Maggie Monday: Savannah Chocolate Cake with Hot Fudge Sauce

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!

photo copy - Featured Size

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

3 eggs

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.


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Categories: Baking3, Chocolate, Dessert, Guest-Maggie, kosher, Vegetarian

Author:The Ranting Chef

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7 Comments on “Maggie Monday: Savannah Chocolate Cake with Hot Fudge Sauce”

  1. February 17, 2014 at 11:06 am #

    I love your food post. Keep them coming!


  2. February 17, 2014 at 12:13 pm #

    That looks delicious! So rich and creamy!


  3. February 17, 2014 at 1:02 pm #

    That looks soooo good!!!!


  4. February 17, 2014 at 8:25 pm #

    Sounds yummy


  5. Courtney O'Brien
    February 18, 2014 at 5:50 pm #

    This looks soo good!


  6. February 20, 2014 at 12:48 pm #

    Looks wonderful!!


  7. February 23, 2014 at 1:40 pm #

    You could not have done a better dessert to capture everyone’s eyes and tummies, too! Mine is saying, “Give me chocolate!” (In Cookie Monster’s voice, of “me want cookies!”) Robin


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