Incredible Pudding Cake
📜 Collection: UK15 | ✍️ Attribution: Moonlite | 📂 Category: Desserts Indulge in a magical self-saucing chocolate pudding cake featuring a tender top layer and a rich, hot fudge sauce underneath. This easy dessert transforms in the oven into a decadent treat perfect with ice cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | 15 mins | 12 servings |
🔪 Key Equipment
- 9x13 inch baking pan
- Wire whisk
- Mixing bowls
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 box | Betty Crocker Devil’s Food Cake Mix or Yellow Cake Mix | plus ingredients to prepare it |
| 1 cup | Brown Sugar | packed |
| 1/2 cup | Cocoa Powder | unsweetened |
| 2 cups | Water | hot |
| As needed | Cream or Ice Cream | for serving suggestion |
Instructions
Step 1: Prep and Sauce
- Preheat your oven to 350°F.
- Prepare the Betty Crocker Devil’s Food Cake Mix or Yellow Cake Mix batter according to the directions on the box and set it aside.
- In an ungreased 13x9x2 inch baking pan, combine the 1 cup brown sugar, 1/2 cup cocoa powder, and 2 cups hot water. Whisk with a wire whisk until the sugar and cocoa are completely dissolved to form the sauce layer.
Step 2: Assemble and Bake
- Gently pour or spoon the prepared cake batter over the liquid sauce mixture in the pan. Do not stir or mix the layers together.
- Carefully place the pan in the oven and bake for about 45 minutes until the cake top is set and springs back lightly when touched.
- Let the cake cool in the pan for about 15 minutes before serving.
Step 3: Serve
- Serve warm by spooning portions of the cake and the rich chocolate sauce from the bottom of the pan into bowls.
- Top with Cream or Ice Cream.
💡 Make-Ahead & Storage: Best served warm shortly after baking, but leftovers can be covered and refrigerated for up to 3 days.
Original Recipe Scan
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