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So moist. So delicious. And so much more.™

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Hot Fudge Pudding Cake

Duncan Hines Recipe shared by:
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Serve Hot Fudge Pudding Cake with a scoop of vanilla ice cream and whipped topping and it'll taste just like your favorite sundae.

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Classic Devil's Food Cake Mix
  • 2 large eggs
  • 1 cup water
  • 1 cup chopped pecans
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 tbsp. unsweetened cocoa powder
  • 1 cup boiling water
  • whipped topping

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 13"x 9" baking pan.
  2. Combine cake mix, eggs and water in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in pecans. Pour into prepared pan.
  3. Combine granulated sugar, brown sugar and cocoa in small bowl. Sprinkle over batter. Pour boiling water over all. Do not stir.
  4. Bake 45 minutes or until toothpick inserted in center halfway to bottom comes out clean. Serve warm with whipped topping.

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Tips

Happy baker

Happy baker

When baking my cookies, I use two cookie sheets (one on top of the other) . My cookies always come out perfectly. No brown bottoms.


Choosing Cookie Sheets

Choosing Cookie Sheets

For baking cookies, non-stick baking sheets with not too dark a finish are generally a good choice. If you use non-stick baking sheets, watch carefully or your cookies may brown quickly. Shiny aluminum sheets will tend to produce soft-bottomed crusts with more even browning. Dark carbon-steel sheets will absorb heat and create crisp crusts.





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