This recipe is a taste of my childhood. I used to make this with my mother when I was a little girl and I thought it was magic! Cake on the top; Pudding on the bottom!

I’ve made a few changes to the recipe (including a name change to reflect what my kids call it), but I still cherish the handwritten recipe from 50 years ago.


SSD hot fudge pudding cake 2


Hot Fudge Pudding Cake
Prep time
Cook time
Total time
This is a delight for chocolate lovers - rich chocolate cake on top, with chocolate pudding on the bottom!
Recipe type: Dessert
Serves: 8 servings
  • 1¼ cups granulated sugar, divided
  • 1 cup all-purpose flour
  • ½ cup Hershey’s Cocoa, divided
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • ⅓ cup unsalted butter, melted (5⅓ tablespoons butter)
  • 1½ teaspoons vanilla extract
  • ½ cup packed brown sugar
  • 1¼ cups hot water
  • Vanilla Bean ice Cream for Serving, if desired
  1. Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer).
  2. In a large bowl, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.
  3. Pour the batter into an lightly greased 2-quart ceramic dish (or you can use a 9-inch square baking pan). Spread batter evenly.
  4. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
  5. Bake 35-40 minutes if using a glass dish (or 30-35 minutes if using a metal pan). Remove from the oven and allow it to stand for 15 minutes.
  6. After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.


SSD Hot Fudge Pudding Cake

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