Warm Chocolate Pudding Cake
Prep time
Cook time
Total time
I modified the recipe so you can mix everything in the baking pan - no extra dishes!
Serves: 8 to 10
  • 1¼ cups granulated sugar, divided
  • 1 cup all-purpose flour
  • ½ cup HERSHEY'S Cocoa, divided
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • ⅓ cup butter, melted
  • 1-1/2 teaspoons vanilla extract
  • ½ cup packed light brown sugar
  • 1-1/4 cups hot water
  • Ice cream, for topping (optional)
  1. Preheat the oven to 350°F. In a 1½-quart baking dish (an 8 by 8-inch square works great), combine ¾ cup granulated sugar, the flour, ¼ cup cocoa, baking powder and salt. Stir in the milk, butter and vanilla, and mix together until smooth. Spread the batter out smoothly in the pan. Sprinkle evenly with the remaining ½ cup granulated sugar, remaining ¼ cup cocoa, and the brown sugar. Gently pour hot water over top; do not stir.
  2. Bake for 30 minutes or until center is barely set. Remove from the oven and let stand for 15 minutes. Scoop into in dessert dishes, spooning sauce from bottom of pan over top. Garnish with the ice cream.
Recipe adapted from HERSHEY'S Kitchens
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/04/chocolate-pudding-cake.html