Boston Fudge Cake with Fudge Sauce
By Paula DeenJUMP TO RECIPE
- 2 cups brown sugar
- 1/2 cup shortening
- 1 cup buttermilk
- 1 teaspoon plus 1 1/4 teaspoons for sauce vanilla
- 2 squares melted, plus 1/2 square for sauce unsweetened chocolate
- 3 eggs
- 2 cups sifted all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bar German chocolate
- 1 stick butter
- 3 cups unsifted powdered sugar
- 1 2/3 cups evaporated milk
Preheat oven to 350 °F.
Grease and flour a sheet pan.
To make the cake, cream together sugar, shortening; add buttermilk and 1 teaspoon vanilla. Add (2 squares) melted chocolate, and eggs, 1 at a time; beat for 2 minutes. Sift together dry ingredients, add to creamed mixture. Beat an additional 2 minutes. Pour into prepared sheet pan. Bake for 35 minutes.
To make the sauce, melt chocolates and butter in saucepan over very low heat. Stir in powdered sugar, alternately 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 teaspoon vanilla; serve warm over cake.