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The Devils Hot Fudge Cake and Sauce Recipe

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This recipe for The Devils Hot Fudge Cake and Sauce, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Cassidy
Added: Wednesday, November 5, 2008


1 Duncan Hines Devils Food Cake Mix

12 ounces semi-sweet chocolate chips
2 cans Sweetened condensed milk
1 tsp. pure vanilla
1/2 cup strong coffee or coffee cordial (Kahulah)
(I use 1/4 cup of each)
1 cup chopped walnuts or pecans (Optional)
1 stick unsalted butter
1/2 tsp. salt

Vanilla Ice Cream for serving

Bake Cake as directed on box. I usually use the oblong 9 x 13 pan, but you can also do it as a bundt cake if you prefer.

In a double boiler, or very heavy bottom sauce pan,bring the milk,butter and salt to almost a boiling point, stirring constantly.

Remove pan from heat and stir in chocolate chips, nuts and vanilla. When completely combines, and chips are melted, add coffee and kahulah.

Serve immediately.

To serve, cut a piece of cake, the cut the piece of cake horizonally, opening it up in the serving dish.
top with vanilla ice cream and Hot Fudge Sauce.

Personal Notes:
Personal Notes:
This is a very rich dessert - keep cake pieces fairly small. Heat only the fudge you are using, and put the rest in an airtight container in the fridge for up to 2 weeks.




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