As summer approaches and the weather gets nicer we have been busy making homemade ice cream on Sunday afternoons. It’s something Clayton and I enjoy doing and well it’s delicious so why wouldn’t we! But to finish off the ice cream Clayton loves one of my family favorite recipes of Hot Fudge Cake! Its a breeze to make and even Clayton himself can make it! Enjoy this Hot Fudge Cake that I believe was originally a Hershey’s recipe.
Hot Fudge Cake
Prep time
Cook time
Total time
Author: Renée Norman-Kenny
Ingredients
- 1¼ cups granulated sugar, divided
- 1 cup all-purpose flour
- ½ cup cocoa, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup butter, melted
- 1½ teaspoons vanilla extract
- ½ cup packed light brown sugar
- 1¼ cups hot water
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine ¾ cup granulated sugar, flour, ¼ cup cocoa, baking powder and salt.
- Stir in milk, butter and vanilla; beat until smooth.
- Spread batter in ungreased 9-inch square baking pan or a 9-inch round cake pan.
- Stir together remaining ½ cup granulated sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter.
- Pour hot water over top; do not stir.
- Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes.
- Serve hot fudge cake in dessert cups and don't forget to spoon the fudge sauce from the bottom of pan over the top. Top with ice cream and ENJOY!
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