Hot Fudge Pudding Cake
I made this by stirring everything together in a bowl and pouring into 8 individual ramekins.
I made this by stirring everything together in a bowl and pouring into 8 individual ramekins.
- Carbohydrate 117.71725 g
- Cholesterol 1.1775 mg
- Fat 5.48789 g
- Fiber 1.62399998664856 g
- Protein 5.157665 g
- Saturated Fat 1.81193625 g
- Serving Size 1 1 Serving (187g)
- Sodium 515.243023125 mg
- Sugar 116.093250013351 g
- Trans Fat 0.28968775 g
- Calories 534 calories
Step-by-step
- Heat oven to 350?.
- In a greased 8-inch square baking dish, mix bisquick, 1/2 cup sugar and 3 tablespoons cocoa.
- Stir in milk and vanilla until blended.
- Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar.
- Pour water over top (no need to stir).
- The mixture will be very runny.
- Bake 40 minutes or until top is firm.
- Dust lightly with confectioners' sugar.
- Spoon while hot into dessert bowls; top cake with sauce.
- Serve warm, topped with whipped cream or ice cream.
- Microwave Method:
- Reduce water to 1 cup.
- Prepare as directed in deep 2-quart casserole.
- Microwave uncovered on high 8 to 10 minutes, rotating dish 1/4 turn every 2 minutes, until pick inserted 1 inch into cake layer comes out dry.
- (Moist spots on top will dry as cake stands.)
- Let stand on heatproof countertop 30 minutes.
Water acts as the critical structural agent in this formula, driving a chemical transformation during baking that separates a spongy cake layer from a rich chocolate sauce without requiring any manual layering steps. Pouring liquid directly over the dry cocoa and sugar mixture without stirring feels counterintuitive to anyone trained in standard baking procedures, yet this exact restraint allows the dense sugar-cocoa slurry to sink to the bottom of the 8-inch square baking dish while the leavened batter floats upward on top. Preheat the oven precisely to 350 degrees Fahrenheit, ensuring the thermal environment remains steady so the starch granules in the bisquick gelatinize evenly as the water heats and activates the leavening agents. When dealing with smaller kitchen footprints or equipment limitations, the microwave alternative requires reducing the water volume to 1 cup inside a deep 2-quart casserole dish, cooking on high for 8 to 10 minutes while rotating the vessel every 2 minutes to prevent uneven hot spots from overcooking the edges. Letting the finished dessert rest on a heatproof countertop for 30 minutes allows the internal starches to set sufficiently, transforming what looks like a watery disaster straight out of the oven into a cohesive dessert featuring a firm upper crumb and a viscous bottom sauce. While this dessert is best consumed immediately while warm, any extra portions can be covered and refrigerated for up to two days, though the internal sauce will continue to absorb into the crumb as it chills, yielding a dense, fudgy texture that behaves more like a traditional pudding cake than a molten one.
