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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

Removing shortening from the measuring cup

Removing shortening from the measuring cup

Break your eggs and put them in your measuring cup, swirl them around and then put the eggs into another bowl before you measure your shortening into the measuring cup. The shortening will slide right out into your mixing bowl and then you can cream it with the sugar without any problem!


butter for oil in a recipe

butter for oil in a recipe

substitute real butter without salt instead of the oil you will get a richer taste even though you will raise the caloric level up in the sacrifice...allow the butter to soften at room temperature





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