Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

14 Reviews
From: EatingWell Magazine, January/February 1991

Serve this dense, fudgy pudding cake with vanilla frozen yogurt.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup nonfat milk
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ¼ cup pecan halves, toasted (see Tip)
  • ¾ cup brown sugar
  • 1⅓ cups hot strong coffee


  • Active

  • Ready In

  1. Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
  2. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.
  3. Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.
  • Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition information

  • Per serving: 142 calories; 5 g fat(1 g sat); 1 g fiber; 24 g carbohydrates; 2 g protein; 4 mcg folate; 16 mg cholesterol; 15 g sugars; 14 g added sugars; 25 IU vitamin A; 0 mg vitamin C; 45 mg calcium; 1 mg iron; 202 mg sodium; 93 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate, 1 fat

Reviews 14

February 14, 2018
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By: shelbygrapes
I've made this recipe for YEARS! I figured it was time to review. This is a treat for coffee lovers and it's so simple to make. Basically takes one bowl. I think it's really low calorie for what it tastes like. This is best eaten warm, with a small amount of vanilla ice cream (or coconut ice-cream, frozen yogurt) and a few slices of strawberries. The berries really are delicious with the coffee sauce. This isn't the most decadent or chocolate-y of desserts. But it's one of those that I always end up making a few times a year, especially for Valentines Day.
March 14, 2017
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By: Brandi Marie Primeau
I will definitely make this again. I made a change though - I used 1/2 cup of coffee instead of 1 and 1/3 cup. Just seemed like that would be too much and I didn't want it to be super soupy. It turned out amazing. The bottoms are still fudgy and the top is cakey. I highly recommend this recipe.
November 13, 2015
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By: EatingWell User
Soupy brownie This looked good but came out awful. A bland brownie sitting in a pool of coffee.
February 21, 2013
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By: EatingWell User
according to the serving size its not low cal. may as well make a normal cake.
August 28, 2012
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By: EatingWell User
Calories/fat The thing about this is, if you cut an 8x8 pan into 12 portions, you are only getting a tiny portion. I'm sure if you can only eat a mouthful of something, then you can make any dessert.
January 09, 2012
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By: EatingWell User
You can make it thicker There is a similar recipe on this site for Chocolate-Fudge Pudding Cake. The difference is that it bakes at 350 for 30-35 minutes, so according to reviews it turns out thicker. That recipe also uses splenda for those of us who are watching our blood sugar. Also, remember that the amount of flour differs each time you measure it in a cup instead of by weight, so you could be getting a littl etoo much or not enough flour which could cause the pudding to be more like syrup. Of course, if you go into it thinking you'll get a sauce for your cake & not pudding you will be happy either way. ;-)
April 03, 2011
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By: cadriggers1
Hot Fudge Pudding Cake I do not know why this recipe has the word pudding in it. You can't mix coffee and brown sugar and come up with pudding. You get very sweet coffee underneath you cake. I would prefer to make the 2 minute microwave chocolate cake in a mug, make some sugar free chocolate pudding, and layer with vanilla yogurt on top. I prefer to drink my coffee with my cake. I don't like my cake floating in overly sweetened coffee Pros: No pudding! Cons: Chocolate!
November 27, 2010
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By: aabrian
I added about 1/4 cup (didn't measure, actually) semi-sweet chocolate chips. The flavor was very nice and chocolatey. I also reduced the brown sugar to 1/2 cup. The cake ended up floating on a very soupy layer. I don't know if the smaller amount of brown sugar was the cause, but next time I will use less coffee--maybe a scant cup--along with the lower amount of brown sugar. All-in-all, great flavor, even with less sugar, but still needs some tweaking to get a thicker sauce.
November 15, 2010
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By: tedsjerseygirl
if i dont make this in triple batches, i am very unpopular.
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