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Hot Fudge Pudding Cake

From

February/March 2007

Hot Fudge Pudding Cake

Most hot fudge pudding cakes end up looking rich and fudgy but have very little chocolate flavor. For a Hot Fudge Pudding Cake recipe that tasted as good as it looked, we folded semisweet chocolate chips into the batter, which added another layer of chocolate flavor and ensured plenty of gooey pockets in the baked cake. Vegetable oil, which most recipes call for, was flavorless, and we found substituting melted butter improved our Hot Fudge Pudding Cake’s flavor. Using Dutch-processed cocoa, which is less acidic than natural cocoa powder, produced a richer chocolate taste.

Serves 6 to 8

Do not overbake this cake or the pudding sauce will burn in the pan and the cake will be dry, not fudgy. Store leftovers, covered with plastic, in the refrigerator. Reheat individual servings in a microwave on high power until hot (about 1 minute).

Ingredients

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