Yeah, it's more of a student dish here because all the ingredients are cheap and you can cook it in the microwave. It's in the Edmond's Cookbook, which is the cooking bible that every NZ household should have.
We called this hot fudge sundae cake, always a winter dessert served over ice cream. It was great because it was something we kids could make to contribute to the meal.
There are two types of sauce cakes that I used to make when the children were small (they're now grown adults with their own families). One of them was the chocolate one you made. Another is called "Half-Hour Pudding", though I have no idea why - it takes 45-50 minutes to bake. The recipe has been in my family for a few generations, and I have no idea where it originated. Be warned - it contains raisins. So if you don't like raisins... Here is the recipe for any who would like to try it. All measurements are in the old Imperial, even though I'm Canadian and my country is metric. It's a thing. :D The recipe also assumes you know to mix the dry ingredients together in one bowl, cream the butter and sugar together in another, and then mix the two together with milk. Anyway, here goes: Half-Hour Pudding Sauce: 1/4 cup brown sugar 1 cup hot water 1/2 tablespoon butter Melt together and pour over the batter in the pan. Batter: 2 tablespoons butter 1/4 cup brown sugar 1/2 cup milk 1 cup flour 1 teaspoon vanilla 1 cup raisins 1 teaspoon baking powder dash salt Bake at 350 degrees F for 45-50 minutes.
My grandmother used to make that cake quite often. She called it “poor man’s pudding”. She made it caramel flavour with raisins. Pretty much the exact same but no cocoa. Thanks Emmy, now I miss my gramma. ❤
I recognized this right away from my grandmother's recipe box. She called it a "Devil's float" which I think is an amazing name. My mom made this frequently when I was a kid, as well, and we called it hot fudge pudding cake. So many great memories, I may have to make this over the weekend. Thanks Emmy and Stephanie!
I’ve been baking for 55 years, and we call this hot fudge pudding cake - often with walnuts added and instead of cold water, use hot water. Perfect with a scoop of ice cream!
I made one of these and brought it to work for a potluck. Walked into the break room and found a coworker had eaten practically the entire cake by himself, straight from the baking dish. I knew it was good but dang, it was gone before everyone got a chance to try a bit.
In Australia we'd call this a chocolate self-saucing pudding and usually make it in a ceramic dish and just scoop it out and definitely serve with vanilla ice cream! You can also make a butterscotch version.
When I bake a chocolate cake I will use cocoa powder to flour My Pan rather than using flour so that way I don't have this white dust all over my chocolate cake .
"Self-saucing?! Yes, please!" I remember these types of cakes as a child, but we used box mixes - usually lemon flavour or apple cinnamon. What a blast from the past!
Growing up in the 50s and 60s, this Hot Fudge Pudding was a favorite of my Mom’s. It’s in the 1950 Betty Crocker cookbook (page 222). We always had nuts (we used walnuts) in ours, never “flipped” it to serve it, and put a dollop of (real) whipped cream on top. The chocolate sauce does thicken as it sits (yours looked really runny).
Oh I haven't made this in years. Our recipe came from Betty crocker and called hot fudge Sunday cake... Thanks for the nostalgia Edit to add. We always mix in the cake pan itself. No need for extra bowls and stuff.
Same! :D Even though it's falling apart a bit, I still have the old Betty Crocker cookbook from my grandma. This cake/dessert tastes great and is super simple, really yummy with vanilla ice cream too!
@@elenionalagos4001 I found it in my mother's Betty Crocker cookbook (1950 version) and it's called Hot Fudge Pudding. Thanks for mentioning that cookbook, it's the only one my mother used. ❤
Throughout my husband's large family this was known as 'Aunt Max's Chocolate Upside-Down Cake.' First time I had it I was hooked. Her recipe(slightly different than this one) had chopped walnuts, making it even more brownie-like. It also called for boiling water to be poured on top of the batter. You can up the cocoa powder a bit to really please the chocolate lovers in your family. Vanilla ice cream, as was suggested in the video, is a great go- with, as is strawberry. But if you really want to paint the lily go for chocolate or peanut butter. This will become a much-requested dessert.
What a unique recipe! I'd love a vanilla or lemon or cinnamon version. I wonder whether the temperature in the recipe (357 degrees) was a transposition typo.
My family calls this type of cake "Saucy hot-fudge pudding cake." It is a long-standing favourite of ours! It is really good served while warm with ice cream! 🤤
@@sallycormier1383 , I did a search for "Lemon Pudding Cake" and found a few recipes using those search parameters. May try that and find one that you like.
We're sending Emmy cookbooks now? I've gotta find my copy of Patrick McManus's "Whatchagot Stew" cookbook. She'd have a blast flipping through that and trying some of the more unusual recipes.
I used to make this for my kids in the 80s. We called it Chocolate Pudding Cake. We mixed it all by hand in a 8" square pan. Very simple. There was also a lemon version.
"upside down cake" wouldn't that suggest putting it on the plate upside down, so the sauce is on top. (tho I realize that it's rather soupy, but, like you said, maybe cook longer) Thanks for the recipe. I actually have all the ingredients for this. I'll have to give it a try next time I go to dinner at my friend's house. They love chocolate cake. (I'd rather have white or yellow. 😊)
For some reason I want to call this Hot Fudge chocolate cobbler. My mom made this when we were kids and I made it a few times as a teenager. I was thinking I needed her recipe the other day.
This is similar to the chocolate lava cake my mom would make. It was super chocolaty, and had the consistency of a cross between bread pudding and a brownie with a thick, syrupy sauce.
