Tomorrow is a day we celebrate the paradox. Warm and cold. Chocolate and vanilla. Hot and fudge. Okay, that last one doesn’t really work, but we threw it in there anyway. Why? Because tomorrow is National Hot Fudge Sundae Day. Sure, it’s not like you need an excuse to eat a hot fudge sundae, but we’re giving you one anyway. [photo via bettycrocker.com]
In our humble opinion, the hot fudge sundae has been overdone. Right, right, we know that’s not actually possible, but we figured we’d honor this special day with a recipe that’s, well, a little different. Don’t worry; there’s still plenty of hot fudge and plenty of ice cream. We’re not going to deny you the essentials. We’re not animals. No, with this recipe, there’s a bonus. A delicious bonus, we might add. Thanks to Betty Crocker — although we’re old enough to remember that something similar used to be a vintage dessert at Shoney’s — we’re coming to you with a recipe for Hot Fudge Sundae Cake. That’s right. Cake in your hot fudge sundae. Rejoice, world. Rejoice.
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons baking cocoa
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 cup chopped nuts, if desired
- 1 cup packed brown sugar
- ¼ cup baking cocoa
- 1 ¾ cups very hot water
- Ice cream, if desired (of course it’s desired!)
- Heat oven to 350ºF.
- Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
- Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
- Bake about 40 minutes or until top is dry.
- Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.