Hot Fudge Pudding Cake

From EatingWell: January/February 1991

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

READER'S COMMENT:

"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...

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11 Reviews for Hot Fudge Pudding Cake

02/21/2013

Anonymous

according to the serving size its not low cal. may as well make a normal cake.

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08/28/2012

Anonymous

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.

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01/09/2012

Anonymous

Recommends this recipe

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. ;-)

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04/03/2011

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!

Comments (2)

8 comments

Anonymous wrote 18 weeks 1 day ago

It's a self saucing

It's a self saucing pudding..the coffee and sugar thicken with the other ingredients to form a sauce. Did yours not work?

ellen011655 wrote 1 year 43 weeks ago

Do you have your Pros and Cons confused?

11/28/2010

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.

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