Best 20 Hot Fudge Cake Recipes

HOT FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x9-inch baking pan.
• Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
• Stir in milk and butter until smooth.
• Fold in walnuts until just combined.
• Spread batter evenly in the prepared baking pan.
• Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
• Pour hot water over the batter.
• Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
• Best served warm.

HOT FUDGE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

HOT FUDGE SUNDAE CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
• Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
• Bake about 40 minutes or until top is dry.
• Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

SLOW-COOKER HOT FUDGE CAKE

Steps:

• In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined., Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir)., Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream.

HOT FUDGE PUDDING CAKE

Steps:

• In a large bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Blend in milk, oil and vanilla. Stir in nuts. Pour into a greased square baking pan. Combine brown sugar and remaining cocoa; sprinkle evenly over batter. Pour hot water over top. Do not stir. , Bake at 350° for 45 minutes or until cake tests done. Cool 10 minutes. Cut into squares and invert onto plates. Serve with ice cream or whipped cream. If cake is not served immediately, pieces can also be warmed in the microwave.

HOT FUDGE PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
• In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.

SLOW COOKER HOT FUDGE PUDDING CAKE

Steps:

• To a medium bowl, add all of the batter ingredients (flour, granulated sugar, cocoa powder, baking powder, salt, milk, butter, and vanilla extract). Whisk together until blended and smooth. Using a spatula, spread batter in the bottom of a Crock Pot.
• In a medium bowl, whisk together the dry layer (granulated sugar, brown sugar, and cocoa powder). Sprinkle evenly over the top of the batter.
• Slowly pour the hot water over the top.
• Cook on high until cake has puffed up and it springs back when you poke it with your finger, 3 to 4 hours.
• Use a spoon to scoop cake and sauce onto dessert plates along with a scoop of vanilla ice cream. Serve.

HOT FUDGE PUDDING CAKE (MICROWAVE)

Steps:

• Combine first 4 ingredients in a glass bowl or 4 cup glass measuring cup.
• Microwave for 4 minutes or until bubbling.
• Combine cake ingredients in a 8 or 9 inch glass cake pan. Stir until smooth.
• Pour liquid topping mixture over cake. Microwave for 9-12 minutes until cake rises to top.
• Serve. Can top with whip cream or ice cream. Love it with vanilla. Enjoy.

HOT FUDGE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, 2 tablespoons cocoa powder, and baking powder together in a bowl. Add milk, oil, and vanilla extract; mix thoroughly. Pour batter into an ungreased 9-inch baking pan. Sprinkle brown sugar and 1/4 cup cocoa powder on top. Pour hot water on top immediately before baking.
• Bake in the preheated oven until a cake layer forms on top and springs back when lightly pressed, 30 to 40 minutes.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
• Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
• Cover; cook on High until set, 2 to 3 hours.

HOT FUDGE PUDDING CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In an ungreased 8 inch square baking pan combine the biscuit mix, white sugar, 2 tablespoons cocoa, nuts, milk, and vanilla blend well.
• Combine brown sugar and 1/4 cup cocoa. Spoon evenly over top of cake mix. Do no stir. Pour the boiling water carefully over everything. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool in pan for 20 minutes before serving. Serve with whipped cream or vanilla ice cream.

WHISKEY HOT FUDGE PUDDING CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Combine the cake flour, granulated sugar, 1/4 cup of cocoa powder, baking powder, salt and cinnamon into a 1.5- to 2-quart round or oval baking dish. Whisk until combined.
• In a liquid measuring cup, whisk to combine the milk, vegetable oil and vanilla extract. Pour into the baking dish and whisk with the dry ingredients until fully incorporated.
• For the whiskey hot fudge: In a medium bowl, whisk together the light brown sugar, cocoa powder and chocolate chips. Evenly sprinkle the mixture over the cake batter.
• In a heatproof liquid measuring cup, stir to combine the whiskey and boiling water, then slowly pour it over the cocoa mixture. Do not stir.
• Bake until the center is almost set, with a pudding-like texture, 32 to 37 minutes.
• For serving: Let the cake cool for 15 minutes, then dust with cocoa powder and serve with your favorite ice cream.

