Whiskey Hot Fudge Pudding Cake Recipes

HOT FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x9-inch baking pan.
• Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
• Stir in milk and butter until smooth.
• Fold in walnuts until just combined.
• Spread batter evenly in the prepared baking pan.
• Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
• Pour hot water over the batter.
• Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
• Best served warm.

HOT FUDGE PUDDING CAKE II

Steps:

• Heat oven to 350'F.
• In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth.
• Pour batter into 8- or 9-inch square baking pan.
• In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top; do not stir.
• Bake 35 to 40 minutes or until center is almost set.
• Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
• Garnish with whipped topping.

HOT FUDGE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

WHISKEY FUDGE CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set aside.
• In a small bowl, sift together the flour and the baking soda. Set aside. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm.
• Meanwhile with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.)
• Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
• With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.
• Dust the cake with sifted powdered sugar and serve with ice cream or whipped cream.

WHISKEY HOT FUDGE PUDDING CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Combine the cake flour, granulated sugar, 1/4 cup of cocoa powder, baking powder, salt and cinnamon into a 1.5- to 2-quart round or oval baking dish. Whisk until combined.
• In a liquid measuring cup, whisk to combine the milk, vegetable oil and vanilla extract. Pour into the baking dish and whisk with the dry ingredients until fully incorporated.
• For the whiskey hot fudge: In a medium bowl, whisk together the light brown sugar, cocoa powder and chocolate chips. Evenly sprinkle the mixture over the cake batter.
• In a heatproof liquid measuring cup, stir to combine the whiskey and boiling water, then slowly pour it over the cocoa mixture. Do not stir.
• Bake until the center is almost set, with a pudding-like texture, 32 to 37 minutes.
• For serving: Let the cake cool for 15 minutes, then dust with cocoa powder and serve with your favorite ice cream.

HOT FUDGE SWIRL CAKE

Steps:

• Preheat oven to 350*F.
• Grease and flour a 15x10x1" baking pan.
• In a large bowl, combine the cake mix, water, oil, and eggs; beat with an electric mixer on low speed until moistened.
• Beat for 2 minutes on medium speed; stir in the chocolate chips.
• Spread batter evenly into the prepared pan; bake for 18-28 minutes, or until the cake springs back when touched lightly in the center.
• Cool for 5 minutes on a wire rack.
• Gently spoon and spread 1 1/4 cups of the warm fuge sauce evenly over the cake; cool for 1 hour, or until completely cooled.
• Carefully spoon the frosting over the fudge sauce; spread evenly to the edges.
• Spoon the remaining 1/4 cup fudge sauce in tsp.
• over the frosting; swirl slightly to marble.

HERSHEY'S HOT FUDGE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• Stir together 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter, and vanilla; beat until smooth.
• Pour batter into ungreased 9-inch square baking pan.
• Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do NOT stir!
• Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over the top.
• Garnish with whipped topping.

HOT FUDGE PUDDING CAKE

Steps:

• In a large bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Blend in milk, oil and vanilla. Stir in nuts. Pour into a greased square baking pan. Combine brown sugar and remaining cocoa; sprinkle evenly over batter. Pour hot water over top. Do not stir. , Bake at 350° for 45 minutes or until cake tests done. Cool 10 minutes. Cut into squares and invert onto plates. Serve with ice cream or whipped cream. If cake is not served immediately, pieces can also be warmed in the microwave.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
• Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
• Cover; cook on High until set, 2 to 3 hours.