This recipe for hot fudge sundae cake is from a Betty Crocker Cookbook published as a paperback in the 1970s. Chocolate cake and fudge sauce bake together to make a dessert guaranteed to impress your family and guests. Serve it hot from the oven with a scoop of ice vream and drizzle of chocolate syrup. Chocolate pudding cake was first created in the 1920s.
I believe other types of pudding cakes are far older. The cherry pudding cake recipe posted earlier in this blog was my great grandmother’s recipe which means it’s from the late 1800s. The recipe that was passed down in the family uses baking powder but my great aunt said that her mother said that her mother (my great-great grandmother) made it using eggs. That would have been before baking powder was invented or before the Civil War.
The recipe will serve 4 to 6.
Hot Fudge Sundae Cake
- 1 cup of all purpose flour
- ¾ cup of white sugar
- 2 tablespoons of cocoa
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
- 1/3 cup of milk
- 2 tablespoons of vegetable oil
- 1 teaspoon of vanilla
- 1 cup of chopped nuts
- 1 cup of brown sugar, packed
- ¼ cup of cocoa
- 1 ¼ cup of hottest tap water
Heat the oven to 350 degrees F.
Mix the flour, white sugar, baking powder, cocoa and salt in a square 9x9x2 inch ungreased baking pan. Mix in the milk, oil and vanilla with a fork until smooth. Stir in the nuts. Spread in the pan. Sprinkle with brown sugar and cocoa. Pour very hot tap water over all. Do NOT stir.
Bake for 40 minutes.
Serve warm with ice cream and chocolate syrup.
Heat up the water in a sauce pan if your tap water isn’t hot enough.
The nuts can be left out. I seldom add them.
In the first step it is easier to mix the dry ingredients in a bowl and add the milk, oil and vanilla. Then pour and spread in the pan.
Play around with the ingredients and add baking chips, crushed candies, coconut or fruit such as cherries.
Rum can be mixed in with the hot water.