Hot Fudge Anyday Cake Recipes

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.

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Combine the cake flour, granulated sugar, 1/4 cup of cocoa powder, baking powder, salt and cinnamon into a 1.5- to 2-quart round or oval baking dish. Whisk until combined.
• In a liquid measuring cup, whisk to combine the milk, vegetable oil and vanilla extract. Pour into the baking dish and whisk with the dry ingredients until fully incorporated.
• For the whiskey hot fudge: In a medium bowl, whisk together the light brown sugar, cocoa powder and chocolate chips. Evenly sprinkle the mixture over the cake batter.
• In a heatproof liquid measuring cup, stir to combine the whiskey and boiling water, then slowly pour it over the cocoa mixture. Do not stir.
• Bake until the center is almost set, with a pudding-like texture, 32 to 37 minutes.
• For serving: Let the cake cool for 15 minutes, then dust with cocoa powder and serve with your favorite ice cream.

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!?!