I cannot believe it!! My mom has that original cookbook! That cover is something I remember seeing on the kitchen counter growing up ❤️ Interesting fact: The original printing of that book, has the woman smoking a pipe while she's cooking and when she's in a rocking chair. Looks like they altered it for the reprint. 🥰🍽️
I think if it cooled more ythe sauce would thicken up. You are supposed to flip it over when you serve it. I think I would put some flour in the sauce mix to thicken it up.
Tip for you Emmy...the cover on most vanilla bottles holds 1 teaspoon. My mom taught me this, and if you measure it you'll see for yourself. That way there is no waste, any remaining just dips back into the bottle. Also for imitation vanilla she said always use 2 teaspoons for the best flavor. Always double it. This recipe should make a pudding layer...not an icing. Used to make a cake like this for my dad and my husband. But it was called a pudding cake, and the pudding under it was just like hot homemade pudding. Thicker than your sauce, but oh so yummy.
Betty Crocker 's hot fudge pudding cake recipe, except that one has nuts and a small bit of shortening. Also calls for HOT water, not cold. I love this cake! Next try her lemon pudding cake!
As other of my fellow Australians and even our neighbours over in NZ, we call them self saucing pudding, my mum used to make these often, very delicious and great with vanilla ice-cream, great video Emmy 👍🏼👍🏼🇦🇺🇦🇺🦘🦘Cheers from Melbourne Australia
I think I had that at a potluck once. It is really good. My wife and I have a recipe for you that is specific to a rice cooker. We have a small Black & Decker one, so our recipe is small, but it's very simple. My wife has gastroparesis, and so her diet is extremely limited. It kind of fits with your theme of simple recipes. So, basically it's steamed rice that tastes like fried rice. For a 2:1 rice, we do 1 cup of water, 1/2 cup of rice, 1 T of liquid aminos or soy sauce, 1 T of oyster sauce, 1 t of garlic powder, and 1 T of butter. Let that cook and then rest for 3-5 minutes, then add two eggs and enough water so that you can see it, scramble it up a bit and make sure to get all the stuff off of the bottom, and then cook it again. With ours, we sometimes have to cook it a third time. With her diet, she can't have very many vegetables due to the fiber, but you could easily add a few at the beginning if they're frozen. We love watching your show. Keep up the awesome work....[[|:-)
Is that real? Did you win something? I've been watching Emmy for a few years but I've never seen that before...maybe I don't read comments enough.🤷♀️💜✌🏼
Please, please, please Emmy: the word is “copyrighted” not “copywritten”! That c-with-a-circle symbol is the copyright symbol, not the “copywrite” symbol. The idea of a copyright is about the right to make copies and has nothing to do with writing copy or writing a book -although a copyright can be held by the writer, it need not be. I KNOW that many, many people who make TH-cam videos say “copywritten” instead of “copyrighted,” say it proudly and even smugly as if they’ve just leaned it and are certain it’s correct and therefore they’re less ignorant than usual. They’re still wrong. Here in the USA there’s the U. S. Copyright Office. It’s not the Copywrite or Copywriting Office.
I have grown up on this cake. My mom who is 80 ate it as a kid too. We never turned it upside down however. Just scooped out while warm and a scoop of vanilla. Crunchy top, warm sauce and cold ice cream. A trifecta
Self saucing?! Yes please! My best friend and I were talking about this today. I used to make this for a quick warm dessert. I have also made the lemon version.
@@relax2dream164 I haven't found it yet but, I looked on Google for lemon pudding cake and found two that are a lot like mine. One is from NYT Cooking and the other is from Once Upon a Chef. I think you will be happy with either of these.
You can buy any flavoured cheap cake mix. Make according to directions, in the bowl that you will cook it in. If chocolate, get a cup of boiling water, a couple of teaspoons of cocoa powder and some sugar. Mix an pour it on hot. Dump the lot into a preheated oven and just bake as long as recommended. Or chuck it in a microwave for about 8 minutes, then test. The top will be a bit gooey looking, but will dry while standing. Split it between 4 cups, if you want individual servings and a couple of minutes for each. Or in an oven for about 15. Greetings from Dimboola in Victoria, Australia.
In my family we call this saucy fudge pudding! Its one of my top favourite easy desserts because its quick to throw together, uses only basic baking staples (no fancy/expensive ingredients), but so easy to add other flavours to your preference. You could throw in any kind of chocolate chips, any kind of nuts, marshmallows, coconut, crushed candy canes or peppermints, Orange zest and juice, instant coffee powder, toffee, caramel, mashed banana... the only limit is your own imagination :)
We make something like this called 'hot fudge sundae cake' in my house! It's soo good, we serve it warm on top of icecream 😋. I actually just made it a couple weeks ago for my sil, lol. Her mom's recipe is the one we use 😊.
this recipe was in a kid's cookbook i had called the "magic spoon cookbook", and it was one of the first cake recipes i made by myself. thanks for making this emmy!
This was the first dessert I ever learned to make when I was about 10. We called it chocolate pudding cake, and the topping was a bit thicker, but pretty much like this. You should just scoop blobs out with a large spoon rather than trying to cut it.
I read a lot of these comments and I was surprised at how many people have actually heard of this albeit by different names. I have never ever heard of this cake before. I will have to make it for my family. Looks interesting. Thank you for sharing.
why would ypu call it a hillbilly cake? that sounds so degrading... you aint gonna call it poor white person cakr because its not. its just a chocolate cake
I love this recipe! I love your videos. I wanted to know if you ever heard of or made a Sans Rival cake? It is basically layers of meringue with a rich French buttercream. It is gluten free and is amazing. I have looked up recipes and it seems way beyond my skill set, but you make everything look completely easy, that is why I asked. I have only ever had it once, but it is, in my opinion, without rival as its name suggests.
