down on a plate, topping with Cool Whip.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. You can also substitute the chopped nuts with chocolate chips for added decadence. If you prefer a gluten-free version, use a 1:1 gluten-free flour blend. Make sure to sift the dry ingredients thoroughly to avoid lumps in the batter.
Serving Suggestions
Serve this decadent cake warm, with a generous dollop of Cool Whip on top. It pairs beautifully with a scoop of vanilla ice cream for an indulgent dessert experience. For a complete meal, consider serving alongside a light salad, like Pasta And Walnut Fruit Salad, to balance the richness of the cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F for about 10 minutes for a fresher taste.
Nutrition & Diet Analysis (per serving)
Each serving of My Mom'S Hot Fudge Pudding Cake contains roughly 426 calories, with 7g protein, 82g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and iron (31% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1128mg 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 use a different type of milk for this recipe?
Yes, you can substitute whole milk with almond milk or oat milk for a dairy-free option. Keep in mind that the flavor may vary slightly, but it will still yield a delicious cake.
What can I use instead of shortening?
You can replace the shortening with an equal amount of unsalted butter or coconut oil. This will add a slight flavor difference but will still maintain the moisture needed for the cake.
How can I prevent the cake from sticking to the pan?
To prevent sticking, make sure to grease the pan thoroughly with butter or cooking spray before pouring in the batter. You can also line the bottom with parchment paper for added protection.
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).