HOT FUDGE PUDDING CAKE
This is an old Hershey's recipe that we've loved for many, many years. It's one of those "magic trick" type recipes. You pour hot water over the batter, bake and "Voila!" the cake is on top and the fudge is on the bottom. If you're a chocoholic, this recipe will make you sooooo happy! It's warm, fudgy and delicious and is fairly easy to make.
Provided by Teresa G. @sokygal
Categories Cakes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Place oven rack in middle position.
- In medium mixing bowl, combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt.
- Blend in milk, melted butter and vanilla; beat until smooth.
- Pour batter into an 8"x8"x2" or 9"x9"x2" square pan or baking dish.
- In small bowl, combine remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
- Pour hot water over top; do not stir.
- Bake 40 minutes or until center is almost set.
- Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired (a dollop of whipped cream is nice.)
- Cover and refrigerate any leftovers.
WARM CHOCOLATE RASPBERRY PUDDING CAKE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Raspberry Winter Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6 generously
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
- Make frosting:
- Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
- Make cake batter:
- In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
- Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
- Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
- Serve cake garnished with raspberries.
BLUE-RASPBERRY PUDDING CAKE
Make and share this Blue-Raspberry Pudding Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Put blueberries, raspberries and lemon juice in an 8X8 baking pan.
- Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
- Beat in milk, egg, melted butter and vanilla. Spread over berries.
- Mix together 1 cup sugar and cornstarch.
- Sprinkle over the batter.
- Pour boiling water over it all, DO NOT STIR!
- Bake at 350F for 40-50 minutes or until done.
Nutrition Facts : Calories 321.6, Fat 7.2, SaturatedFat 4.2, Cholesterol 43.8, Sodium 222, Carbohydrate 62.6, Fiber 2, Sugar 46.5, Protein 3.3
FUDGY RASPBERRY TORTE
Guests will think you fussed when you serve this three-layer torte made with convenient cake and pudding mixes, a bit of jam and fresh raspberries. It looks elegant for most any special occasion and always brings lots of compliments. -Dolores Hurtt, Florence, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in ground pecans. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a saucepan, melt jam. Brush over the top of each cake. , Place one cake layer on a serving plate; spread with half of the pudding. Repeat layers. Top with third cake layer; spread top with whipped topping. Sprinkle with chopped pecans. Garnish with raspberries. Store in the refrigerator.
Nutrition Facts : Calories 415 calories, Fat 19g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 413mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
WARM CHOCOLATE RASPBERRY PUDDING CAKE
Gourmet: Jan 1999 The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although this cake is best served warm, it is also delicious at room temperature.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan.
- Make frosting:.
- Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
- Make cake batter:.
- In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
- Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F 10 to 15 minutes.
- Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
- Serve cake garnished with raspberries.
Nutrition Facts : Calories 536.3, Fat 25.6, SaturatedFat 15.5, Cholesterol 139.4, Sodium 312.2, Carbohydrate 73.6, Fiber 2.8, Sugar 45.3, Protein 6.4
CHOCOLATE RASPBERRY PUDDING CAKE
Make and share this Chocolate Raspberry Pudding Cake recipe from Food.com.
Provided by litldarlin
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F
- Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine.
- Stir in milk, butter and vanilla until well mixed.
- Stir in raspberries.
- Combine hot water and chocolate syrup in small bowl.
- Pour evenly over batter.
- Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan.
- Let stand 25 minutes.
- Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.
Nutrition Facts : Calories 254.4, Fat 5.9, SaturatedFat 3.4, Cholesterol 12.3, Sodium 324.8, Carbohydrate 49.4, Fiber 2.9, Sugar 31.8, Protein 3.1
CINN-FUL FUDGY RUM PUDDING CAKE
Fast, easy, delicious with a touch of cinnamon and cloves and a dash of rum. This fudgy pudding cake makes its own sauce while it's baking and is a snap to put together. Rum extract can be substituted for the rum, but I'm not sure of the measurement. Be sure to try this warm with whipped cream or vanilla ice cream!
Provided by EdsGirlAngie
Categories Dessert
Time 1h5m
Yield 1 9inch cake, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Combine 3/4 cup sugar, flour, cocoa, baking powder, cinnamon, cloves and salt.
- Stir in milk, melted butter and vanilla, beating until smooth.
- Pour batter into an ungreased 9-inch squre baking pan.
- Stir together remaining 1/2 cup sugar, brown sugar, remaining 1/4 cup cocoa and cinnamon.
- Sprinkle this evenly over batter in baking dish.
- Combine hot water and rum; pour this over top of sugar-cocoa mixture in dish; do not stir.
- Bake 35 to 40 minutes at 350 degrees F until center is almost set.
- Remove from oven and let stand 15 minutes.
- Serve, spooning sauce from bottom of pan over top.
- Delicious with vanilla ice cream or whipped cream!
Nutrition Facts : Calories 327.1, Fat 9.1, SaturatedFat 5.7, Cholesterol 22.4, Sodium 233.2, Carbohydrate 60.8, Fiber 2.4, Sugar 44.7, Protein 3.3
WARM AND FUDGY RASPBERRY PUDDING CAKE
The name says it all--an easy cake with a cream cheese layer gets a hot-fudge finishing touch. This cake needs to cool about 30 minutes before serving.
Provided by Mom2Rose
Categories Dessert
Time 55m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F
- Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
- In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon; pour into baking dish.
- In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed.
- Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny).
- Pour over brownie batter.
- Swirl mixtures slightly with a spoon or tip of knife for marbled design.
- Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.
- Warm jar of fudge topping as directed on label.
- Pour evenly over cake, spreading to cover if necessary.
- Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs.
- Serve with ice cream if desired.
Nutrition Facts : Calories 652.4, Fat 33, SaturatedFat 11.5, Cholesterol 115.1, Sodium 364.6, Carbohydrate 83.9, Fiber 1.7, Sugar 32.8, Protein 8.6
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RASPBERRY FUDGE PUDDING CAKE - BETTER HOMES & GARDENS
From bhg.com
Servings 6Total Time 30 mins
- In a bowl combine flour, 1 tablespoon cocoa powder, and baking powder; set aside. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar and the vanilla; beat until well combined. Alternately add flour mixture and milk, beating until smooth after each addition.
- Spread batter in a greased 2-quart square baking dish. Spoon drained raspberries over batter. Pour raspberry syrup atop. Combine remaining 1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly over batter.
- Bake about 40 minutes or until wooden toothpick,inserted about 1/2 inch into cake portion, comes out clean. Cool about 1 hour on a wire rack. Serve warm with sweetened whipped cream or ice cream. Makes 6 servings.
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- Preheat the oven to 350°F. Butter an 8" square pan, or eight 8-ounce ramekins., For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and set aside.
- Scrape down the bowl, then add the dry ingredients, alternating with the yogurt, until you have a smooth batter., For the pudding: Place the raspberries in the prepared pan or ramekins, sprinkle with 2 tablespoons of sugar, and drizzle with the lemon juice., Spread the batter over the berries as evenly as possible.
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