Isiss Sundae Poke Cake W Hot Fudge Sauce Recipes

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:

• Bake the cake according to the package's instructions. Let it cool for 20 minutes, then poke holes all over the top of the cake. Microwave the hot fudge sauce for 30-40 seconds, stir, then pour into all of the holes of the cake. Whisk the pudding mix and milk, then pour that in every hole of the cake as well. Place it in the fridge for an hour to set. Cover with a layer of whipped topping (or softened ice cream), then garnish with sliced strawberries and bananas, and an extra drizzle of fudge sauce.

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.