Hot Fudge Pudding Cake

Name: Hot Fudge Pudding Cake
Ingredients: 1/2 gal. vanilla ice cream; 1 c. flour; 3/4 c. sugar; 2 Tbsp. baking cocoa; 2 tsp. baking powder; 1/4 tsp. salt; 1/2 c. milk; 2 Tbsp. oil; 1 tsp. vanilla extract; 1 c. chopped pecans; 1 c. packed brown sugar; 1/4 c. baking cocoa; 1 3/4 c. very hot water

13 ingredients

13 steps

Ingredients

1/2 gal. vanilla ice cream
1 c. flour
3/4 c. sugar
2 Tbsp. baking cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbsp. oil
1 tsp. vanilla extract
1 c. chopped pecans
1 c. packed brown sugar
1/4 c. baking cocoa
1 3/4 c. very hot water

Directions

1

Scoop ice cream into 8 portions on chilled tray.
2

Freeze, uncovered, for 24 hours.
3

Combine flour, sugar, 2 tablespoons cocoa, baking powder and salt in ungreased 9 x 9-inch cake pan. Stir in milk, oil and vanilla with fork until smooth.
4

Stir in pecans.
5

Spread evenly.
6

Sprinkle with brown sugar and remaining 1/4 cup cocoa.
7

Pour hot water over top.
8

Bake at 350° for 40 minutes.
9

Let stand for 15 minutes.
10

Spoon into serving dishes, reserving sauce in pan.
11

Top pudding cake with ice cream portions. Drizzle with reserved sauce.
12

Yield:
13

8 servings.