This recipe is another childhood favorite of mine that my mother would make out of her Betty Crocker cookbook. I haven’t had it since I was young, and it brought back such fond memories when I came upon it in the book. I must admit, it tastes even better than I remember. Not only is this another recipe to add to my “Steph and Betty” collection, it has now become a favorite of my family. Yum. I looked the recipe up on-line and it seems they have changed it slightly since the 60’s, but I’m sticking with the original. If it ain’t broke, don’t fix it!
There isn’t much cake as you can see, but it is just enough with all of the delicious fudgy pudding sauce. Before baking the top is covered with a mixture of brown sugar and cocoa which makes a wonderful crunchy layer. It reminds me somewhat of today’s lava cakes. It isn’t hard to make, and will not disappoint. Trust me.
Ingredients:
1 cup flour
1/4 cup sugar
2 tbsp cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp shortening, melted
1 cup brown sugar, packed
1/4 cup cocoa
1 3/4 cup hot water
Preheat oven to 350 degrees.
Combine the flour, sugar, 2 tbsp cocoa, baking powder, and salt in a mixing bowl. The original recipe doesn’t suggest sifting, but I always sift when I use cocoa.
Blend in the milk and melted shortening. This is the first time I have ever melted shortening. You can melt it in a saucepan on the stove, or in the microwave as I did. I assumed you should let it cool a little before adding, but not too long as it will re-solidify.
Spread the mixture into an ungreased 9 x 9 square pan or dish. The original recipe said to pour, but I found it was more of a spread.
In a small bowl combine the brown sugar and 1/4 cup cocoa. Sprinkle over the batter.
Pour the hot water over the batter.
Bake for 45 minutes. While hot cut into squares; invert each square onto a plate and spoon sauce over each serving.
Betty suggests serving with whipped cream, I think this is more of an ice cream dessert personally. Or plain, it really doesn’t even need a topping.
Enjoy! #stephandbetty
Hot Fudge Pudding Cake – Betty Crocker
Ingredients
- 1 cup flour
- 1/4 cup sugar
- 2 tbsp cocoa
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 tbsp shortening, melted
- 1 cup brown sugar, packed
- 1/4 cup cocoa
- 1 3/4 cup hot water
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl sift together the flour, sugar, 2 tbsp cocoa, baking powder, and salt.
- Blend in the milk and melted shortening.
- Spread evenly in an ungreased 9" x 9" casserole or pan.
- Combine the brown sugar with 1/4 cup cocoa. Sprinkle over the batter.
- Pour hot water over batter.
- Bake for 45 minutes.
- Cut into squares while hot and invert onto a plate. Top with sauce.