Hot Fudge Cake

Brynie Greisman Recipe By
  • Cook & Prep: 45 m
  • Serving: 10
  • Contains:

My niece Gitel gave me this recipe so many years ago that some of the words are erased! I like making it when I’m short on time (when are we not?!) and need a dessert that can be made 1-2-3 with minimal mess. It results in a warm, pudding-like cake with a crunchy top and irresistible flavor. Ask the photographer and stylist. They had a field day with it! 

Ingredients (13)

Main ingredients

Garnish

Start Cooking

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Combine flour, sugar, two tablespoons cocoa, baking powder, and salt in a medium-sized bowl.

  3. Add milk, oil, and vanilla and whisk together. Spread evenly on bottom of an ungreased 9-inch square pan (if desired, line with Gefen Easy Baking Parchment Paper). 

  4. Mix brown sugar and the rest of the cocoa and sprinkle over batter. Gently pour hot water over the entire pan. Do not stir!

  5. Bake for 35-40 minutes. Serve warm with whipped cream and/or ice cream, and top with ready-made caramel topping, if desired.

Variation:

Soy milk can easily be substituted for the milk for a non-dairy version of this cake.

Credits

Photography: Daniel Lailah

Food Styling: Amit Farber

EMAIL
Please Log in to ask a question Say Something! Share your thought POST
Please Log in to post a review Say Something! Share your thought POST
0 / 5 stars

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP