My husband’s favorite recipe is this one. I’ve been making this since it was brought to my grandpa’s funeral in 1968. With whipped cream or ice cream, the dark fudge cake that is placed on top of the hot pudding is excellent. The richness of this will appeal to chocolate aficionados.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 1 9×9-inch cake |
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¾ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons butter, melted
- 1 cup chopped walnuts
- ¼ cup unsweetened cocoa powder
- 1 cup packed brown sugar
- 1 ¾ cups hot water
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9×9-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.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 206 mg |
| Sugars | 42 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
We love it. I’ve also made it with chocolate milk instead of milk and coffee instead of hot water. Both are deliscious.
Best fudge cake ever
this is exactly what I was looking for. It was delicious and a hit with my family.
This cake is from the Better Homes and Gardens New Cookbook. It’s a favorite in my house!
Batter was far too thick, definitely not spreading consistency. I added an egg, turned out great.
My family loved it. Turned out really well and it was my first time baking such a cake. Followed the recipe as it. Had some trouble with the tablespoon of butter so I put the first mixture in the microwave for 15 sec. then the egg yolk mixture mixed perfectly with no pieces. Next time, I will melt/soften the butter first. The top wasn’t as brown after the 45 min so I monitored it for another 8 min until it turned brown and removed from the oven.
A classic recipe that turned out well. I always add extra chocolate pieces to the cake.
My family loves this dessert. We make it in a rectangle baker. We serve this with vanilla ice cream while it is still warm.
I don’t add walnuts , this my husbands favorite for chocolate desserts very YUMMY !!
This chocoholic has been making this for 30 years: 1) Follow the liquid instructions exactly! Ignore all reviews that didn’t do this. 2) Feel free to add a teaspoon of vanilla to cake batter. 3) Use boiling strong coffee instead of water, coffee always enhances chocolate flavor. I usually add instant coffee to the water. 4) Use good cocoa. Ignore any review saying it wasn’t chocolately enough or too sweet, they aren’t using good cocoa. I use Hershey’s Special Dark (or Droste), it is like the difference between dollar store chocolate and Ghirardelli. 5) Eat warm with ice cream, it is not as good reheated.
Delicious! Followed recipe exactly.
i didn’t add nuts i been using this recipe for over 30 years ..
Just like my mother used to make! If it truly is out of the 1952 Betty Crocker Cookbook, then it is the recipe she used to make. I did add a teaspoon of vanilla to the cake batter as someone else suggested. Other than that small tweak, it’s a very yummy cake! My grandson loved it! He wanted something fudgy, so I remembered this cake and made it for him.
It tasted good, but I believe the amount of hot water to pour over batter is too much. My pudding was runny. I couldn’t find my regular recipe for this cake, so I used this one. I think everything is the same except for the amount of how water. I would say no more than 1/2 cup.
so yummy. Good with ice cream too
I made this recipe to take to my church’s “Dessert Extravaganza”. It was very popular. The only change I made was to exclude the nuts. It should be dated 3/27/2017
I was trying to find a pudding cake recipe like the boxed mix they used to sell in my youth. This one seemed easy enough. Unfortunately, I also found this a bit watery and sickeningly sweet. Like another reviewer; I, too, reduced the sugar (1/2 cup in the cake, 2/3 cup in the sauce) and added about a tsp of vanilla to the cake. I also needed to add an extra 1/4 cup of milk to the cake, as the batter was literally like biscuit dough without it. I used slivered almonds instead of walnuts in the cake. It added a nice texture. Next time I’d suggest upping the butter to 1/4 cup, and/or using whole milk or light cream in both parts of the cake.
I followed one reviewer’s suggestion and used brown sugar in the cake as well as on top. I also doubled the cocoa in the cake. I thought it was good, but way too sweet (though my daughter, who wanted it for her birthday cake, thought it was scrumptious!). Serving it with vanilla ice cream helped some, but not enough (in my opinion). If I make it again, I might try it with unsweetened whipped cream instead, to tone down the sweet a bit more. The chocolate flavor was really good, though, and I loved the texture of the cake – it gets a nice crunch on top, but stays moist inside, like the best kind of brownie.
Turned out wonderfully. There were others in previous reviews who suggested that you add brown sugar to the cake batter, and while I personally didn’t, I do believe it would have been even better if I did. Don’t get me wrong, it’s a fantastic recipe, but perhaps could have been made a bit sweeter.
Very good. I would leave out the walnuts next time, didn’t find they added anything to the dish.
I followed recipe as written and will not make it again. The cake part was dry and tasted more of flour than chocolate. The pudding part was mediocre. I won’t take time to adjust either later.