Amish Hot Fudge Pudding Cake
This Amish Hot Fudge Pudding Cake is very rich, very chocolaty and so very ooey gooey. It's best when eaten warm and with a scoop of ice cream or whipped topping.
It's definitely not your traditional style of cake with butter frosting. As a "pudding cake" it can be made in a casserole type dish and is covered with a "sauce" instead of a frosting.
It's considered a beginner level recipe as far as difficulty. Our 12-year-old daughter made this cake for us and the recipe was certainly not too difficult for her to follow. Now, of course, we all enjoyed eating it!
It makes its own fudgey sauce as it cooks, so be sure to spoon this rich chocolaty sauce from the bottom of the pan onto each serving - you'll not want to miss a drop.
1 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 c. unsweetened cocoa
1 c. sugar
about 1/2 c. milk
2 Tbsp. shortening, melted
1 tsp. vanilla
Mix together flour, baking powder, salt, cocoa and sugar. Stir in milk, melted shortening and vanilla. Mixture will be very stiff. Spread mixture in 8” or 9” square pan.
1 1/2 c. brown sugar
5 Tbsp. Cocoa
1 3/4 c. hot water
Sprinkle brown sugar and cocoa over batter. Pour hot water over all. Bake at 350° for 45 minutes. Serve warm with ice cream.
Recipe given by Mrs. Ray Mast.
You can substitute coffee for the water if you want to add a mocha flavor.
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