Saturday, February 21, 2015


This Hot Fudge Pudding Cake was the dessert that Friend Judy served us the other night when we met at her house for dinner to celebrate Valentine's Day. It was the perfect conclusion to a perfectly delicious meal. I still have Judy's original recipe for lasagna to share along with two more appetizers everyone enjoyed. And then last but not least we all received heart shaped sugar cookies to take home.

This recipe came from her Betty Crocker cookbook that she received from an aunt as a wedding gift. Her aunt saved box tops to get the cookbook. Judy has used it so much that she has duct tape holding the spine together.


1         cup flour*
3/4    cup sugar
2        tablespoons cocoa
2        teaspoons baking powder
1/4     teaspoon salt
1/2     cup milk
2        tablespoons shortening, melted (Judy just used oil.)
1         cup finely chopped nuts
1         cup packed brown sugar
1/4     cup cocoa
1-3/4 cups hot water

*If using self-rising flour, omit the baking powder and salt.

Preheat oven to 350 degrees F. 

Combine flour, sugar, 2 tablespoons cocoa, baking powder, and salt into a bowl with a whisk.

Blend in milk and shortening.

Stir in nuts.

Pour into ungreased 9 x 9 - inch square pan.

Stir together the brown sugar and 1/4 cup cocoa.

Sprinkle over the batter.

Pour the hot water over batter.

Bake 35 minutes.

Serve while hot. When you spoon out a serving, invert each onto a dessert plate and then spoon extra sauce (from the bottom of the pan) over the serving.

If desired, serve with sweetened whipped cream (or whipped topping). Judy added a scoop of vanilla ice cream before adding some whipped cream and a cherry.

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