Hot Fudge Sundae Cake

Judy Strickland

  • 1 cup flour (plain or self-rising)
  • 3/4 cup sugar (granulated)
  • 2 Tbsp cocoa
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 Tbsp salad oil
  • 1 tsp vanilla
  • 1 cup chopped nuts, if desired
  • 1 cup brown sugar, packed
  • 1/4 cup cocoa
  • 1 3/4 cup hottest tap water
  • Favorite ice cream

Heat oven to 350°. In ungreased square pan, 9x9x2, stir together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving.

9 Service

Be sure and omit baking powder and salt if using self-rising flour.





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