Easy Fudgey Pudding Cake
Submitted by barb-1932
Fudgy chocolate pudding cake that bakes its own gooey sauce underneath. Made with baking mix, cocoa, condensed milk, and chocolate syrup. Serve warm with ice cream or whipped cream.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
75 minThis is the cake that makes its own pudding while it bakes. You layer a chocolate batter in the pan, pour a liquid mixture of condensed milk and chocolate syrup on top (without stirring!), and the oven works its magic.
What comes out is a fudgy cake on top with a thick, gooey chocolate pudding hiding underneath. You scoop it into bowls and spoon that warm sauce from the bottom of the pan right over each serving.
It’s messy, it’s rich, and it’s exactly the kind of dessert you want on a cold night with a scoop of vanilla ice cream melting on top.
Pro Tips
- Do NOT stir after pouring the liquid layer on top. This is the whole secret. The two layers need to stay separate so the pudding forms on the bottom during baking.
- Use hot water, not warm. The hot water helps create steam that separates the cake and pudding layers as they bake.
- Serve it warm. This isn’t a cake you slice. Spoon it into bowls while it’s still hot for the best texture and flavor.
Variations
- Peanut butter pudding cake: Stir 3 tablespoons of peanut butter into the batter for a chocolate-peanut butter combo.
- Mexican chocolate: Add a teaspoon of cinnamon and a pinch of cayenne to the cocoa mixture for a spiced, warming twist.
Ingredients
Directions
Heat the oven to 375℉ (190℃).
Grease an 8-inch square baking pan.
In a medium bowl, combine the baking mix and cocoa; stir in 1 cup of the sweetened condensed milk, ½ cup of the syrup and the vanilla until blended.
Spoon evenly into the prepared pan.
In a small bowl, combine the remaining condensed milk, remaining syrup and the hot water.
Pour the liquid mixture carefully over the top of the mixture in the pan; DO NOT STIR.
Bake for 25 to 30 minutes or until the center is set and the cake starts to pull away from the sides of the pan.
Let stand for about 15 minutes.
Spoon into dessert dishes, spooning the pudding from the bottom of the pan over the top.
Serve warm garnished with whipped topping or ice cream, if desired.
Refrigerate any leftovers.
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