Sugar Fudge Pudding Cake Recipes

Steps:

• In a bowl, beat sugar, butter and milk. Combine flour, cocoa, baking powder and salt; stir into the sugar mixture. Add walnuts. Pour into a greased 9-in. square baking pan. For topping, combine sugars and cocoa; sprinkle over batter. Pour water over all. Do not stir. Bake at 350° for 30 minutes. Cool for 10 minutes. Spoon some of the fudge sauce over each serving; top with ice cream if desired.

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, combine flour, sugar, first amount of cocoa, baking powder and salt.
• Add milk and oil.
• Mix together with a spoon and scrape into an 8-inch casserole that is fairly deep.
• In the same bowl, mix brown sugar and second amount of cocoa together.
• Add hot water (not boiling).
• Stir to dissolve sugar, then pour over batter but DO NOT stir.
• Bake, uncovered, for 40 minutes; batter should have risen above the sauce and be firm to the touch.
• Serve warm with vanilla ice cream or Cool Whip.

Steps:

• Batter: With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter a square 20-cm (8-inch) baking dish. Set aside.
• In a bowl, combine the flour, baking powder, and salt. Set aside.
• In another bowl, combine the oil and brown sugar with a whisk. Add the egg and stir to combine. Stir in the dry ingredients alternately with the milk. Spoon the batter at the bottom of the dish and place on a baking sheet. Set aside.
• Sauce: In a saucepan, combine the brown sugar, sugar, and cornstarch. Add the cream and bring to a boil, stirring with a whisk. Stir in the vanilla. Pour the sauce over the batter and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold. 

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• Tips : Freezes well.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x9-inch baking pan.
• Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
• Stir in milk and butter until smooth.
• Fold in walnuts until just combined.
• Spread batter evenly in the prepared baking pan.
• Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
• Pour hot water over the batter.
• Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
• Best served warm.

Steps:

• Heat oven to 375 degrees; you'll need an 8-inch square or other 2-quart, 2-inch deep baking dish.
• Put flour, 1/2 cup cocoa powder, granulated sugar, baking powder and salt into a bowl, and whisk to mix well.
• Mix milk, oil, liqueur and vanilla; stir into flour mixture until blended.
• Spread in ungreased baking dish.
• Mix brown sugar and the 3 T cocoa; sprinkle evenly over batter.
• Slowly pour boiling water evenly over surface of batter (resist the temptation to stir).
• Carefully place dish in oven.
• Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs.
• Cool in dish on wire rack 10 minutes.
• Dust with confectioners' sugar.
• Fore a decorative design, place a paper doily on cake before dusting with sugar.
• Carefully lift doily straight up.
• Serve pudding cake warm with whipped topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In an ungreased 8 inch square baking pan combine the biscuit mix, white sugar, 2 tablespoons cocoa, nuts, milk, and vanilla blend well.
• Combine brown sugar and 1/4 cup cocoa. Spoon evenly over top of cake mix. Do no stir. Pour the boiling water carefully over everything. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool in pan for 20 minutes before serving. Serve with whipped cream or vanilla ice cream.

Steps:

• In a large bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Blend in milk, oil and vanilla. Stir in nuts. Pour into a greased square baking pan. Combine brown sugar and remaining cocoa; sprinkle evenly over batter. Pour hot water over top. Do not stir. , Bake at 350° for 45 minutes or until cake tests done. Cool 10 minutes. Cut into squares and invert onto plates. Serve with ice cream or whipped cream. If cake is not served immediately, pieces can also be warmed in the microwave.

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together flour, granulated sugar, 1/2 cup cocoa, baking powder and salt. In another bowl, beat egg into milk and add vanilla, espresso powder and melted butter. Add to dry ingredients. Mix to blend. Spread in a 9-inch square baking pan or a glass or ceramic baking dish.
• Whisk remaining cocoa with brown sugar and spread over batter. Slowly pour hot coffee or water on top. Do not mix.
• Place pan in oven and bake 35 to 40 minutes, until batter appears set and sauce is bubbling. Remove to a rack and let rest 15 minutes. To serve, scoop portions into goblets or onto plates and top each with ice cream.