Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

Serve this dense, fudgy pudding cake with vanilla frozen yogurt.

From EatingWell: January/February 1991
Yield: 12 servings
Active Time: 20
Total Time: 60


  1. 1 cup all-purpose flour
  2. 1/3 cup sugar
  3. 1/4 cup unsweetened cocoa powder
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1/2 cup nonfat milk
  7. 1 large egg, lightly beaten
  8. 2 tablespoons canola oil
  9. 1 teaspoon vanilla extract
  10. 1/4 cup pecan halves, toasted (see Tip)
  11. 3/4 cup brown sugar
  12. 1 1/3 cups hot strong coffee


  1. Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
  2. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.
  3. Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

Tips & Notes

  • Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


Nutrition Per Serving: 142 calories; 5 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 24 g carbohydrates; 2 g protein; 1 g fiber; 204 mg sodium; 114 mg potassium.

Nutrition Bonus:

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 other carbohydrate, 1 fat