Spread half the whipped … Cinnamon to the dry ingredients for the top. (*See notes). If I make it again in that pan I’ll think I half the pudding- even if it’s very, very yummy, it’s just a little too much. Make the batter for the cake and combine the ingredients for the sauce minus the water. This is literally the best fudge chocolate pudding cake ever where going to bake it today mmmmmmmmmmmmmmmmm!!! LOL. I loved the taste of this when made with dark cocoa (Hersheys). You just took my favorite winter treat and turned it into CAKE! Next time I’ll add walnuts to the cake and I think it’ll be even better. Thanks for sharing! This is the best chocolate pudding cake I’ve ever had. It refrigerates well for a couple of days. I’m going to try this out for our pudding after the Sunday roast. Cinnamon to the batter and another 1/8 tsp. Tonight, I doubled the recipe, and used one pan. Thank you, waiting for your response x. HI Emily! I have been masking this Cake for years. Recipe was really easy to follow and worked well with gluten free flour. My friend used to make this recipe but instead of hot water, she used hot coffee! I’ve doubled the recipe, but have always made it in two separate baking pans. Combine together the remaining 1/2 cup white sugar, brown sugar and remaining 3 tablespoons cocoa powder. If you want a deep chocolate flavour, but only have regular cocoa powder, use coffee for the boiling water. I was excited to see this recipe, my grandmother used to make something like this. The recipe is so easy and just so delicious. Thanks for this recipe. You don’t actually need to grease the pan for this -just put the dry ingredients in the cake pan, mix, add the wet ingredients, and proceed. Thank you. This is the one my family prefers. That is so good to hear Merry Christmas to you guys! I just read your post. SO glad you enjoyed it! Or should I make more sauce so it doesn’t dry up? Used Dutch cocoa powder and it’s so dark chocolately in the best way. Can you tel me how I would turn this into a lemon pudding cake recipe please? Please could you tell me how much is a cup in grams or ounces. Hmmm, maybe a couple tablespoons if you’d like more sauce, but I’d go with less backing time first. I am wanting to make this soon as was wondering if you knew of the calories stated above are for the whole cake or per serving? That makes it even quicker and easier! One thing though, I used a dish that was passed down in our family and it was a little bigger than the suggested pan size, so I didn’t get a lot of sauce due to not adjusting the baking time. For us, this was the perfect amount of sweetness. Since we wouldn’t eat the whole thing in one sitting, I put the batter in 8 ramekins instead of the baking dish and cooked it for about 22 minutes. The brown sugar shouldn’t make much of a difference! Ate it with vanilla ice cream. I made this tonight and the family devoured it. I agree. I want more sauceyness! Thank you !!!! I doubled it like everything else. Thank u waiting for ur response! The crusty top, makes this extra special. https://www.allrecipes.com/recipe/22728/hot-fudge-ice-cream-bar-dessert I measured my water to ensure it was a cup and a quarter, as someone else noted, the water evaporates as it boils. Quick, easy, and delicious! You may want to look up the nutritional value of it. I would suggest maybe it was in the oven for too long. My Texan grandmother used to make it on my birthday, but called it “brownie pudding.” Thank you so much for posting this! In fact, they ate the entire 9×9 pan in one sitting. It’s easy to make, never-fail and fudgy-delicious. I made it with Ghirardelli Premium Unsweetened Cocoa Powder rather than Hershey’s because that’s what hubby picked up at the store for me. That is great to hear! Haven’t tried yet but sounds wonderful. I’ve tried it both ways and have asked guests which they prefer- the cinnamon in the cake rules every time! As such, we made ours with the darker cocoa powder; as for sugar levels, for the cake, we did 1/4 cup white sugar, and for the sauce, we took a 1/3 cup measure and filled it halfway with white sugar, and halfway with brown sugar (so 1/6 cup of each). With heartbeats skipping and a taking my breath away type situation, I ran to the kitchen to make one — or five. I love that you tried the recipe with two types of cocoa powder. Thank you so much!! But this worked well! I wanted to take it out at the 30 min mark but I was paranoid it wasn’t long enough. That way, you can serve with a little ice cream. HAH!! I have a question can I use cake flour instead of plain flour will that work?? It turned out to have a rich chocolate taste without being too sweet. LOL. I added an 1/8 tsp. ? Yum! I’m saving this recipe forever!! My cake was about half cake, half sauce. Was even good warmed up the next day? The sauce was rice and chocolatey too thanks for the wonderful recipe . Lightly grease a 9-inch square baking pan*. Combine vanilla wafer crumbs, pecans, and butter, mixing well. I’m glad someone else remembers this amazing dessert. Definitely keeping this one close. It works so well with ice cream in top with chopped nuts or added chocolate chips. So good! I still make it for myself almost 60 years later. I will be making this for New Year’s. Turned out so light and fluffy it just melted in your mouth along with the ice cream! I have not found a rememdy for this. Is it a US recipe? I would love to hear what you think! This is the birthday cake I always asked my grandma to make me while growing up. Will that work? Yummy! Hot saucy chocolate > frosting any day. Our stove runs a little hot and I’m usually baking things for less time than what’s normally prescribed. Love it ! Totally non-traditional, and I think 99% of us really don’t care. For some reason they stopped making it. This is fool proof recipe and the best fudge pudding that u can taste. Made this last night, and it turned out amazing! I plan to use Dutch cocoa in the cake and Hershey’s in the fudge sauce. Pour it on at boiling temp (straight after boiling) , Hiya My sister is, typically, the baker in the family but I stole her thunder last night. The increases the fibre and halves the sugar for the recipe, and it still tastes fantastic. Would love to hear about doubling this recipe. I got major props for bringing the best dessert ever! I believe you would add about 5 more minutes. Let me know in the comments below! I made the Hershey’s version a couple of times before, but I ended up eating the whole pan because everyone else in the house though it was too rich as well. Thoughts?? It was super easy to make and a nice treat. I wanted to ask if it’s possible to make ahead and pop in the fridge then bake just before serving? Looks so yummy! This very VERY delicious. So when its time all i need to do is sprinkle the sauce ingredients, pour boiling water and bake. Just wondering if doubling the sauce would affect th outcome of the cake? If you try it again, please let me know how you go! I make this all the time, but I make it in the microwave! Press half of crumb mixture into a 13 x 9 x 2 inch dish. I used a deep 8 inch glass pan, which worked well. 9.6 fl oz boiling water. I am an Australian/American citizen living in Austin , Texas. 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