Monday, June 12, 2017

Weekend Round-Up Part Two

Some Things Never Change
Nostalgic Naturals
Cook's Notes: Recently I came across on the Internet a recipe that sounded familiar.  I was sure I had seen this recipe somewhere in my collection of cookbooks. I tracked down my 1974 copy of Betty Crocker's Desserts Cookbook purchased at what I would call a bargain by today's standard $3.95!
Sure enough there on p. 16 was Hot Fudge Sundae Cake.   
I do recall making this cake many times because it was easy and called for ingredients readily available and was a kid friendly dessert. Of course one can never go wrong with a dessert that has lots of gooey chocolaty goodness in it.  Hot Fudge Sundae Cake makes its own hot fudge sauce as it bakes and has a chewy, almost brownie-like layer on the top with thick, hot, rich chocolate sauce on the bottom. No matter how many times a dessert gets renamed it always remains a nostalgic favorite.
My Weekend Splurge 
Hot Fudge Sundae Cake (aka) Hot Fudge Cake or Chocolate Cobbler
My updated version substitutes hot coffee for the water. I used butter instead of oil and added in 1 TB. Kahlua at the end. 
  • 1- 1/4 cups granulated sugar, divided
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder, divided
  • 2 tsp baking powder
  • 1/2 tsp salt, divided
  • 1/2 cup milk
  • 1/3 cup butter, diced into 1 TB. pieces and melted
  • 1- 1/2 tsp vanilla extract
  • 1/2 cup packed light-brown sugar
  • 1- 3/4 cups very hot water or coffee
  • 1 TB. Kahlua
Topping (optional)
  • Sliced strawberries and bananas
  • Vanilla ice cream
  • Whipped Cream 
  • Chopped toasted walnuts
  • Preheat oven to 350 degrees. Lightly spray a 9 by 9-inch (or 11 by 7-inch) baking dish, set aside.
  • In a large mixing bowl whisk together 3/4 cup granulated sugar, flour, 1/4 cup cocoa powder, baking powder and 1/4 tsp salt for 20 seconds. 
  • Pour in milk, melted butter and vanilla and stir with a rubber spatula or wooden spoon until well blended. Spread batter evenly into prepared baking dish.
  • In a mixing bowl whisk together remaining 1/2 cup granulated sugar, brown sugar, remaining 1/4 cup cocoa powder and remaining 1/4 tsp salt. Pour mixture over batter and spread into an even layer. Add Kahlua to hot water or coffee and pour evenly over top, do not stir.
  • Bake in preheated oven 30 minutes until center is nearly set (it should still wiggle slightly). Remove from oven and let stand for 10 minutes before serving. 
  • Serve in bowls topped with strawberries, bananas, ice cream and pecans if desired.
  • Serve warm. 

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