Hot Fudge Sauce, Chocolate Cake and Ice Cream

If you love chocolate, you will love this recipe! This recipe is better than the old Shoney’s Hot Fudge Cake, if you can remember that! This has got to be one of the Top Food Pleasures EVER! Ok, if you love chocolate, you are going to love me for this post!! This is one of the most magnificent, hot fudge sauce recipes you will ever taste!

If you try my Hot Fudge Sauce recipe, it will become one of your most favorite recipes ever. Let me warn you though, it is very addictive and oh so delicious!!! You won’t be able to stop eating it, your taste buds will explode with pleasure and you will want more and more!

On your first bite, it will make you do the HAPPY dance!  🙂

….MMM so good!

I am telling you this is a serious hot fudge sauce recipe that is homemade and easy to make! Does this recipe remind you of the Shoney’s Hot Fudge Cake, well it looks like it but this recipe is much better, thicker and more delicious, I promise you. Are you drooling yet?

This recipe has been in our family for a very long time, over 50 years. When I think of this recipe, I think about how wonderful it taste and all the good times with family! We would even hand churn ice cream and add this hot fudge making a vanilla fudge swirl ice cream.

 

I often give away the mason jars of hot fudge as gifts!

With your spoon drizzle the hot fudge sauce over cool cake and ice cream it will be gooey, thick and get thicker as it cools but never turns hard.

I know what you are thinking, how many calories? Too many to count…does it really matter, enjoy it, don’t feel guilty, just try it, enjoy it because you deserve it!

Ingredients:

> see picture of the brand of items I use.
1/2 cup cocoa
1 cup granulated sugar
1 cup light or dark Karo syrup
1/2 cup evaporated milk
1/2 tsp salt
3 tablespoons margarine, I use Land Of Lakes brand
1 tsp pure vanilla extract

**Recipe makes 2o ounces.

 

Start by combine all ingredients except vanilla into your pot. Vanilla will be the last ingredient added once you take the chocolate sauce off the stove top.

Above, all ingredients in pot ready to start heating! Cook over medium heat, stirring until full boil. Boil for 3 minutes, constantly stirring.

Above, all ingredients combined about ready to start boiling.

Above, low boil on medium Be careful stirring, (be sure to constantly stir) you don’t want to splash the HOT fudge sauce onto your fingers or hand. After boiling for 3 minutes, remove completely from the heat and add 1 tsp pure vanilla extract and stir to incorporate.

While the chocolate syrup is hot pour into a glass container. I use the small wide mouth Ball mason jars.

Using the wide mouth mason jar will make it easier to heat and gives you easy access with a spoon to remove the chocolate syrup when you are ready to eat! A jar of my homemade hot fudge sauce makes a great gift too. 🙂 Be sure to store the hot fudge sauce in the fridge until you are ready to eat. As it cools it will become really thick. All you need to do is heat it in the microwave to get it hot and ready to eat! Now to make the cake, I use Duncan Hines cake mix and just follow the instructions on the back of the box.

Use a 9 X 13 inch sheet cake pan. All ingredients mixed and ready to go into the oven.

 

Maybe you prefer only the cake and hot fudge, it’s just as delicious! 🙂 You can also use this hot fudge sauce to for fondue, dipping fruit, strawberries, pineapple, marshmallows, etc., you name it!!

When I make this recipe I will buy the Mayfield vanilla ice cream in the rectangle carton to make it easy to slice the ice cream. Cut you a piece of cake, slice it in half, cut a piece of ice cream to fit, then you are ready to cover with the hot fudge sauce! Add whip cream too!

If you don’t want to do the cake, it’s great with just ice cream! Or over brownies or cup cakes, be creative.

Please Pin my pictures!

Check out my recent post, I have to tell you that the Ultimate Chocolate Chip Cakes is Awesome!!!  SO is the Crème Brulee and the Strawberry pie, and…..

Making Crème Brûlée          Ultimate Chocolate Chip Cake

      

Strawberry Pie                        Chocolate Cheesecake

      

Cheesecake                              Red Velvet Cake

    

 

For more information, view more images or to order, click SHOP NOW

 

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Ultimate Chocolate Chip Cake

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Chocolate Chip Cake using a Tube Pan

Let me tell you that this chocolate chip cake has 14 ounces of chocolate!!  It is so moist and full of chocolate and so very easy to make. I have been making this cake for over 15 years and from the very first time I made it my children immediately said it was their favorite. They are now grown and it is still their favorite! I get request to make this cake from everyone I know because it is that good.

You can also make this cake using a bundt cake pan instead of a tube pan.

Chocolate Chip Cake using a Bundt Pan

I modified the original recipe many years ago so that I could use more chocolate and to make it really moist. In 2004 I won first place with the cake in a local baking contest.

Above are my ingredients. Preheat your oven to 350 degrees or 325 for confection oven.

Start by grating your semi-sweet chocolate squares, the picture above shows the remaining grating chocolate after mixing the batter. This grated chocolate will be used on top of the cake after baking.

Mix cake mix, pudding, oil and milk. Add eggs one at a time, beat throughly but be sure not to over beat. Stir in chocolate chips and all but 2/3 cups of grated chocolate.

Above is the batter after adding the grated semi-sweet chocolate. Once the cake batter is ready, pour into your prepared pan. You can bake this cake in either a bundt pan or tube pan. This time I used a tube pan but either will work fine. Be sure to prepare your pan with a good spray of Bakers Joy. If you miss this step you will not be able to remove the cake from the pan. Bake for about 50 – 55 minutes or until done depending on your oven.

