Fudge Sundae Cake Recipes

Steps:

• In a large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and extracts. Stir into dry ingredients just until moistened. Transfer to a 3-qt. slow cooker coated with cooking spray. Sprinkle with candies., Combine the water, coffee granules and remaining brown sugar and cocoa; pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.

Steps:

• Cut 20x18-inch sheet of heavy-duty foil. Cut frozen cake horizontally into 4 thin slices; place bottom layer lengthwise on foil.
• Spread 1/4 cup of the ice cream topping over bottom layer. Spoon 1/3 of the ice cream over topping; smooth top. Repeat layers twice and top with remaining cake slice, pressing cake firmly.
• Wrap tightly in foil; freeze until firm, about 4 hours. To serve, cut into slices.

Steps:

• Heat oven to 350°F.
• 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.

Steps:

• Preheat oven to 350°.
• In a small bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and mix well.
• Add milk, butter and vanilla and mix.
• Spoon evenly into six ungreased 10 oz custard cups.
• Place cups on a 15x10 baking sheet.
• In a small bowl, combine brown sugar and 1/4 cup cocoa.
• Spoon 2 to 3 tablespoons of this mixture evenly over batter in each cup.
• Pour 1/4 cup hot water evenly over top in each cup.
• Bake at 350° for 20 to 25 minutes or until center is set and firm.
• Serve warm with a scoop of vanilla ice cream.

Steps:

• Mix flour, granulated sugar, 2 teaspoons cocoa, the baking powder and salt in 24-ounce microwavable casserole. Stir in milk, oil and vanilla until smooth. Stir in 2 tablespoons nuts. Sprinkle with brown sugar and 1 tablespoon cocoa.
• Place water in 1-cup microwavable measure. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until boiling. Pour over batter.
• Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, rotating casserole 1/4 turn after 1 minute, until cake is set but still glossy. Serve warm topped with ice cream. Garnish with sliced bananas, additional nuts and cherries.

Steps:

• Spray inside of 2- 3 1/2 quart crock with cooking spray.
• Mix flour, sugar, 2 TBS cocoa, baking powder and salt in medium bowl.
• Stir in milk, oil and vanilla until smooth.
• Stir in nuts.
• Spread batter evenly in slow cooker.
• Mix brown sugar and 1/4 cup cocoa in small bowl.
• Stir in hot water until smooth.
• Pour evenly over batter in crock.
• Cover and cook on high 2- 2 1/2 hours or until toothpick inserted in center comes out clean.
• Turn off crock.
• Let cake stand uncovered 30- 40 minutes to cool slightly before serving.
• Spoon warm cake into dessert dishes.
• Spoon sauce over top.
• 6 servings.

Steps:

• Heat oven to 350.
• Mix flour,granulted sugar,2 tbsp cocoa baking powder and salt in ungreased square pan,9x9x2.
• Mix in milk,oil and vanilla with fork until smooth.
• Stir in nuts.
• Spread in pan.
• Sprinkle brown sugar and1/4 cup cocoa over batter.
• Pour water evenly over batter.
• Bake about 40 minutes or until top is dry.
• Cool 10 minutes.
• Spoon into dessert dishes and top with ice cream.