Hot Fudge Pudding Cake

Photo by Aubrey F.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

9

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

9

servings

Ingredients

  • Ingredients

  • 1 cup all-purpose flour

  • 1 cup sugar, divided

  • 3 tablespoons plus 1/4 cup HERSHEY®’S Cocoa, divided

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup fat-free milk

  • 1/3 cup prune baby food

  • 1-1/2 teaspoons vanilla extract

  • 1/4 cup plus 2 tablespoons packed brown sugar

  • 1-1/4 cups boiling water

Directions

Directions In a large bowl, combine the flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, baby food and vanilla. Stir into dry ingredients just until moistened. Spread into an 8-in. square baking dish coated with cooking spray. Combine brown sugar with remaining sugar and cocoa; sprinkle over the batter. Carefully pour water over the top (do not stir). Bake, uncovered, at 350° for 28-32 minutes or until top is set and edges pull away from sides of dish. Serve warm.

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