Savannah Chocolate Cake With Hot Fudge Sauce - cooking recipe

Ingredients

Chocolate Cake
2 cups brown sugar
1/2 cup vegetable 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
Hot Fudge Sauce
1 (4 ounce) bar German chocolate
1/2 ounce unsweetened chocolate
8 tablespoons unsalted butter or 8 tablespoons unsalted margarine
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

Preparation

Cake:
Preheat oven to 350\u00b0F.
Cream the brown sugar with the shortening in an electric mixer.
Add the buttermilk and vanilla then the melted chocolate.
With the mixer running, add eggs, 1 at a time.
Sift the flour with baking soda, and salt.
Add the dry ingredients to the sugar mixture and beat for 2 minutes.
Butter and flour a 13x9x2-inch rectangular cake pan.
Pour the batter into prepared cake pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes.
Allow the cake to cool for 10 minutes the turn it out onto a rack to finish cooling.
Sauce:
Melt the German chocolate with the butter in a saucepan over very low heat.
Stir in the powdered sugar, alternating with the evaporated milk and blending well.
Stirring constantly, brin the mixture to a simmer over medium heat.
Simmer until the sauce becomes thick and creamy, about 8 minutes.
Stir in the vanilla.
Serve slices of cake topped with warm fudge sauce.
Grab a cold glass of milk and enjoy!