HOT FUDGE CAKE

Steps:

• In a medium bowl, combine flour, white sugar, 2 tablespoons cocoa, baking powder, and salt. Stir in the milk, oil, and vanilla until smooth. Spread in ungreased 9 inch square baking pan.
• Combine brown sugar and 4 tablespoons cocoa; sprinkle over batter in the pan. Pour hot water over all; do not stir.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm.

HOT FUDGE SUNDAE CAKE

Steps:

• In a heavy saucepan, melt milk chocolate chips and butter over low heat. Cool slightly. Whisk in egg yolks. Add flour just until combined. In a small bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Fold into chocolate mixture until blended. Fold in almonds., Pour into a greased 10-in. pie plate or quiche dish. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack., For sauce, combine sugar, cocoa and cream in a saucepan until smooth. Add semisweet chips and butter. Cook and stir over low heat until chips and butter are melted and mixture is smooth. Remove from the heat; stir in vanilla. , Cut cake into wedges; top with ice cream. Drizzle with warm sauce.

DOUBLE HOT FUDGE PUDDING CAKE

Steps:

• Heat oven to 400°.
• Mix brownie mix (dry), oil, 3 tablespoons water and the egg in 1 1/2-quart casserole; stir with spoon about 50 strokes.
• Mix pudding and pie filling (dry) and 2 cups very hot water; carefully pour over brownie batter.
• Bake uncovered 35 to 40 minutes or until pudding bubbles around edges of casserole. Serve warm with ice cream.

DEEP DARK HOT FUDGE PUDDING CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In a medium bowl, mix together 3/4 cup of the granulated sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Whisk in the milk, melted butter, and vanilla. Beat until smooth.
• Spread this batter mixture into an 8" x 8" baking pan.
• Sprinkle with chocolate chips.
• In another medium bowl, stir together the remaining 1/2 cup granulated sugar, 4 tablespoons cocoa, and brown sugar.
• Sprinkle this mixture over the top of the batter.
• In a small bowl or glass measuring cup, stir together the espresso powder and the hot water.
• Carefully pour the hot water mixture over the top of the cake. Do not stir.
• Bake for 40 minutes, or until the center is no longer jiggly.
• Spoon cake and sauce into bowls and top with immediately with ice cream or whipped cream.

HOT FUDGE CAKE (CROCK POT)

Steps:

• In a large mixing bowl, mix together 1 cup brown sugar, flour, 3 tablespoons cocoa powder, baking powder, and salt.
• Stir in the milk, melted butter and vanilla.
• Place the baking chocolate square pieces on bottom of crock pot.
• Spread the brown sugar/cocoa mixture over the bottom of the crock pot.
• In another bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa powder. Sprinkle over the mixture in the crock pot. Add nuts if using.
• Pour in the boiling water. DO NOT stir mixture.
• Cover crock pot and cook on HIGH 2-3 hours or until toothpick inserted in middle comes out clean.
• Serve hot fudge cake warm with vanilla ice cream.
• Yield is estimated.

HERSHEY'S HOT FUDGE PUDDING CAKE- ORIGINAL RECIPE RECIPE

Steps:

• Heat oven to 350 degrees. Combine 3/4 cup white sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9-inch square baking pan. Spread out evenly. Stir together remaining 1/2 cup white sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Remove from oven. Let stand for 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over the top of cake. Garnish with whipped topping.

MICROWAVE HOT FUDGE SUNDAE CAKE

Steps:

• In an ungreased 2-1/2-qt. microwave-safe dish, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, oil and vanilla until combined. Fold in nuts. Combine brown sugar and remaining cocoa; sprinkle over batter., Pour boiling water over batter (do not stir). Microwave, uncovered, on high for 7-8 minutes or until top of cake springs back when lightly touched. Serve with whipped topping.

MINTY HOT FUDGE SUNDAE CAKE

Steps:

• In a large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and extracts. Stir into dry ingredients just until moistened. Transfer to a 3-qt. slow cooker coated with cooking spray. Sprinkle with candies., Combine the water, coffee granules and remaining brown sugar and cocoa; pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.