Here is yet another delectable dessert from Maggie…
Our family had an early holiday celebration due to the big kids scattering from Wisconsin to Germany for the long winter break. I was looking for a new dessert to try, and was drawn to one of my old Paula Dean cookbooks. I decided to try this chocolate cake recipe- the ingredients were simple, and heck, you drizzle it with hot fudge instead of icing. Hello, Hot Fudge. I love you. Please marry me.
The recipe called for Crisco, but I used butter. (I know- Paula Dean using Crisco instead of butter? Whah??) I don’t keep vegetable shortening in my pantry, so figured the substitution would be fine. It was.
This cake was very pretty, and Daughter #2 Miss Picky Pants has declared she wants this for her birthday cake in June. We’ll see how many times she changes her mind in the next 6 months…
The whole family loved this one, and the hot fudge made enough extra hot fudge to make a couple of nice little gifts at the office. Two-fer!
Savannah Chocolate Cake with Hot Fudge Sauce
What you need:
2 cups brown sugar
½ cup Crisco or butter
1 cup buttermilk
1 tsp vanilla
2 ounces unsweetened chocolate, melted
2 cups flour
1 tsp baking soda
½ tsp salt
Preheat oven to 350 degrees. Cream brown sugar and butter. Add buttermilk and vanilla. Add melted chocolate, then add eggs one at a time, and beat for about two minutes. Sift together dry ingredients, then add to creamed mixture. Beat an additional two minutes. Pour into 13×9 greased and floured pan. ( floured with cocoa) Bake about 40 minutes.
Hot Fudge Sauce
1-4 oz bar german chocolate ( I just used chocolate chips)
½ oz unsweetened chocolate
1 stick butter
3 cups powered sugar
1 can evaporated milk
1 ¼ tsp vanilla
Melt chocolate and butter in a saucepan over low heat. Stir in powdered sugar, alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Remove from heat and stir in vanilla. Serve over warm cake.