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Hot Fudge Pudding Cake - poet in the pantry

Hot Fudge Pudding Cake

adapted from HERSHEY'S Kitchens
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 9


  • 3/4 cup vanilla sugar
  • 1 cup white whole wheat flour
  • 1/4 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon Himalayan pink salt
  • 1/2 cup heavy cream
  • 5 Tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon butterscotch schnapps
  • 1/2 cup vanilla sugar
  • 1/2 cup light brown sugar lightly packed
  • 1/4 cup unsweetened cocoa
  • 1 1/4 cups hot water


  • Preheat oven to 350 degrees Fahrenheit. Take out an 8x8 baking dish and set aside.
  • In a large bowl, whisk together the 3/4 cup vanilla sugar, flour, 1/4 cup cocoa, baking powder, and salt.
  • Stir in the cream, butter, vanilla extract, and butterscotch schnapps until smooth.
  • Pour into baking dish and spread evenly.
  • In a medium bowl, stir together the 1/2 cup vanilla sugar, brown sugar, and 1/4 cup cocoa.
  • Sprinkle evenly over the batter.
  • Pour the hot water over the top--do not stir!
  • Bake for 40-45 minutes or until the center is nearly set.
  • Remove and let stand for 15 minutes before serving.
  • Scoop out cake into bowls and top with sauce in the bottom of the pan. Excellent paired with whipped cream or vanilla ice cream.


I added the butterscotch schnapps in place of some of the vanilla in an attempt to get a butterscotch flavor to it; while this came through in the batter, it was mostly absent in the final product. I reproduced the recipe as I made it, nonetheless, because that's what I made and the end result still tasted good, even if my original intention did not turn out