OLD-FASHIONED HOT FUDGE SUNDAE CAKE (aka, Chocolate Cobbler, Hot Fudge Pudding Cake)
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The cake is mixed and baked all in one pan using ingredients you likely have on hand in your kitchen.
This isn’t the prettiest cake, but it’s darn good.
The top of the cake has a brownie-like, chewy texture. Once you dig in, the bottom is oozing with a thick warm fugdy, pudding-like sauce.
This is wonderful served over ice cream – hence the name, Hot Fudge Sundae Cake.
HOW TO MAKE HOT FUDGE SUNDAE CAKE
To make, you mix everything in a baking dish following these simple steps:
First, mix the first set of dry ingredients well using a fork (flour, sugar, unsweetened cocoa, baking powder and salt), then add milk, vanilla and oil – mix until smooth and spread batter evenly in pan.
Next, sprinkle the top of the cake batter with brown sugar and additional unsweetened cocoa.
Last, pour very hot water over top (do NOT mix) and bake on middle rack of oven at 350 degrees (pre-heated) for about 40 minutes. That’s it!
Old-Fashioned Hot Fudge Sundae Cake
- 1 cup all-purpose flour
- 3/4 cup sugar (granulated sugar)
- 2 Tablespoons baking cocoa (unsweetened)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
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- 1/2 cup whole milk
- 2 Tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup chopped nuts (pecans or walnuts), optional
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- 1 cup light brown sugar (packed)
- 1/4 cup baking cocoa (unsweetened)
- 1 3/4 cups very hot water
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- Ice Cream
Directions
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can this recipe be made ahead and reheated in the micro for serving
So glad I came across your recipe. It reminded me of my childhood when my mother used to make this cake. It was my favorite. She got it from her 1950’s Betty Crocker Cookbook. We used to call it Hot Fudge Cake, I’m not sure of the name in her cookbook. I have a 1974 BC Cookbook and it is called Hot Fudge Pudding Cake. I also have a 2005 BC Cookbook and it is called Hot Fudge Sundae Cake. In both books, the ingredients and directions are exactly the same as your recipe, with the exception of the 1974 book says, “2 T. melted shortening”, instead of oil. (A common ingredient in older books.) Some things are just too good to change! Thanks for the recipe!
Can I make this in a bigger pan? I don’t have a 9″×9″ pan. 🙁
This sounds really good, but I’m wondering if it’s possible to make it in mug style? I love your crazy mug cake recipes because I’m often the only one who wants desert. Although I love to bake/cook, I’ve always been one who needs a recipe!
This brings back many good memories – I have to give your recipe a try. How many does this serve? Can you make it in a 9×13 – maybe doubling the reicpe??
Can this be transported? I am wanting to make this and take it on a trip.
I made this for my husband when we were first married and I didn’t have a square pan so I used a round one. He walked in and looked at it and asked, “What is this cow pie?” For the next 40 years cow pie was one of his favorite desserts and that is what he always called it.
Cow Pie?! LOL! That’s too funny!
I always use 2 cups of hot water for the sauce, cuts the ‘chocolatey bite’ of the sauce. Also, do not overcook this cake! Then the sauce turns into a pudding-like texture instead of a sauce. It still tastes ok, but not the same effect.
What can you substitute for flour to make it gluten free?
Hi! YES! Im gluten free for years and I sub King Arthur GF Baking Mix for the flour and follow the directions. So easy and really delicious!
I made this cake for my family when they still was at home. We all loved it but we called it pudding cake. Glad to see it is still around.
Very good, I followed the instructions and it came out perfectly my partner who is not a chocoholic said it was too chocolaty, and I just laughed!
What do i do if i only have self rising flour and not ap?
Leave out the baking powder
We call this a snow cake! My Nana made it for her kids and my mom made it for my sister and I and now I make it for my kids when it snows or they have a snow day! Because most of the time you have these ingredients on hand even if your snowed in;) the only difference is my Nana recipe the topping is 1/2 sugar and 1/2 cup of brown sugar and 1/4 cup of cocoa but it is so gooey and rich and delish on cold winter days !
My Nana made this for my mom and my mom made it for my sister and I when it snowed or we had a snow day and we call it a snow cake since most everybody has these ingredients even if you're snowed in! Only difference is the topping had 1/2 cup brown sugar and 1/2 cup regular sugar and then 1/4 cup of cocoa but it is so delish and rich and gooey perfect for for a cold day!
Hi, since it's old fashioned, do i scoop the flour or spoon the flour into the measuring cup?
Hahaha Old fashioned doesn't mean to make it complicated. Don't overthink it. Just – do it!
Can think be made with a box cake mix? If so how.
Why? It is soooo easy to make! I have been making it for over 40 yrs & the kids used to help. Most ingredients are in pantry anyhow.
Reminds me of best desert at Country Buffet…yum! Thanks for sharing!😄
I've had this in my recipe box for years and have made it many times. Yummy!!
Definitely going to make. Thanks for sharing.
Can't wait to try this. It sounds like a dessert we get at APPLEBEE'S. Probably cheaper too.
Absolutely mouth-watering! My mom made a similar dish when I was growing up…she called it Tish de Lish. I love your name for it better. =) Your photos are awesome…great post! Thanks so much for not keeping this deliciousness to yourself. =)