Gooey, luscious chocolate stars in a warm dessert that memorably combines pudding with cake: it’s the hot fudge pudding cake recipe from Hershey’s.
Hot fudge pudding cake recipe
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup Hershey’s Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping (optional)
Heat oven to 350 F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup 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. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired.
Tip: Always sift cocoa to remove lumps prior to using for an even, smooth texture