Hot Fudge Sundae Cake Recipe
Ingredients
| All-purpose flour - 1 cup | ||
| Sugar - 3/4 cup, granulated | ||
| Cocoa | 1/2 Cup (16 tbs), divided | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Brown sugar | 1 Cup (16 tbs), firmly packed | |
| Coffee - 1 3/4 cups, hot brewed | ||
| Whipped cream, chopped pecans, and maraschino cherries to serve | ||
Directions
GETTING READY
1. Preheat oven to 350 degrees.
MAKING
2. In a medium bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt.
3. In a large bowl combine milk, oil and vanilla and stir in flour mixture.
4. Into an ungreased 9-inch square baking pan spread batter and sprinkle with brown sugar and remaining 1/4 cup cocoa.
5. Slowly pour hot coffee over mixture and bake 35 to 40 minutes or until cake begins to crack on top and pull away from sides.
6. On a wire rack cool in pan 15 minutes.
SERVING
7. To serve, spoon cake into serving dishes; top with whipped cream, pecans and cherries.
1. Preheat oven to 350 degrees.
MAKING
2. In a medium bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt.
3. In a large bowl combine milk, oil and vanilla and stir in flour mixture.
4. Into an ungreased 9-inch square baking pan spread batter and sprinkle with brown sugar and remaining 1/4 cup cocoa.
5. Slowly pour hot coffee over mixture and bake 35 to 40 minutes or until cake begins to crack on top and pull away from sides.
6. On a wire rack cool in pan 15 minutes.
SERVING
7. To serve, spoon cake into serving dishes; top with whipped cream, pecans and cherries.
Chef
