Hot Fudge Pudding Cake
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Hot Fudge Pudding Cake

March 2015

Serving of cake with whipped cream and caramel on top

How to Prepare

Thanksgiving's coming!

To get ready, we made this scrumptious dessert we found on using Cafe Britt Dark Roast.

We think you'll love it and feel good about it, too.


  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup Britt cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup nonfat milk
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/4 cup pecan halves, toasted
  • 3/4 cup brown sugar
  • 1 1/3 cups hot, strong Cafe Britt Dark Roast


  • Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
  • Stir together flour, sugar, cocoa, baking powder and salt in a large bowl.
  • Combine milk, egg, oil and vanilla in a glass measuring cup.
  • Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined.
  • Stir in pecans.
  • Spoon into the prepared pan and spread evenly.
  • Dissolve brown sugar in coffee; spoon over batter.
  • Bake until a toothpick inserted in center comes out clean, about 25 minutes.
  • Let stand for 10 minutes; serve hot or warm.
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