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Hot Fudge Pudding Cake

Ingredients & Directions

1 1/4 c Granulated sugar
— divided
1 c All-purpose flour
7 tb Hershey’s Cocoa; divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
1/3 c Butter or margarine
— melted
1 1/2 ts Vanilla extract
1/2 c Packed light brown sugar
1 1/4 c Hot water
Whipped topping

Heat oven to 350 degrees Fahrenheit. In bowl, stir together 3/4 cup
granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir
in milk, butter and vanilla; beat until smooth. Pour batter into ungreased
8-or 9-inch square baking pan. 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, if desired. About 8 servings.

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.


8 Servings

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