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Savannah Chocolate Cake with Hot Fudge Sauce

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20



  • 2 cups brown sugar
  • 1/2 cup vegetable shortening
  • 1 cup buttermilk
  • 1 1/4 teaspoons plus 1 teaspoon for cake vanilla
  • 2 1/2 oz divided unsweetened chocolate
  • 3 eggs
  • 2 cup sifted all purpose flour
  • 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 °F. 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).