We call this chocolate cobbler in Mississippi. There is a restaurant called Seafood Junction in Algoma that always has it. It's amazing with soft serve.
I've seen something similar, but with more of a chocolate sauce/syrup. "Self Saucing Chocolate Cake" or "Self Saucing Chocolate Pudding," including some mug cake variants.
Wonder if instead of water you used either straight milk or half milk, half water. If the "sauce" would be richer? Also, when you're "flouring" your pan, bakers call it dredging the pan.
Just a thought but I would guess the 357 was likely a typo. There aren’t many ovens that are accurate enough to be that specific. 375 would be my guess. Sounds like it worked just fine though
Emmy, don't you think the 357° was a typo, and it was actually meant to be 375°? I mean, how odd would it be to give such a specific, uneven number and not round it to the nearest 5 or ten degrees. Especially given that your oven just as probably most ovens won't allow for such a specific temperatur setting. That would also explain why you feel you didn't quite bake it enough and also your layer was a little thicker, because you took a slightly smaller pan.
I found a recipe very similar to this one called Brownie Pudding. It's basically the same but the sauce is much thicker like pudding. it's pretty fantastic.
I have made this cake for years…it was called baked fudge dessert. There was an option for 1/2 chopped walnuts. You can also use leftover coffee instead of water for a mocha treat! Try using boiling water instead of cold…the sauce will be more like a slightly runny pudding texture. Spoon the cake and sauce over ice cream.
I'm also from NZ kids love'self saucing choc pudding. Always used boiling water not cold and if u want a thicker sauce add some cornflour to sugar and cocoa mix .
The 357 degrees has to be a typo. No oven can actually be accurate to 1 degree increments. My old oven always overcooked things until we found out it would run about 45 degrees hot
Mom would make "one egg cakes" which were one layer snack cakes. If the hens were not laying you could make it. Ice with boiled fudge frosting which sets up in a firm layer like a fudge. My husband's Granny made the same thing and I am trying to find the boiled icing recipe.
This seems just like the Sauce'N Cake instant cake mixes. I used to love them as a kid, and they had lemon, caramel, chocolate, and rum and butter. Super easy to make and very tasty.
my step-mom used to make this cake, only if you let it set in the oven and cool the sauce sets up and is more like a pudding under the cake so when you spoon up the cake and sauce from the pan, you lay the cake over on it's top exposing the chocolate sauce, dollop of whip cream and Elysian Desserts are to be had.
Hi Emmy. Very interesting cake. Looks similar to a cake my Mom used to make, but not quite as liquidy. Speaking of liquidy, here's a recipe hunt that may interest you. I've been hunting through my Mom's abundance of hand-written recipes for a dessert I loved as a kid and made as an adult eons ago. It involves apples and the normal apple pie spices wrap in a pie/strudel-like dough swimming, I mean swimming, in liquid in a 9x13 baking dish. I used to think there was no way this was going to work, but once baked... pure delicious heaven. If I can find it, I'll let you know... and if you find it, please make a video, so I can make it "again" too. Thanks 😊
As an Appalachian I have to recommend you try biscuits with chocolate gravy. It's a cooked chocolate pudding poured on biscuits as a simple dessert and a lot of good childhood memories there
Emmy, I just love seeing you happy ❤️. Right before you said it, I thought, to myself, that cake is screaming for some beautiful, vanilla-y, custard-y ice cream or some VERY lightly sweetened whipped cream. Heaven!! Thank you for sharing with us ❤️
I have an idea for possibly a future $2 recipe, when I was young my dad would whip together this meal when he needed something fast and created it originally with whatever we had in the pantry at the time. It’s just spaghetti noodles, tomato paste, and any sort of cream cheese, I prefer Philadelphia. I like to add garlic too but that’s optional. Without the garlic it’s a three ingredient meal, and absolutely delicious. I still enjoy it to this day 😊
This reminds me of chocolate gravy! My southern-born husband raves about biscuits with chocolate gravy...have you ever made chocolate gravy, Emmy? We've watched almost every video you've ever made and I can't remember chocolate gravy, ever...anyway, it would be SO neat to see you do a chocolate gravy episode! (Red-eye gravy is a southern breakfast delicacy as well!)
My Better Homes and Gardens cookbook (red and white checkered cover) 1973 edition has a recipe similar to this called “Brownie Pudding”. I’ve made this dessert off and on for years and it is delicious. The wet ingredients poured over the top do indeed go down to the bottom of the 8x8 pan and make more of a lovely smooth pudding than a loose sauce under the brownie topping. So yummy!
This is like my grandmother's peach cobbler recipe. The dough went in the pan, then you poured the wet can of peaches on top of it. The peach is all synced to the bottom along with the sweetened juice and the dough floats to the top.
I actually cringed when hydrogenated vegetable was added to any recipe, instead of butter. Back in the day it was the way of saving money. I'd love to send you the recipe for my grandmother when I find it and have you try it.
Hey emmy- absolutely love this cake idea!!!!! Definitely a wacky cake!!!! You always make me smile- still long for the day to see you make Campbelled Eggs!!!!
The part I find odd is that it is cold water poured over, as every version I know is boiling water. But I like lemon self-saucing pudding, made with extra lemon.
