Hot Fudge Sundae Cake Recipe - Allrecipes.com
Hot Fudge Sundae Cake Recipe

Hot Fudge Sundae Cake

Recipe by  

"No messy clean-up with this one. Just mix and bake in the same pan. Serve with any flavor ice cream."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch square pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In ungreased 9 x 9 inch square pan stir together flour, sugar, 2 Tablespoons cocoa, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts.
  3. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes.
  4. Let stand 15 minutes; cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2008

This one is a keeper in our house. It's so easy to make, I mixed it all in one pan as the recipe suggests. This is a must have to wow unexpected dinner guests. I didn't find it too sweet at all. The ice cream melded with the ooey gooey richness perfectly. Admittedly I let it sit about five-ten mins longer than the recipe said after it came out of the oven, but the amount of "fudge sauce" on the bottom was just right. Thanks for this easy recipe to address those urgent chocolate cravings.

 
Most Helpful Critical Review
Jul 08, 2008

I followed the recipe EXACTLY! The recipe states "No messy clean-up with this one. Just mix and bake in the same pan." This was NOT the case for me. After combining the flour & cocoa mixture with milk in the pan it was extremely thick and did not spread well in the pan. Added remainder of ingredients including hot water. Recipe does *not* state to stir. Chocolate mixture does not look cohesive in the pan. Carefully placed in oven for 35 minutes. After 10 minutes of baking filling overflowed out of the pan. (Yes, it smelled bad). Decided to continue to bake until done. There was *no* sauce to drizzle when I cut pieces.

 

39 Ratings

Jan 24, 2012

I have made this recipe for years - since I was in grade school! It is a favorite of my family. To the reviewer who felt it was really messy-you mix the cake then sprinkle the brown sugar/cocoa mixture on top and pour the hot water over and DO NOT STIR! If it looks like it will overflow-just put a pan or a piece of foil underneath. It is absolutely delicious with sweetened whipping cream or ice cream!

 
Aug 29, 2002

I used soy milk and almonds with good results. However, I was surprised by how much fudge sauce there was at the bottom! The cake itself was pretty good, chocolate-y and without being too sweet, but with the fudge sauce on top of it? It became overpoweringly sweet for my tastes. Ice-cream or sorbet on top of that? No way! I can see where kids would like it, but I don't think I'd make it again for adults without cutting back on the sugar. If you like super sweet cakes, you will like this one as is, but if your tastes run to the less sweet and more "tea bread" style, you aren't going to like it.

 
Jan 12, 2009

This is a VERY good cake! I just baked it according to the recipe and it turned out perfectly. You might want to add a pinch of cinnamon for a little extra zip. It was easy enough to make with my 5 year old daughter and my family GOBBLED it right up almost immediately out of the oven! I recommend.

 
Oct 28, 2010

Very good! My family recipe differs a bit. With only 3/4 cup flour, 1/3 cup of brown sugar, 1 and 1/4 cup of hot water, and adding 1/4 cup of semisweet or dark chocolate chips to the topping!

 
Aug 30, 2005

Delicious!! I followed the recipe as is except I used an 8 inch square pan. Served warm with vanilla icecream. Thank you!

 
Jul 15, 2003

Easy and simple recipe to put together and execute. I didn't give it five stars because the cake had a bit of a baking powder after taste. Defintitely serve with vanilla ice cream or whipped cream to cut the seetness.

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 158 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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