Serves: 9
Total Calories: 302
1. Heat oven to 350°.
2. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9 x 9 x 2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
3. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
4. Bake 40 minutes or until top is dry.
5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each
serving.
1 SERVING: Calories 400 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 30mg Sodium 240mg Carbohydrates 71g (Dietary Fiber 1g) Protein 5g.
Hot Fudge
Sundae Cake
A favorite Betty Crocker recipe has always been this hot, fudgy dessert. In fact, it has been in every basic Betty Crocker cookbook since the first one was published in 1950, although then it was called Hot Fudge Pudding. The current name better reflects the fact that two different layers form during the baking process. Even before it was published in the cookbooks, the recipe was recommended to homemakers who were concerned about food rationing and shortages during World War II. This cake requires no eggs or butter-two items that were in short supply during the war. Even today, those who are watching their cholesterol intake will find this dessert appealing. It is also one of the few recipes that lends itself very well to cooking in the microwave. What an all-purpose recipe!
This Hot Fudge Sundae Cake recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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