Hot Fudge Anyday Cake Recipes

HOT FUDGE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

HOT FUDGE ANYDAY CAKE

Steps:

• Follow directions on the cake box to prepare and bake the cake. Any chocolate boxed cake will do, but I try to make sure I buy chocolate fudge. Add chocolate chips to the top of the cake before putting it in the oven.
• Allow the cake to cool for at least 20 minutes or more. Use the end of a wooden spoon to poke holes in the cake. I make big holes because they are easier to fill, and giant globs of hot fudge make people happier than small globs. After filling all the holes, pour the remaining hot fudge on the cake.
• Follow pudding instructions except use only 1 cup of milk. After whisking the pudding, fold in the cool whip. Fold the cool whip until the topping is one color.
• Chop as many almonds as you'd like to add to the top of the cake. I use the cocoa almonds that do not have salt. The almonds also keep the plastic wrap from sticking to the topping.
• Cover the cake in plastic wrap and put it in the fridge for at least 4 hours. I like to make this cake the night before, so it's served much later than 4 hours. When people tell me their cake wasn't as good as mine, I KNOW this is why! Make it the night before, and you will be amazed :) Try some after 4 hours, and try some the next day, and tell me I'm wrong!?!

HOT FUDGE CAKE

Steps:

• Prepare cake batter according to package directions-- mix the cake mix, water, eggs, and vegetable oil until well blended.
• Pour into a lightly greased 13- x 9-inch pan.
• Stir together sugar and next 3 ingredients; pour over batter (it will sink to bottom of pan).
• Do not stir.
• Bake at 350° for 45 minutes.
• Let stand 10 minutes.
• Serve with vanilla ice cream and chopped pecans.