Hot Fudge Pudding Cake Baking Recipes

Steps:

• Heat oven to 350'F.
• In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth.
• Pour batter into 8- or 9-inch square baking pan.
• In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top; do not stir.
• Bake 35 to 40 minutes or until center is almost set.
• Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
• Garnish with whipped topping.

Steps:

• In a large bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Blend in milk, oil and vanilla. Stir in nuts. Pour into a greased square baking pan. Combine brown sugar and remaining cocoa; sprinkle evenly over batter. Pour hot water over top. Do not stir. , Bake at 350° for 45 minutes or until cake tests done. Cool 10 minutes. Cut into squares and invert onto plates. Serve with ice cream or whipped cream. If cake is not served immediately, pieces can also be warmed in the microwave.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x9-inch baking pan.
• Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
• Stir in milk and butter until smooth.
• Fold in walnuts until just combined.
• Spread batter evenly in the prepared baking pan.
• Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
• Pour hot water over the batter.
• Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
• Best served warm.

Steps:

• Heat oven to 350 degrees.
• In a greased 8" square baking dish, mix baking mix, 1/2 cup sugar and 3 Tbs. cocoa.
• Stir in milk and vanilla until blended.
• Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar.
• Pour water over top (no need to stir).
• Bake 40 min. or until top is firm.
• Dust lightly with confectioners' sugar.
• Spoon while hot into dessert bowls; top cake with sauce.

Steps:

• Preheat oven to 350 degrees F. In a bowl, sift flour, sugar, 2 tablespoons cocoa, baking powder and salt together. Add the milk, nuts, vanilla and butter and mix until smooth. Pour into a 9 by 13-inch baking pan. Mix the brown sugar, water and 4 tablespoons cocoa well, and pour over the batter. Bake for about 45 minutes.

Steps:

• In a large bowl, combine the flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, baby food and vanilla. Stir into dry ingredients just until moistened. Spread into an 8-in. square baking dish coated with cooking spray., Combine brown sugar with remaining sugar and cocoa; sprinkle over the batter. Carefully pour water over the top (do not stir). Bake, uncovered, at 350° for 28-32 minutes or until top is set and edges pull away from sides of dish. Serve warm.

Steps:

• Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
• Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
• Cover; cook on High until set, 2 to 3 hours.

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together flour, granulated sugar, 1/2 cup cocoa, baking powder and salt. In another bowl, beat egg into milk and add vanilla, espresso powder and melted butter. Add to dry ingredients. Mix to blend. Spread in a 9-inch square baking pan or a glass or ceramic baking dish.
• Whisk remaining cocoa with brown sugar and spread over batter. Slowly pour hot coffee or water on top. Do not mix.
• Place pan in oven and bake 35 to 40 minutes, until batter appears set and sauce is bubbling. Remove to a rack and let rest 15 minutes. To serve, scoop portions into goblets or onto plates and top each with ice cream.