Savannah Chocolate Cake with Hot Fudge Sauce
By Paula Deen
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Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 20
Ingredients
- 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
Directions
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).
