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Savannah Chocolate Cake with Hot Fudge Sauce Recipe by Paula Deen

Easy Level
75 MIN 20 Prep + 55 Cook
Servings
$ /Serving
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Easy Level
75 MIN 20 Prep + 55 Cook
20 Servings
$ /Serving

Savannah Chocolate Cake with Hot Fudge Sauce Recipe by Paula Deen

Easy Level
75 MIN 20 Prep + 55 Cook
20 Servings
$ /Serving

Ingredients

  • 2 cups brown sugar
  • 1/2 cup vegetable shortening
  • 1 cup buttermilk
  • 1 1/4 teaspoons vanilla, plus 1 teaspoon for cake
  • 2 1/2 oz unsweetened chocolate, divided
  • 3 eggs
  • 2 cup all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (4 oz) bar German chocolate
  • 8 tablespoons butter
  • 3 cups powdered sugar
  • 1 2/3 cups evaporated milk

Preparation

Preheat oven to 350°. Cream together brown sugar and shortening; add buttermilk and 1 teaspoon vanilla. Add melted 2 oz chocolate, then add eggs one at a time. Sift together flour, baking soda and salt and add to creamed mixture; beat for 2 minutes. Pour into a 13 x 9 x 2-inch greased, floured pan. Bake for 40 to 45 minutes.

 

Hot Fudge Sauce:

 

Melt chocolate and butter in saucepan over very 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. Stir in 1 1/4 teaspoons vanilla; serve warm over Savannah Chocolate Cake (or your favorite sheet cake).

 

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