Savannah Chocolate Cake With Hot Fudge Sauce

Recipe Ingredients

		Chocolate Cake
2 cups	320g / 11oz	Brown sugar
1/2 cup	99g / 3.5oz	Vegetable shortening
1 cup	237ml	Buttermilk
1 teaspoon	5ml	Vanilla
2 oz	56g	Unsweetened chocolate - melted
3		Eggs
2 cups	125g / 4.4oz	Sifted all-purpose flour
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
		Hot Fudge Sauce
1		Bar German chocolate - (4 oz)
1/2 oz	14g	Unsweetened chocolate
8 tablespoons	120ml	Butter - (1 stick)
3 cups	594g / 20oz	Powdered sugar
1 2/3 cups	394ml	Evaporated milk
1 1/4 teaspoons	6.3ml	Vanilla

Recipe Instructions

Preheat oven to 350 degrees.

To make the cake, cream the brown sugar with the shortening in an electric mixer. Add the buttermilk and vanilla then the melted chocolate. With the mixer running, add eggs, 1 at a time. Sift the flour with the baking soda, and salt. Add the dry ingredients to the sugar mixture and beat for 2 minutes.

Grease and flour a 13- by 9 by 2-inch rectangular cake pan. Pour the batter into the prepared cake pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes. Allow the cake to cool for 10 minutes then turn it out onto a rack to finish cooling.

To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla. Serve slices of cake topped with warm fudge sauce.

This recipe yields approximately 20 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B22) - from the TV FOOD NETWORK

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