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Savannah Chocolate Cake w/Fudge Sauce




Source of Recipe


Cooking With Paula Deen


List of Ingredients




2 cups brown sugar
1/2 cup vegetable shortening
1 cup buttermilk
1 tsp vanilla extract
2 (1 oz) squares unsweetened chocolate, melted
3 large eggs
2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt

Hot Fudge Sauce:
1 (4oz) bar German chocolate
1/2 oz unsweetened chocolate
1/2 cup butter
2 cups confectioners' sugar
1 2/3 cups evaporated milk
1 1/4 tsp vanilla extract

Recipe



Preheat oven to 350°. Grease and flour a 13x9x2 inch pan. 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 prepared pan. Bake for 40-45 minutes.

For Hot Fudge Sauce: Melt chocolate and butter in a saucepan over very low heat. Stir in confectioners' sugar alternately 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 cake.