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Savannah Chocolate Cake with Hot Fudge S




Source of Recipe


Copykat


Recipe Introduction


The Lady & Sons Savannah Country Cookbook by Paula H. Deen


List of Ingredients




Serves Approximately 20

2 cups brown sugar
1/2 cup Crisco shortening
1 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Cream together brown sugar and shortening; add buttermilk and vanilla. Add melted chocolate, then add eggs one at a time; beat for 2 minutes. Sift together flour, baking soda, and salt and add to creamed mixture. Beat an additional 2 minutes. Pour into a 13x9x2-inch greased, floured pan. Bake for 40 to 45 minutes.

Hot Fudge Sauce:

One 4-ounce bar German chocolate
1/2 ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 1/2 cups evaporated milk
1 1/4 teaspoons vanilla

Melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar; alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla; serve warm over Savannah Chocolate Cake (or your favorite sheet cake).

Recipe