After the cake has cooled approximately 10-12 minutes, I remove from the pan and then top with the remaining grated semi-sweet chocolate. Once the cake has completely cooled I dust with 10x sugar.

I almost didn’t get a picture of the cake after it was cut, it gets eaten so fast because it is sooo good!!

Give this recipe a try, I promise you will love it! Here is my recipe.

1 -box Duncan Hine Deluxe Yellow Cake Mix
1 – 3 oz box instant vanilla pudding
1 – cup cooking oil
1 – cup milk 2% or higher
4 large eggs
8 oz semi-sweet chocolate squares – grated
6 oz semi-sweet chocolate chips

This is the Ultimate Chocolate Chip Cake!

From my home to yours, I want to wish everyone 

a very Happy & Joyous Holiday Season!

Happy Baking!

Michael

Ultimate Southern Pound Cake

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Chocolate Chip Cookie Tips

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…Mmmm!

There is nothing better than a good chocolate chip cookie and they are even better if they are hot right out of the oven! I think everyone loves a hot chocolate chip cookie. Most of us probably grew up eating the homemade Toll House chcolate chip cookies. I know I have eaten a lot of them over the years.

What makes the perfect chocolate chip cookie? Would you say the best chocolate makes the best cookie? Do you like them hot right from the oven?

As a child I got hooked on the original Nestle TOLL HOUSE Chocolate Chip cookie recipe because both my mom and grandmother always made them for us. My mom would mix up a double batch every few months and only cook a pan or two.  She would take the remaining batter and place it on plastic wrap in a log shape, wrap them really well and place the rolls in the freezer. When we wanted hot chocolate chip cookies she would take a roll out of the freezer and cook us a batch. This is such a great tip, I have been doing the same thing for many years and it is so convenient.

The recipe can be found on the backside of any package of Nestle

I have tried many different recipes and variation of the original Toll House recipe but I like the original Toll House recipe the best. My children love these cookies too. So here are my trial-and-error regular home cook tips for great Toll House chocolate chip cookies.

Use salted butter
Always choose a really good quality sweet cream butter. Taste it, if it taste really good then use it.

Melt the butter about half way
I usually melt the butter halfway or less using my pyrex measuring cup in the oven while the oven is preheating. It seems to be the key to a soft but a nice crisp edge cookie. If the butter is completely melted it will make flat cookies.

Butter should be at room temperature
After melting the butter to less than halfway, I put it straight into the fridge or freezer to speed up the process of getting the butter back to a soft solid. It only takes a few minutes but then I will also let it sit on the counter to get back to room temperature.

Brown Sugar
Be sure to use brown sugar in addition to the granulated sugar. A combination of both will give you a chewier cookies.

Pure vanilla extract
Use the finiest quality of pure vanilla extract. I like using a Madagascar bourbon pure vanilla extract. Better yet make your own vanilla extract. You can really taste the different.

Eggs should be at room temperature
Do not use cold eggs, make sure that they are room temperature. Don’t over beat the eggs, little beating with the sugar and butter is enough. I will beat lightly and then use a wooden spoon to finish mixing.

Chocolate and chopped nuts
Don’t be afraid to try something other than the regular chocolate chips. Maybe try a good semisweet chocolate chunk or E. Guittard dark chocolate or both. There is no reason why you can’t use more than one type of chocolate. Buy the best chocolate you can and be sure to taste it. Don’t be afraid to add chopped nuts, you can add them to just a few cookies instead of adding them to all of the dough.

Chill the dough
It’s best to chill the dough before scooping and baking. Two hours is good but 72 hours is better. Be sure to cover the top of the bowl with plastic wrap so that the dough does not dry out. The chilling gives the dough a chance to bind.

Don’t over bake
DON”T over bake the cookies. I have a confection oven so I reduce the temperature from the standard oven temperature for using a confection oven. My oven has both standard and confection and also has a confection conversion button. The difference for most recipes is 25 degrees less. I use parchment paper which makes it easier when cookie multiple batches and helps with clean up.

Are you drooling yet?

I always make a double batch, cook a few and put remaining dough in the freezer like my mom did. Just be sure to wrap it good so you don’t get freezer burn. This way we can have hot chocolate chip cookies anytime when we have the craving! There is nothing better than a good hot chocolate chip cookie!!

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Red Velvet Cake

 

Red Velvet Cake is one of my favorites but I have alot of favorites! I have a Cream Cheese Icing recipe that is to die for, it is soooo good! So last night I decided to make a Red Velvet Cake.

Red Velvet Cake with Cream Cheese Icing!

The Cream Cheese Icing makes this cake pretty special. I added some red velvet cake crumbs to the top for decoration.

Awh…Mmmm! it is so good!

 

 

Cream Cheese Icing

Good Cream Cheese Icing is to die for!!! If you like cream cheese icing you will want to try this recipe,  it is that good!

The recipe makes 4 cups, prep time is about 10 minutes.

2 – 8 oz cream cheese, softened ( do not use low fat )
1/2 cup of butter, softened
1 -16 oz box of powdered sugar, sifted
1 teaspoon pure vanilla extract

Beat cream cheese and butter at medium speed with electric mixer until fluffly; gradually add powdered sugar, beating well. Stir in vanilla. Place in the fridge until you are ready to use.

This icing is create for almost any cake or cup cakes. It is really good on a carrot cake!

What’s your favorite cake? And do you like icing?