Hot Fudge Sundae Cake

9 December 2021

This is so super simple you can let your children do it. No mixer; no blender; no food processor; no boiling.

The cake turns out with almost a brownie texture with a thick sauce on the bottom. Be sure everyone gets a share of the sauce when you serve. It is something you can pull it together in no time at all with little mess since it all goes directly into the baking pan, and have an impressive dessert for unexpected guests.

Once you have mastered the techniques, you can substitute 1 cup mini marshmallows for the nuts; or ½ cup peanut butter and ½ cup of peanuts for the nuts. Another option is substitute 6 ounces of butterscotch chips for the nuts and decrease the brown sugar to ½ cup and ¼ cup cocoa for 2 tablespoons of cocoa.

To make real hot fudge, it takes heavy cream, sugar, chocolate, butter and vanilla. It is a thick sauce that is an accompaniment to ice cream. Chocolate syrup is a combination of unsweetened cocoa powder, corn syrup, water, salt, and vanilla, and is much thinner than hot fudge sauce. This cake is so much easier.

Hot Fudge Sundae Cake

Ingredients:

1 cup all-purpose flour

½ cup granulated sugar

2 tablespoons cocoa

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1 cup chopped nuts (optional)

1 cup packed brown sugar

¼ cup cocoa

1 ¾ cups hot tap water

Directions:

Preheat oven to 350.

  • Mix flour, granulated sugar, 2 tablespoons of cocoa, baking powder and salt in an ungreased 9 X 9 X 2 square pan.
  • Stir in milk, oil and vanilla using a fork until smooth.
  • Sir in nuts (optional). See variations for butterscotch, marshmallow and peanuts.
  • Sprinkle with brown sugar and ¼ cup cocoa. Pour hot water over batter but do not mix again.
  •  

Bake 40 minutes.

Serve in individual bowls while warm and top with ice cream.

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