Hot Fudge Pudding Cake

Hot Fudge Pudding Cake Baking Recipe

This chocolate hot fudge pudding cake is the perfect comfort treat after a long day. Enjoy it with strawberries for a temperature and texture contrast.

Ingredients

	Amount Per Serving	% DV *
Calories	250
Calories from Fat	70
Total Fat	7 g	11% DV
Saturated Fat	4 g	23% DV
Trans Fat	0 g
Cholesterol	20 mg	7% DV
Sodium	250 mg	10% DV
Total Carbohydrates	46 g	15% DV
Dietary Fiber	1.0 g	4% DV
Sugars	33 g
Protein	3 g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium	0 mg	6% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

250

Calories from Fat

Total Fat

7 g

11% DV

Saturated Fat

4 g

23% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

250 mg

10% DV

Total Carbohydrates

46 g

15% DV

Dietary Fiber

1.0 g

4% DV

Sugars

33 g

Protein

3 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

6% DV

Iron

10% DV

	Amount Per Serving	% DV *
Calories	250
Calories from Fat	70
Total Fat	7 g	11% DV
Saturated Fat	4 g	23% DV
Trans Fat	0 g
Cholesterol	20 mg	7% DV
Sodium	250 mg	10% DV
Total Carbohydrates	46 g	15% DV
Dietary Fiber	1.0 g	4% DV
Sugars	33 g
Protein	3 g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium	0 mg	6% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

250

Calories from Fat

Total Fat

7 g

11% DV

Saturated Fat

4 g

23% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

250 mg

10% DV

Total Carbohydrates

46 g

15% DV

Dietary Fiber

1.0 g

4% DV

Sugars

33 g

Protein

3 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

6% DV

Iron

10% DV

1-1/4 cups granulated sugar , divided

1 cup all-purpose flour

1/2 cup HERSHEY'S Cocoa , divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1/3 cup butter or margarine , melted

1-1/2 teaspoons vanilla extract

1/2 cup light brown sugar packed

1-1/4 cups water hot

Whipped topping (optional)

Directions

1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

2. Spread batter in ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired. Makes 9 (1/2 cup) servings.