Magic Fudge Pudding Cake
Mom's recipe. I tell my kids it's magic because the pudding goes from the top to the bottom during baking.
Mom's recipe. I tell my kids it's magic because the pudding goes from the top to the bottom during baking.
- Carbohydrate 78.8484737223734 g
- Cholesterol 31.7299999752059 mg
- Fat 20.774903353934 g
- Fiber 1.92660591630918 g
- Protein 6.10317574133349 g
- Saturated Fat 8.09689233382505 g
- Serving Size 1 1 Serving (153g)
- Sodium 2288.13947522942 mg
- Sugar 76.9218678060642 g
- Trans Fat 1.699387984632 g
- Calories 500 calories
Step-by-step
- Sift together: flour, b. powder, salt, sugar, cocoa
- Stir in milk then add butter, vanilla and nuts. Put into greased 9X12 for thin or smaller for thicker pan.
- Mix together: brown sugar, cocoa
- Sprinkle mixture over batter then cover with hot water.
- Bake at 350 for (well my mom never told me how long :) ) til it's done. Cake will be on top and pudding on bottom.
Swapping regular dairy milk for unsweetened almond milk alters the set of the sauce considerably due to differing fat and protein levels, requiring careful attention to the liquid ratio. Dense desserts utilizing a self-saucing mechanism rely on precise ratios between the batter and the pouring liquid to achieve the characteristic separation during the thermal process. Altering these volumes without adjusting pan dimensions causes the cocoa layer to either submerge completely or fail to penetrate the crumb.
Scaling this formulation up or down requires choosing the correct baking vessel to maintain the 350 degrees Fahrenheit oven performance. Spreading the batter into a smaller, deeper dish results in a thicker crumb and a denser sauce pool at the base, whereas a 9x12-inch pan produces a much thinner layer that bakes faster. Monitor the surface closely, watching for the cake portion to spring back slightly and the edges to bubble actively before removing it from the heat.
Freezing this baked dessert is not recommended because the delicate emulsion of the cocoa-sugar sauce separates upon thawing, yielding a grainy texture. Leftovers keep covered at room temperature for up to two days, or in the refrigerator for up to four days, though the starch structure firms up considerably when chilled.
