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 of Paula Deen