Savannah Chocolate Cake with Hot Fudge Sauce Recipe by Paula Deen

Level: Easy

Time: 75 MINUTES

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  • 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


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).


Savannah Chocolate Cake with Hot Fudge Sauce


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