Some Things Never Change
Nostalgic NaturalsCook'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
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
- 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.