"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Fudge Sundae Cake Recipe

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This recipe for Hot Fudge Sundae Cake, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kassian
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. all purpose flour
1/2 c. white sugar
2 TBSP baking cocoa
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 TBSP oil
1 tsp vanilla
1/2 c chopped nuts
3/4 c packed brown sugar
1/4 baking cocoa
1-1/2 c hot water

Directions:
Directions:
Spray the inside of a 2 to 3-1/2 qt slow cooker with cooking spray.

Mix flour, white sugar, 2 tbsp cocoa, baking powder and salt in a medium bowl. Stir in milk, oil, and vanilla until smooth. Stir in nuts. Spread batter evenly in bottom of cooker.

Mix brown sugar and 1/4 c cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.

Cover and cook on HIGH for 2 to 2 1/2 hrs, or until toothpick inserted in center comes out clean.

Turn off cooker. Let cake stand uncovered for 30 to 40 minutes to cool slightly before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Spoon warm cake into dessert dishes and spoon sauce over cake. For a special treat, top with your favorite ice cream and a maraschino cherry!

 

 

 

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