One evening a week or two ago I decided to bake a cake from scratch. My husband loves to have cake around the house, his mom always seems to have one. I have no idea how either one of them keeps their slim figure! 🙂
I decided that I don’t use my cookbooks enough, and opened my cabinet to grab one. The one I grabbed was our church cookbook. I looked through the cakes for an easy recipe that I might have all the ingredients for. I found this recipe below, and come to find out, I see the person that supplied it for the cookbook happens to be one of our landlords. We farm her ground, so kinda a nice little note there!
You are to make it in a 9×9 cake pan, but I received a beautiful glass pie pan for Christmas from a friend and wanted to use it! It worked out fine and I didn’t have to double the recipe!
My husband loves Vanilla ice cream like there is no other, he would eat it every evening if I let him. This night, we both enjoyed it with some warm Hot Fudge Sundae Cake on it! It was pretty delish! And the best part of this recipe, you mix it IN the pan you will bake it in! One less dish to wash! Yippee!
Hope you enjoy it! Thanks for stopping by!
Hot Fudge Sundae Cake
1 c. flour 1/2 c. milk
3/4 c. sugar 1 tsp. vanilla
2 T. cocoa powder 1 c. nuts (optional)
2 tsp. baking powder 1 c. brown sugar
1/4 tsp. salt 1/4 c. cocoa powder
2 T. salad oil 1/ 3/4 c. hottest tap water
Stir, in an ungreased 9×9 inch pan the flour, sugar, 2 Tablespoons cocoa powder, baking powder, and salt. Mix in oil, milk, and vanilla. Stir in nuts (optional) until smooth. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa powder combined. Pour hot water over batter. Bake at 350 for 40 minutes. Let stand 15 minutes. Serve with ice cream.