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.

Vegetarian

Contains: milk, tree nuts, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Hot fudge pudding cake with a pool of fudge sauce, a serving with vanilla ice cream
  • Prep 10 min
  • Cook 40 min
  • Total 50 min

Updated

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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

  1. Prepare. Grease a 2-quart casserole.
  2. Batter. Combine the Bisquick, sugar, nuts and milk. Pour into the casserole and sprinkle with the brown sugar.
  3. Chocolate. Pour the boiling water over the chocolate morsels and stir until dissolved. Pour into the casserole; do not stir.
  4. Bake. Bake at 350°F for 40 minutes. Cool 5 minutes, then spoon into dishes with the fudge sauce over the cake.

Vegetarian

Tips

  • Do not stir after pouring on the chocolate liquid; it is supposed to sit on top.

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