Hershey's Hot Fudge Pudding Cake Recipe
This Hershey's Hot Fudge Pudding Cake Recipe combines cocoa powder, butter, sugar, and milk to create a self-saucing chocolate dessert.
Equipment
- Medium mixing bowl
- Whisk
- Measuring Cups and Spoons
- 8x8-inch baking dish
- Kettle or saucepan (for hot water)
- Spatula
- Oven
Ingredients
For the Cake Batter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
For the Sauce
- 1 1/4 cups hot water
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 175°C (350°F). Lightly grease your baking dish to prevent sticking.
Step 2: Make the Batter
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla extract. Mix until smooth and lump-free.
Step 3: Spread Batter
- Pour the batter into your prepared baking dish and spread it evenly.
Step 4: Prepare the Topping
- In a separate bowl, combine granulated sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the batter.
Step 5: Add Hot Water
- Carefully pour the hot water over the entire mixture. Do not stir—this is crucial for creating the sauce layer.
Step 6: Bake
- Place the dish in the oven and bake for 30–35 minutes. The top should look set, while the bottom remains soft and saucy.
Step 7: Rest and Serve
- Let the cake sit for 5–10 minutes before serving. Scoop into it to reveal the rich fudge sauce underneath.
Notes
- Always use hot (just boiled) water
- Never stir after adding the water
- Bake just until the top is set—don’t overbake
- Use a light-colored baking dish to prevent over-browning
- Let it rest before serving so the sauce thickens slightly