Best 20 Pudding Fudge 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.

CHOCOLATE PUDDING FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
• Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
• To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

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.

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.

FUDGE PUDDING CAKE

Steps:

• In a bowl, beat sugar, butter and milk. Combine flour, cocoa, baking powder and salt; stir into the sugar mixture. Add walnuts. Pour into a greased 9-in. square baking pan. For topping, combine sugars and cocoa; sprinkle over batter. Pour water over all. Do not stir. Bake at 350° for 30 minutes. Cool for 10 minutes. Spoon some of the fudge sauce over each serving; top with ice cream if desired.

JELLO SHOTS: CHOCOLATE FUDGE RUM CHATA PUDDING

Steps:

• Combine first 3 ingredients in a medium bowl. Beat with a wire whisk or electric blender on low for 1 - 2 minutes. Let stand for 5 minutes to soft-set.
• Gently fold in whipped topping (that has been thawed in the fridge). Once fully incorporated, divide the mixture amongst plastic shot glasses, line them on a tray and place the tray in the freezer until ready to serve (they will not freeze solid because of the alcohol).
• Enjoy! -- "Please Drink Responsibly".

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.

JELLO CHOCOLATE PUDDING FUDGE

Steps:

• Microwave 4 of the chocolate squares, 6 TBSP of the butter and water in large microwaveable bowl on High for 2 minutes or until butter is melted, stir. Add dry pudding mix; stir until well blended.
• Add powered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil lined 8 inch square pan.
• Microwave remaining 4 chocolate squares and 2 TBSP butter in large microwaveable bowl on High 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm.
• Store cut-up fudge between sheets of wax paper in airtight container in refrigerator up to 2 weeks.
• Yields 24 servings, 2 inch squares each.

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.

LOW FAT CHOCOLATE-FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350°F
• Coat a 1 1/2- to 2-quart baking dish with cooking spray.
• Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.
• Whisk egg, milk, oil and vanilla in a glass measuring cup.
• Add to the flour mixture; stir with a rubber spatula until just combined.
• Fold in chocolate chips, if using.
• Scrape the batter into the prepared baking dish.
• Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
• Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.

BROWNIE FUDGE PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180°C).
• Whisk the brown sugar and butter in a bowl.
• Whisk in the egg and vanilla.
• Fold in the flour, cocoa powder, baking soda, and salt.
• Stir in the chocolate chips.
• Divide the batter between 4 ramekins, or any other oven-proof pots you may have lying around in the kitchen.
• Bake for 15 minutes, or until cooked but still fudgey inside.
• Serve with whipped cream.
• Enjoy!

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.

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.

BAKED FUDGE PUDDING

Steps:

• In a large bowl, combine the sugar, flour and cocoa. Add eggs and mix well. Beat in vanilla and butter; stir in pecans. , Pour into a greased 8-in. square baking pan. Place in a larger pan; add 1 in. of hot water to larger pan. , Bake at 300° for 65 minutes or until set. Serve warm or at room temperature. Top with ice cream, whipped cream, pecans and/or chocolate sauce if desired.

FAUX FUDGE -- JELLO PUDDING FUDGE

Steps:

• Combine pudding, butter and milk.
• Bring to a full boil.
• Boil gently for 1 minute; stirring constantly.
• Remove from heat.
• Quickly blend in sugar; add nuts.
• Pour into greased 8x4-inch pan.
• Cool; cut into squares.
• Note: Any flavor of pudding will do.

HOT FUDGE PUDDING

Steps:

• Preheat oven to 350 degrees F. In a bowl, sift flour, sugar, 2 tablespoons cocoa, baking powder and salt together. Add the milk, nuts, vanilla and butter and mix until smooth. Pour into a 9 by 13-inch baking pan. Mix the brown sugar, water and 4 tablespoons cocoa well, and pour over the batter. Bake for about 45 minutes.