Hot Fudge Pudding Cake
A magic self-saucing chocolate dessert: a Bisquick batter topped with brown sugar and melted chocolate water bakes into cake over a pool of hot fudge sauce.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Hot fudge pudding cake seems like magic. A simple Bisquick batter goes into the casserole, gets a sprinkle of brown sugar, then chocolate chips melted in boiling water are poured over the top. In the oven the cake rises through the liquid, which turns into a rich fudge sauce underneath.
Spoon it into bowls with the sauce over the top, with vanilla ice cream if you like.
Ingredients
- 1 1/2 cups of Bisquick
- 1/2 cup sugar
- 1/2 to 1 cup chopped walnuts (optional)
- 1/2 cup milk
- 1/2 cup brown sugar
- 6 ounces of Nestle semisweet chocolate morsels
- 1 1/2 cups boiling water
Instructions
- Prepare. Grease a 2-quart casserole.
- Batter. Combine the Bisquick, sugar, nuts and milk. Pour into the casserole and sprinkle with the brown sugar.
- Chocolate. Pour the boiling water over the chocolate morsels and stir until dissolved. Pour into the casserole; do not stir.
- Bake. Bake at 350°F for 40 minutes. Cool 5 minutes, then spoon into dishes with the fudge sauce over the cake.
Tips
- Do not stir after pouring on the chocolate liquid; it is supposed to sit on top.
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