Hot Fudge Sundae Cake


Growing up my mom made a home made meal every night and we almost always had a yummy home-baked dessert! This was a family favorite and she made it quite often.  The funny thing is she made it so often that she no longer needed the written recipe.  Well years have passed and we just moved on to other favorites and this was kind of forgotten like so many other childhood treats and memories.  Mom was here visiting me for Father’s Day a few weeks ago and we were going through my grandmother’s recipe books and lo and behold this popped up!!!!  The original recipe cut out from a magazine in 1974!!!!

Well I just had to make this again!! My Step-Son, Steven will just love this, I told myself and you know what? I was so right!!!

Here is the recipe exactly as printed!

1 cup Gold Medal Flour

3/4 cup granulated sugar

2 tbs cocoa powder

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 tbs salad oil

1 tsp vanilla

1 cup chopped nuts, if desired

1 cup brown sugar (packed)

1/4 cup cocoa powder

1 3/4 cup hottest tap water

Favorite Ice Cream

Heat oven to 350.  In an ungreased square pan, 9 x 9 x2 inches, stir together flour, granulated sugar, 2 tbs cocoa, the baking powder and salt.  Mix in milk, oil and vanilla with fork until smooth.  Stir in nuts. Spread evenly in pan.  Sprinkle with brown sugar and 1/4 cup cocoa.  Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes; spoon into dessert dished or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving.  9 servings.

So that is how it is written. I did a few different steps. I did not mix in the pan, but used a mixing bowl.

The batter will become thick, very thick, but no worries.  This is what makes the cake so fudgey and gooey!  After you mix and spread the batter in the cake pan sprinkle the brown sugar and cocoa on top.

Pour the hot water over the whole cake. It will look like muddy water sitting on top. Bake in the oven for 40 min. When the cake comes out it will look like it is heaving. That is all the good gooey fudge underneath boiling.

Let the cake stand for 15-20 minutes to cool then serve with ice cream.  I used Breyer’s natural vanilla bean



About the plaid and paisley kitchen

I am just like you, a modern woman juggling life, family, work, and always struggling to find time to work on my hobbies. As the wife of a very picky eater with very definitive likes and dislikes, (Mostly misconceptions of what something may taste like.) I can honestly say that every recipe on here is “Stevie Approved!” I am the Great-Granddaughter of German immigrants and I learned to cook in my mother’s and grandmother’s kitchens. As I grew and gained experience in my own kitchen I took the lessons I learned and branched out and started new traditions mixed with Old World styling. I was raised by a very artistic and talented mother, and if I inherited just a tad of her abilities then I consider myself very lucky. In primary and secondary schooling I was always heavily involved in art and drama. I still have a great passion for the theater. I think that a household should have a healthy dose of dramatic flair. I feel that food should be prepared with quality and fresh ingredients, and that meals should be served with love. I believe a home should be comfortable and beautiful at the same time, and that an organized home is a happy home!

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