Last week we got to enjoy a special treat…a visit from my grandparents!
Little Man wasted no time cozying up with his Great Granddad.
There were plenty of hugs to go around!
Miss Toots shared some peek-a-boo time with Great Grandma.
Plus a few kisses, too.
During their visit, we got to talking about recipes. Of course, my ears perked right up when dessert was mentioned! My Granddad’s mama, who would be the twins’ Great Great Grandmother, was well known for her cooking, and was one of the sweetest ladies you ever met. This recipe was one of hers, and believe me, it may seem simple, but it is guaranteed to change the way you look at ice cream forever!
To make Grandma Opal’s Hot Fudge Pudding Cake, you will need just a few ingredients: a boxed chocolate cake mix (and the ingredients to make it, typically oil and eggs), brown sugar, and cocoa powder. I prefer mine without nuts, but you can add those too if you wish.
First, preheat your oven to 350º and mix up your cake mix according to the package directions. Pour half of your batter (most mixes make a little over 4 cups total) into a lightly greased pan. The original recipe calls for a 9×9 square pan, but I used an 81/2 inch round and it was perfect. Set the rest of your batter aside- you can use it to make a few cupcakes or cake balls later on!
Next, mix one cup of brown sugar with 1/4 cup cocoa.
Spread it on top of the cake batter. Do not stir.
Now, pour 1 3/4 cups hot water on top of the cocoa and sugar mix. It will look and smell a lot like from-scratch hot chocolate. DO NOT STIR!
After you are done sniffing your batter, pop it in the preheated oven for 35-45 minutes. Be careful- if your pan is the least bit shallow this cake has a tendency to run over, so it may be wise to place it on a cookie sheet just in case. The first time I tried it I learned this lesson the hard way, but my second attempt did just fine. Watch your cake carefully- the sides will set but the middle will remain a little gooey. I cooked this one for 40 minutes at 340° (my oven sometimes runs on the hot side) and it was perfect.
This was my cake when it first came out of the oven. Can’t you just smell that chocolatey goodness?
Now, here’s the cool thing about this cake-it looks deceptively solid from the top, but when you cut your first piece, this is what you find underneath…
The extra ingredients magically combine during the baking process to create a heavenly, rich, sinful hot fudge sauce! God bless you, Grandma Opal!
And you cannot, I repeat, CANNOT, enjoy this cake to it’s fullest potential without a scoop (or three) of vanilla ice cream. Here’s a bowl that needs a makeover…
This cake has a crunchy crust, a moist, tender center, and a rich, chocolately sauce, all in one pan. Brilliant.
It’s ice cream’s best friend.
Scroll down for the recipe in its entirety…you’ll want to save this one!
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Grandma Opal’s Hot Fudge Pudding Cake
www. two-daloo.com
- 1/2 boxed chocolate cake mix
- 1 C brown sugar
- 1/4 C cocoa powder
- 1 C chopped nuts (optional)
- 1 3/4 C hot water
Preheat oven to 350º. Prepare cake mix as directed; pour 1/2 batter into a greased 9×9 inch pan. Set aside. Combine brown sugar, cocoa powder, and optional nuts and sprinkle over top of batter. Do not stir. Pour hot water over batter. DO NOT STIR. Bake 35-45 minutes. Serve cake and sauce with vanilla ice cream!
