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Hot Fudge Pudding Cake

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Servings: 12
  • Course: Dessert

Serve this dense, fudgy pudding cake with vanilla frozen yogurt.

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Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup nonfat milk
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/4 cup pecan halves, toasted
  • 3/4 cup brown sugar
  • 1 1/3 cups hot strong coffee
  • Reynolds® Bakeware 8x8 Non Stick Pan with Lid

Directions

Step 1

Preheat oven to 375°F. Lightly coat a Reynolds® Bakeware 8x8 Non-Stick Pan with cooking spray.

Step 2

Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.

Step 3

Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

Tip

To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

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