Savannah Chocolate Cake with Hot Fudge Sauce
Ingredients:
2 cup brown sugar
1/2 cup Crisco shortening
1 cup buttermilk
1 teaspoon vanilla
2 ounce unsweetened chocolate, melted
3 eggs
2 cup sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Hot Fudge Sauce:
One 4-ounce bar German chocolate
1/2 ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla
Directions
Preheat oven to 350 degrees. Cream together brown sugar and shortening; add buttermilk and vanilla. Add melted 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 vanilla; serve warm over Savannah Chocolate Cake (or your favorite sheet cake).
Yield: Approximately 20 servings
Preparation time: 15 minutes
Cooking time: 55 minutes
Ease of Preparation: Easy
Recipe courtesy Paula Deen
Servings:
Prep Time: 15 min
Cook Time: 55 min
Difficulty: Easy
Show: Paula's Home Cooking/Savannah Country cookbook/Christmas Special Edition 2006 issue