I am presently waiting to see if my scratch version of this will turn out. essentially i had a gluten free pancake/baking mix that already has a gluten free flour mixture with baking power and baking soda in it, salt as well, then i took swerve brown sugar to keep it keto friendly/diabetic friendly, regular old full fat butter instead of shortening, and vanilla, espresso powder for flavor, touch of cinnamon for flavor, full fat cacao powder. i cut the water and sugar mixture in half and am baking it in a 9inch lined cheesecake pan. time wise it will be touchy but chemistry wise it's essentially the same. the reason i halved the moisture is because gf flour doesn't have the same gluten proteins so it won't bind as well, the touch of corn starch in the pancake recipe should remedy that. the sugar free natural sweeteners also bake like regular sugar so it should caramelize nicely. I cannot see why this would fail. but I will let you know if 40-55mins since mine is much thicker. oh and the cacao powder has more fiber in it, so again should help with forming the cake since it doesn't have sticky gluten proteins.
this is pretty fool proof. so i baked the heck out of mine and even increased the water to 3/4th just to fully coat the top. so after 55 mins of baking it's come out like a sticky ooey gooey brownie. I did not want a real runny bottom, so I intentionally made it this way but if you did 1 full cup and actually put it in the correct size it would still work with a gf pancake mix.
I'd love to try making this cake but play around a bit with the chocolate. I feel like a deeper, richer chocolate would make for an amazing self-saucing cake, similar to Chocolate Fondant but a bit less heavy and ganache-like.
In Australia we call this a self-saucing chocolate pudding. It's delicious served hot with icecream!
That's what I was thinking it needed. Ice cream!
NZ too!
I was immediately sure this had to be a self saucing pud!
Aussie aussie aussie
@@miguelbose9308 you good bro?
We call this Self-saucing Chocolate Sponge Pudding here in NZ. Pudding means dessert. It’s pretty funny to hear it referred to as hillbilly!
Yeah, it's more of a student dish here because all the ingredients are cheap and you can cook it in the microwave.
It's in the Edmond's Cookbook, which is the cooking bible that every NZ household should have.
@@this_is_not_my_real_name Your comment made me think of Winona Ryder's microwave brownies from the movie Reality Bites. Haha.
I love how people all over the world have some kind of version of this. It’s so fun to go through the comments with everyone telling their stories!
We call it self-saucing pudding here in Australia. But in my house we call it volcano pudding
Lol I was just about to comment the same thing!
We called this hot fudge sundae cake, always a winter dessert served over ice cream. It was great because it was something we kids could make to contribute to the meal.
Yes, hot fudge sundae cake. I think it was a Betty Crocker cookbook recipe. I loved it as a kid, and my kids loved it too.
Do not pass up a voice over. Having a voice every human can connect to is. A good thing. Congratulations..🔱
Can we turn this in to a Blondy?.
White chocolate and macadamia nuts. With a triple sec . Orange liquor. ...some canabu.....mint as a garnish.
@@russchamberlain8755 yum!
There are two types of sauce cakes that I used to make when the children were small (they're now grown adults with their own families). One of them was the chocolate one you made. Another is called "Half-Hour Pudding", though I have no idea why - it takes 45-50 minutes to bake. The recipe has been in my family for a few generations, and I have no idea where it originated. Be warned - it contains raisins. So if you don't like raisins... Here is the recipe for any who would like to try it. All measurements are in the old Imperial, even though I'm Canadian and my country is metric. It's a thing. :D The recipe also assumes you know to mix the dry ingredients together in one bowl, cream the butter and sugar together in another, and then mix the two together with milk. Anyway, here goes:
Half-Hour Pudding
Sauce:
1/4 cup brown sugar
1 cup hot water
1/2 tablespoon butter
Melt together and pour over the batter in the pan.
Batter:
2 tablespoons butter
1/4 cup brown sugar
1/2 cup milk
1 cup flour
1 teaspoon vanilla
1 cup raisins
1 teaspoon baking powder
dash salt
Bake at 350 degrees F for 45-50 minutes.
Thank you for this recipe, I appreciate this
Thank you for the recipe! How nice! 😊
Thank you so much for sharing the recipe! Also raisins are good!
thank you!
Oh this sounds SO delicious!! I don't mind raisins. 😊😊
My grandmother used to make that cake quite often. She called it “poor man’s pudding”. She made it caramel flavour with raisins. Pretty much the exact same but no cocoa. Thanks Emmy, now I miss my gramma. ❤
Oh god she put raisins in it?
You can do a date caramel version too, it’s my fave.
@@riverAmazonNZ dates are even worse D:
@@ksoundkaiju9256 I love medjool dates. I eat them every day!
@@riverAmazonNZ tried em once
Hated em, I’d rather have the unshriveled fruit it comes from
Instead of plain water, coffee
I recognized this right away from my grandmother's recipe box. She called it a "Devil's float" which I think is an amazing name. My mom made this frequently when I was a kid, as well, and we called it hot fudge pudding cake. So many great memories, I may have to make this over the weekend. Thanks Emmy and Stephanie!
Now, that's a memorable name for a dessert.
That's a fabulous name! Kidding around kind of fun!😉😈
That is an awesome name 🙂. I now must find something else to call Devil's Float😁
I’ve been baking for 55 years, and we call this hot fudge pudding cake - often with walnuts added and instead of cold water, use hot water. Perfect with a scoop of ice cream!
same thing here in NC
We always used boiling water too.
DEFINITELY, BOILING.
Yep...the recipe used to be on the back of Hershey's cocoa powder.
Same, I use hot water.
Yes, hot fudge pudding cake! I use boiling hot water instead of cold. A true favorite at my house!
I made one of these and brought it to work for a potluck. Walked into the break room and found a coworker had eaten practically the entire cake by himself, straight from the baking dish. I knew it was good but dang, it was gone before everyone got a chance to try a bit.
tht would be me
I wish I could have the impulse to do that.
But then again, there'd be cake retaliation.
That's a bit rude of him
Yeah that’s super rude of him, he could have made sure everyone tried it first at least
"Have you ever eaten four feet of a six foot party sub?" is all i can think of
In Australia we'd call this a chocolate self-saucing pudding and usually make it in a ceramic dish and just scoop it out and definitely serve with vanilla ice cream! You can also make a butterscotch version.
Wow that sounds amazing 🤩
And there is also lemon ones. If I make up a lemon box mix one, I add extra lemon in the form of zest and juice in the boiling water.
Also with butter not shortening, and hot water not cold 😅
When I bake a chocolate cake I will use cocoa powder to flour My Pan rather than using flour so that way I don't have this white dust all over my chocolate cake .
"Self-saucing?! Yes, please!" I remember these types of cakes as a child, but we used box mixes - usually lemon flavour or apple cinnamon. What a blast from the past!
Ohhhhhhhhhh....the Lemon one in the 70's🥰😁 Would love one again. My mom used a boxed mix one but cannot find them any more. Wishwishwish.
Growing up in the 50s and 60s, this Hot Fudge Pudding was a favorite of my Mom’s. It’s in the 1950 Betty Crocker cookbook (page 222). We always had nuts (we used walnuts) in ours, never “flipped” it to serve it, and put a dollop of (real) whipped cream on top. The chocolate sauce does thicken as it sits (yours looked really runny).
Oh I haven't made this in years. Our recipe came from Betty crocker and called hot fudge Sunday cake...
Thanks for the nostalgia
Edit to add. We always mix in the cake pan itself. No need for extra bowls and stuff.
Same! :D
Even though it's falling apart a bit, I still have the old Betty Crocker cookbook from my grandma. This cake/dessert tastes great and is super simple, really yummy with vanilla ice cream too!
Yes! I have that cookbook. I made it when my kids were little.
@@elenionalagos4001 I found it in my mother's Betty Crocker cookbook (1950 version) and it's called Hot Fudge Pudding. Thanks for mentioning that cookbook, it's the only one my mother used. ❤
@@gigidodson My mother has a really old book from back in the 60s and I bought mine in the 90s.
Both have definitely seen better days.
Throughout my husband's large family this was known as 'Aunt Max's Chocolate Upside-Down Cake.' First time I had it I was hooked. Her recipe(slightly different than this one) had chopped walnuts, making it even more brownie-like. It also called for boiling water to be poured on top of the batter. You can up the cocoa powder a bit to really please the chocolate lovers in your family. Vanilla ice cream, as was suggested in the video, is a great go- with, as is strawberry. But if you really want to paint the lily go for chocolate or peanut butter. This will become a much-requested dessert.
Hershey’s has a version of this with brown sugar instead of cane sugar and it creates a fudgey sauce. It’s so good!
Whereeee
I’ve always been told to use brown sugar
What a unique recipe! I'd love a vanilla or lemon or cinnamon version. I wonder whether the temperature in the recipe (357 degrees) was a transposition typo.
You are always such a joy to watch! Your 8”x8” pan is closer than you think ~ 7x9=63, 8x8=64 so just one square inch different, yay! 😉
I was looking to see if someone commented this lol she said "70" and I thought "that doesn't sound right"
Tactfully saying your math is bad.
My family calls this type of cake "Saucy hot-fudge pudding cake." It is a long-standing favourite of ours! It is really good served while warm with ice cream! 🤤
This reminds me of the “lemon delicious” or “lemon self saucing” puddings I grew up eating here in Australia!!🥰
We used to get those in boxes here in Canada, like a cake mix but with the sauce business that happens.
Lemon?! Recipe please!!!❤
@@sallycormier1383 , I did a search for "Lemon Pudding Cake" and found a few recipes using those search parameters. May try that and find one that you like.
Emmy is like an stress reliever for me ❤
Same I’ve been sick the last two weeks (abscess, COVID, and now I ran out of stomach meds) and been binging her content to help relax.
We're sending Emmy cookbooks now? I've gotta find my copy of Patrick McManus's "Whatchagot Stew" cookbook. She'd have a blast flipping through that and trying some of the more unusual recipes.
I used to make this for my kids in the 80s. We called it Chocolate Pudding Cake. We mixed it all by hand in a 8" square pan. Very simple. There was also a lemon version.
Any chance for the ingredient list for the lemon version, please? 👀🍋
Yes please!
I may need that lemon version. 🍋 😏
@@Atykifobia th-cam.com/video/7auyZtkNqdw/w-d-xo.html
@@gelflingfay th-cam.com/video/7auyZtkNqdw/w-d-xo.html
"upside down cake" wouldn't that suggest putting it on the plate upside down, so the sauce is on top. (tho I realize that it's rather soupy, but, like you said, maybe cook longer)
Thanks for the recipe. I actually have all the ingredients for this. I'll have to give it a try next time I go to dinner at my friend's house. They love chocolate cake. (I'd rather have white or yellow. 😊)
For some reason I want to call this Hot Fudge chocolate cobbler. My mom made this when we were kids and I made it a few times as a teenager. I was thinking I needed her recipe the other day.
One of my cookbooks does call this one chocolate cobbler.
This is similar to the chocolate lava cake my mom would make. It was super chocolaty, and had the consistency of a cross between bread pudding and a brownie with a thick, syrupy sauce.
From the thumbnail I thought this video was going to be about brownies but I love that this was about chocolate cake instead! 🍰
I cannot believe it!! My mom has that original cookbook! That cover is something I remember seeing on the kitchen counter growing up ❤️
Interesting fact: The original printing of that book, has the woman smoking a pipe while she's cooking and when she's in a rocking chair. Looks like they altered it for the reprint. 🥰🍽️
I think if it cooled more ythe sauce would thicken up. You are supposed to flip it over when you serve it. I think I would put some flour in the sauce mix to thicken it up.
Tip for you Emmy...the cover on most vanilla bottles holds 1 teaspoon. My mom taught me this, and if you measure it you'll see for yourself. That way there is no waste, any remaining just dips back into the bottle. Also for imitation vanilla she said always use 2 teaspoons for the best flavor. Always double it. This recipe should make a pudding layer...not an icing. Used to make a cake like this for my dad and my husband. But it was called a pudding cake, and the pudding under it was just like hot homemade pudding. Thicker than your sauce, but oh so yummy.
Betty Crocker 's hot fudge pudding cake recipe, except that one has nuts and a small bit of shortening. Also calls for HOT water, not cold. I love this cake! Next try her lemon pudding cake!
We called this brownie pudding, but the recipe I grew up with had a bit thicker sauce
As other of my fellow Australians and even our neighbours over in NZ, we call them self saucing pudding, my mum used to make these often, very delicious and great with vanilla ice-cream, great video Emmy 👍🏼👍🏼🇦🇺🇦🇺🦘🦘Cheers from Melbourne Australia
👋🏼🇦🇺
I think I had that at a potluck once. It is really good. My wife and I have a recipe for you that is specific to a rice cooker. We have a small Black & Decker one, so our recipe is small, but it's very simple. My wife has gastroparesis, and so her diet is extremely limited. It kind of fits with your theme of simple recipes. So, basically it's steamed rice that tastes like fried rice. For a 2:1 rice, we do 1 cup of water, 1/2 cup of rice, 1 T of liquid aminos or soy sauce, 1 T of oyster sauce, 1 t of garlic powder, and 1 T of butter. Let that cook and then rest for 3-5 minutes, then add two eggs and enough water so that you can see it, scramble it up a bit and make sure to get all the stuff off of the bottom, and then cook it again. With ours, we sometimes have to cook it a third time. With her diet, she can't have very many vegetables due to the fiber, but you could easily add a few at the beginning if they're frozen. We love watching your show. Keep up the awesome work....[[|:-)
Sounds delicious, and your wife is definitely a lucky woman with a caring husband like you.
Is that real? Did you win something? I've been watching Emmy for a few years but I've never seen that before...maybe I don't read comments enough.🤷♀️💜✌🏼
Please, please, please Emmy: the word is “copyrighted” not “copywritten”! That c-with-a-circle symbol is the copyright symbol, not the “copywrite” symbol. The idea of a copyright is about the right to make copies and has nothing to do with writing copy or writing a book -although a copyright can be held by the writer, it need not be.
I KNOW that many, many people who make TH-cam videos say “copywritten” instead of “copyrighted,” say it proudly and even smugly as if they’ve just leaned it and are certain it’s correct and therefore they’re less ignorant than usual. They’re still wrong. Here in the USA there’s the U. S. Copyright Office. It’s not the Copywrite or Copywriting Office.
Love that you help to resurrect these recipes 💕 so thankful for that ❣️❣️❣️
I have grown up on this cake. My mom who is 80 ate it as a kid too. We never turned it upside down however. Just scooped out while warm and a scoop of vanilla. Crunchy top, warm sauce and cold ice cream. A trifecta
Been making it for years in South Africa , served hot with ice cream and custard as pudding. We call deserts pudding here!
Self saucing?! Yes please! My best friend and I were talking about this today. I used to make this for a quick warm dessert. I have also made the lemon version.
what the lemon version
Please give us the recipe for the lemon version! I love anything lemon. ❤
@@relax2dream164 I will have to find it. I haven't made it in the last 30 years.
@@relax2dream164 I haven't found it yet but, I looked on Google for lemon pudding cake and found two that are a lot like mine. One is from NYT Cooking and the other is from Once Upon a Chef. I think you will be happy with either of these.
I make a recipe just like this but it is a pudding cake. Which is a cake that makes a self pudding layer under the cake.
My mom had that cookbook and i am pretty sure we had this cake growing up.❤️
You can buy any flavoured cheap cake mix. Make according to directions, in the bowl that you will cook it in. If chocolate, get a cup of boiling water, a couple of teaspoons of cocoa powder and some sugar. Mix an pour it on hot. Dump the lot into a preheated oven and just bake as long as recommended. Or chuck it in a microwave for about 8 minutes, then test. The top will be a bit gooey looking, but will dry while standing. Split it between 4 cups, if you want individual servings and a couple of minutes for each. Or in an oven for about 15. Greetings from Dimboola in Victoria, Australia.
In my family we call this saucy fudge pudding! Its one of my top favourite easy desserts because its quick to throw together, uses only basic baking staples (no fancy/expensive ingredients), but so easy to add other flavours to your preference. You could throw in any kind of chocolate chips, any kind of nuts, marshmallows, coconut, crushed candy canes or peppermints, Orange zest and juice, instant coffee powder, toffee, caramel, mashed banana... the only limit is your own imagination :)
Finally! An emmy upload 🤍
I've made a cake like this for years, hot chocolate cake I think it's called. Easy and yummy!
I have to believe 357 F was a typo of 375 F 🤔
A lot of desserts with techniques like this are called self saucing puddings.
We make something like this called 'hot fudge sundae cake' in my house! It's soo good, we serve it warm on top of icecream 😋. I actually just made it a couple weeks ago for my sil, lol. Her mom's recipe is the one we use 😊.
Great review as always Emmy! Ty for staying consistent all these years! Ur the best!
Thank you!
@@emmymade my pleasure
this recipe was in a kid's cookbook i had called the "magic spoon cookbook", and it was one of the first cake recipes i made by myself. thanks for making this emmy!
Omg, I had that book as well! I loved it so much!
@@user-wm1oo4os7e ahhh i'm so glad someone else remembers it! 🥰
This was the first dessert I ever learned to make when I was about 10. We called it chocolate pudding cake, and the topping was a bit thicker, but pretty much like this. You should just scoop blobs out with a large spoon rather than trying to cut it.
I like the description of "blobs". 😆
I read a lot of these comments and I was surprised at how many people have actually heard of this albeit by different names. I have never ever heard of this cake before. I will have to make it for my family. Looks interesting. Thank you for sharing.
I live in Indiana & I've never heard of it before either...sounds like there are several flavor versions, like lemon!🍋 I'm definitely going to try it.
why would ypu call it a hillbilly cake? that sounds so degrading... you aint gonna call it poor white person cakr because its not. its just a chocolate cake
I love this recipe! I love your videos. I wanted to know if you ever heard of or made a Sans Rival cake? It is basically layers of meringue with a rich French buttercream. It is gluten free and is amazing. I have looked up recipes and it seems way beyond my skill set, but you make everything look completely easy, that is why I asked. I have only ever had it once, but it is, in my opinion, without rival as its name suggests.
We call this chocolate cobbler in Mississippi. There is a restaurant called Seafood Junction in Algoma that always has it. It's amazing with soft serve.
You have to have vanilla ice cream with it while it's still hot, it's a comfort dessert in my house.
Is it me or Emmy seems less enthusiastic in her recent videos?😟 she used to be so happy and energetic in her old videos
Everyone gets burnt out! Let’s hope she’s taking the space she needs for herself in her life outside of TH-cam 💛
I've seen something similar, but with more of a chocolate sauce/syrup. "Self Saucing Chocolate Cake" or "Self Saucing Chocolate Pudding," including some mug cake variants.
I made this all the time in my childhood! It was an absolute favorite recipe. Our recipe came from an ancient Hershey’s cocoa powder label.
Wonder if instead of water you used either straight milk or half milk, half water. If the "sauce" would be richer? Also, when you're "flouring" your pan, bakers call it dredging the pan.
This is like the Chocolate version of Pudding Chomeur which originated in Quebec, but instead of maple syrup it's water, sugar and cocoa powder
Just a thought but I would guess the 357 was likely a typo. There aren’t many ovens that are accurate enough to be that specific. 375 would be my guess. Sounds like it worked just fine though
Emmy, don't you think the 357° was a typo, and it was actually meant to be 375°? I mean, how odd would it be to give such a specific, uneven number and not round it to the nearest 5 or ten degrees. Especially given that your oven just as probably most ovens won't allow for such a specific temperatur setting. That would also explain why you feel you didn't quite bake it enough and also your layer was a little thicker, because you took a slightly smaller pan.
I found a recipe very similar to this one called Brownie Pudding. It's basically the same but the sauce is much thicker like pudding. it's pretty fantastic.
I have made this cake for years…it was called baked fudge dessert. There was an option for 1/2 chopped walnuts. You can also use leftover coffee instead of water for a mocha treat!
Try using boiling water instead of cold…the sauce will be more like a slightly runny pudding texture. Spoon the cake and sauce over ice cream.
It's really interesting about all the regional names for this treat!
My grandma's recipe of this cake bakes at 375 degrees and the mixture at the bottom is thicker. It is almost like a pudding consistency
I'm also from NZ kids love'self saucing choc pudding. Always used boiling water not cold and if u want a thicker sauce add some cornflour to sugar and cocoa mix .
The 357 degrees has to be a typo. No oven can actually be accurate to 1 degree increments. My old oven always overcooked things until we found out it would run about 45 degrees hot
Mom would make "one egg cakes" which were one layer snack cakes. If the hens were not laying you could make it. Ice with boiled fudge frosting which sets up in a firm layer like a fudge. My husband's Granny made the same thing and I am trying to find the boiled icing recipe.
This seems just like the Sauce'N Cake instant cake mixes. I used to love them as a kid, and they had lemon, caramel, chocolate, and rum and butter. Super easy to make and very tasty.
Self-saucing?! Yes, please!
Yep a self saucing cake it is 😍 those are delicious
my step-mom used to make this cake, only if you let it set in the oven and cool the sauce sets up and is more like a pudding under the cake so when you spoon up the cake and sauce from the pan, you lay the cake over on it's top exposing the chocolate sauce, dollop of whip cream and Elysian Desserts are to be had.
Though of course since it is generally a white person it does not matter but 'Hillbilly' is basically a racial slur.
we make this cake all the time but we always called it hot fudge sundae cake. The cocoa and brown sugar make such a good sauce for ice cream.
It's also called Chocolate Brownie Pudding. I always add a bit more cocoa & we eat it with vanilla ice cream or whipped cream 😋
Hi Emmy. Very interesting cake. Looks similar to a cake my Mom used to make, but not quite as liquidy.
Speaking of liquidy, here's a recipe hunt that may interest you. I've been hunting through my Mom's abundance of hand-written recipes for a dessert I loved as a kid and made as an adult eons ago. It involves apples and the normal apple pie spices wrap in a pie/strudel-like dough swimming, I mean swimming, in liquid in a 9x13 baking dish. I used to think there was no way this was going to work, but once baked... pure delicious heaven. If I can find it, I'll let you know... and if you find it, please make a video, so I can make it "again" too. Thanks 😊
I've seen this called "chocolate cobbler." You can substitute strong coffee for the water to cut the sweetness.
As an Appalachian I have to recommend you try biscuits with chocolate gravy. It's a cooked chocolate pudding poured on biscuits as a simple dessert and a lot of good childhood memories there
she actually has a video of her making some! looks amazing 😊 th-cam.com/video/IP_yEnSEq7c/w-d-xo.html
My partner makes this. It's a dupe for the old country buffet hot fudge sundae cake. Best served warm with vanilla ice cream.
Exactly. :)
@@emmymade omg Emmy responded and highlighted my comment. #madeit 😊❤️
I suspect they got the recipe from the UK or something, because 357°F is about 180°C, and self-saucing puddings are well known there 😊
This looks pretty tasty! I bet this could be adapted into an AWESOME chocolate mug cake recipe!
Emmy, I just love seeing you happy ❤️. Right before you said it, I thought, to myself, that cake is screaming for some beautiful, vanilla-y, custard-y ice cream or some VERY lightly sweetened whipped cream. Heaven!! Thank you for sharing with us ❤️
Oh goodness and some slightly tart raspberries 😍 lol
I have an idea for possibly a future $2 recipe, when I was young my dad would whip together this meal when he needed something fast and created it originally with whatever we had in the pantry at the time. It’s just spaghetti noodles, tomato paste, and any sort of cream cheese, I prefer Philadelphia. I like to add garlic too but that’s optional. Without the garlic it’s a three ingredient meal, and absolutely delicious. I still enjoy it to this day 😊
It's also the same sort of concept as a cobbler. You put fruit on top, the pastry bakes, floats over the fruit, and it sauces the bottom.
We call this chocolate self-saucing pudding and have it all the time.
This reminds me of chocolate gravy! My southern-born husband raves about biscuits with chocolate gravy...have you ever made chocolate gravy, Emmy? We've watched almost every video you've ever made and I can't remember chocolate gravy, ever...anyway, it would be SO neat to see you do a chocolate gravy episode! (Red-eye gravy is a southern breakfast delicacy as well!)
Perhaps you have already found it, but she sure has made chocolate gravy! 😁 th-cam.com/video/IP_yEnSEq7c/w-d-xo.html
My Better Homes and Gardens cookbook (red and white checkered cover) 1973 edition has a recipe similar to this called “Brownie Pudding”. I’ve made this dessert off and on for years and it is delicious. The wet ingredients poured over the top do indeed go down to the bottom of the 8x8 pan and make more of a lovely smooth pudding than a loose sauce under the brownie topping. So yummy!
“Self-saucing?! Yes, please!” :P
This looks good & easy too. I may try this for our family get together this weekend. 👍🏾
"Never in my days", she says, while wearing a shirt that reads "these are the days."
As a former hillbilly, I'm super excited to make this! 😂
Once a hillbilly always a hillbilly.
No such thing as a former hillbilly 😂
This is like my grandmother's peach cobbler recipe. The dough went in the pan, then you poured the wet can of peaches on top of it. The peach is all synced to the bottom along with the sweetened juice and the dough floats to the top.
I actually cringed when hydrogenated vegetable was added to any recipe, instead of butter. Back in the day it was the way of saving money. I'd love to send you the recipe for my grandmother when I find it and have you try it.
Hey emmy- absolutely love this cake idea!!!!! Definitely a wacky cake!!!! You always make me smile- still long for the day to see you make Campbelled Eggs!!!!
The part I find odd is that it is cold water poured over, as every version I know is boiling water.
But I like lemon self-saucing pudding, made with extra lemon.
Recipe for the lemon version please? I love anything lemon. ❤
I am presently waiting to see if my scratch version of this will turn out. essentially i had a gluten free pancake/baking mix that already has a gluten free flour mixture with baking power and baking soda in it, salt as well, then i took swerve brown sugar to keep it keto friendly/diabetic friendly, regular old full fat butter instead of shortening, and vanilla, espresso powder for flavor, touch of cinnamon for flavor, full fat cacao powder. i cut the water and sugar mixture in half and am baking it in a 9inch lined cheesecake pan. time wise it will be touchy but chemistry wise it's essentially the same. the reason i halved the moisture is because gf flour doesn't have the same gluten proteins so it won't bind as well, the touch of corn starch in the pancake recipe should remedy that. the sugar free natural sweeteners also bake like regular sugar so it should caramelize nicely. I cannot see why this would fail. but I will let you know if 40-55mins since mine is much thicker. oh and the cacao powder has more fiber in it, so again should help with forming the cake since it doesn't have sticky gluten proteins.
this is pretty fool proof. so i baked the heck out of mine and even increased the water to 3/4th just to fully coat the top. so after 55 mins of baking it's come out like a sticky ooey gooey brownie. I did not want a real runny bottom, so I intentionally made it this way but if you did 1 full cup and actually put it in the correct size it would still work with a gf pancake mix.
I also use a "glug" of vanilla for my recipes!
I'd love to try making this cake but play around a bit with the chocolate. I feel like a deeper, richer chocolate would make for an amazing self-saucing cake, similar to Chocolate Fondant but a bit less heavy and ganache-like.