Hot Fudge Pudding Cake | It DEFINITELY Made Its Own Fudge | Topping Was Chewy In Some Spots

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour yields a lighter texture.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa mix

Carob powder is lower in fat and sugar.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: cool whip

Coconut cream is dairy-free and lighter.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

Preheat the oven to 350°F (175°C).

In a bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, and 3/4 cup of granulated sugar.

In a separate bowl, mix together 1/2 cup of milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract.

Melt 1 oz of chocolate wafers in the microwave in 10-second increments until smooth, then add to the milk mixture.

Combine the milk mixture with the dry ingredients and mix by hand until combined.

Grease a 12-inch cast iron skillet with butter.

Pour the batter into the greased skillet.

In a separate bowl, mix 1 cup of packed brown sugar and 1/4 cup of unsweetened cocoa powder; sprinkle this mixture over the batter.

Boil water or coffee, and pour it directly over the top of the batter without stirring.

Bake in the preheated oven for 45 minutes, until the top is set and edges are bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens