Mexican Hot Fudge Pudding Cake

  • 30 Minutes

A few days ago, I made a saucy Mexican Hot Fudge Pudding Cake (recipe below), put it in an OLD EL PASO Tortilla Bowl and topped the whole thing with ice-cream. It was so easy to fill the bowl, plus, this is the only soft tortilla that stands up on its own!

Submitted by Monica Parlee at Older Mommy Still Yummy


  • 1 cup flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • pinch (or more to taste) chili powder
  • 1¾ cups packed brown sugar, divided
  • ½ cup pure cocoa powder, divided
  • ½ cup milk
  • 2 Tbsp. butter, melted
  • 1¾ cups very hot, brewed coffee


  • Preheat oven to 350 degrees F
  • Grease an 8x8-inch baking pan
  • In a large bowl, whisk together flour, baking powder, ¾ cup of the brown sugar, 3 Tbsp. of the cocoa powder, cinnamon, chili powder, and salt.
  • Stir in milk and butter until smooth.
  • Spread batter evenly in the prepared baking pan.
  • In a small bowl, mix together the remaining brown sugar and cocoa; sprinkle over the batter in pan. Do not stir!
  • Pour hot coffee over batter and sugar/cocoa mixture in the pan. Do not stir!
  • Bake until the center of the cake is almost set, approximately 40 minutes.

Expert Tips

Delicious served with ice-cream and berries in an Old El Paso Tortilla Bowl dishes to wash! Best served warm. Store in fridge and reheat in the microwave.