Stir together the flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt.
Mix in milk, oil and vanilla with a fork until smooth.
Spread evenly in a 9 x 9
x 2-inch ungreased pan.
Sprinkle with brown sugar and 1/4 cup cocoa.
Pour hot water over batter.
Bake for 40 minutes in a 350\u00b0 oven.
Let stand for 15 minutes.
Fill dessert dishes with a generous scoop of vanilla ice cream and cover with Hot Fudge Sundae Cake.
Bake cake according to package directions.
Make fudge sauce by adding all ingredients together.
Cook and stir for 15 minutes then remove from heat and add vanilla.
To serve cake: slice cake in equal squares in pan.
Then put a piece of cake in bowl and slice in half, like a sandwich.
Pull box away from ice creme and slice ice creme so that you can place it between the 2 slices of cake.
Now pour about 1/2 cup warm fudge sauce over cake and ice cream.
Serve and enjoy.
In an ungreased 9-inch pan, stir together the first 8 ingredients.
Sprinkle with 1 cup brown sugar and 1/4 cup cocoa. Pour the hot water over all.
Bake for 40 minutes at 350\u00b0.
Let stand a few minutes and serve with ice cream.
This bakes up to be cake on top and hot fudge sauce on the bottom.
Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt together in 9 x 9 pan. Mix in milk, oil and vanilla with a fork. Add nuts and spread mixture in pan. Sprinkle with brown sugar and cocoa. Pour water over batter. Bake 40 minutes at 350\u00b0.
Cake bakes on top with layer hot fudge below. Serve warm with ice cream.
Toast slices of pound cake in oven on cookie sheet.
Add vanilla ice cream, Hot Fudge Sauce, whipped cream and cherries. It's delicious!
br>Drizzle half of hot fudge over top (fudge will solidify).
Spread
Preheat oven to 350\u00b0. Grease a 9-inch square pan.
Combine first five ingredients.
Add milk and shortening.
Mix well.
Stir in pecans.
Pour into pan.
Sprinkle with mixture of brown sugar and cocoa.
Pour 3/4 cup of hot water over the top.
Bake for 45 minutes.
Invert onto serving plate.
Cut into squares.
Spoon hot fudge over top and serve with whipped cream.
mall bowl.
Stir in hot water until smooth.
Pour
Bake cake mix as package directs. While still hot, punch holes in cake with handle of wooden spoon. Pour milk over cake while still hot. Heat hot fudge sauce and caramel sauce in microwave until it is warm enough to pour over cake. Let cool. Whip the whipping cream with sugar and vanilla added. Top cake. Sprinkle crushed candy bar over the whipped cream.
Bake cake as directed in a 9 x 13-inch pan.
Cool.
Use finger to punch holes in cake, about an inch apart.
Pour Eagle Brand milk evenly over cake.
Pour sundae topping over cake.
Put 8 ounces of Cool Whip on next and sprinkle crushed Heath bars on top.
Store in fridge.
Prepare cake mix, using package directions.
Pour into greased 9 x 13-inch cake pan.
Bake at 350\u00b0 for 35 minutes.
Make deep indentations in hot cake, using end of wooden spoon.
Warm hot fudge and caramel sauces.
Pour hot fudge on top of cake, then pour caramel sauce over top of cake.
Chill until serving time. Spread with whipped topping and sprinkle with pecans.
Cut into squares.
Yields 20 servings.
Make German chocolate cake. Cool completely. Make holes on top of the cake with a toothpick. Pour Eagle Brand milk slowly over the cake; let it soak in. Warm the jar of Hershey's hot fudge in the microwave oven just enough to pour easily. Spread the hot fudge over the top of the cake. Cool completely. Top with Cool Whip. Refrigerate until set.
Crush the Heath bars and sprinkle over the Cool Whip. Refrigerate. This keeps well for several days, gets better each day.
hot knife(wiping in between cuts), and cutting the entire cake
Heat oven to 350\u00b0.
In an ungreased 9 x 9 x 2-inch pan, stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt.
Mix in milk, oil and vanilla with a fork until smooth. Stir in nuts and spread evenly in pan.
Sprinkle with brown sugar and 1/4 cup cocoa.
Pour hot water over the batter.
Bake for 40 minutes and let stand for 15 minutes.
Cut into squares and invert onto dessert plate.
Spoon sauce over each serving.
Top with ice cream.
Serves 9.
Recipe can be doubled and baked in a 9 x 13-inch pan.
op with 2/3 cup fudge sauce; freeze for 30 minutes
In ungreased 9-inch square cake pan, sift together first 5 ingredients.
Mix in milk, oil and vanilla with fork until smooth. Stir nuts.
Spread evenly in pan.
Sprinkle with brown sugar and cocoa.
Pour on hot water.
Bake 40 minutes in 350\u00b0 oven.
Remove and let stand 15 minutes.
Serve warm or cold with ice cream. Spoon sauce over each.
In 8 x 8-inch pan, sift together sugar, flour, salt, baking powder and cocoa.
Stir in milk, vanilla and margarine.
Spread evenly in pan.
Mix together white and brown sugar and cocoa; sprinkle over batter.
Pour 1 1/2 cups water over all and do not mix!
Bake at 350\u00b0 for 45 minutes or until top springs back.
Open box of ice cream and cut into 1-inch rectangular slices.
Each serving equals slice of ice cream topped with the cake and the hot fudge sauce (underneath).
Top with whipped cream and a cherry. Serves 8.
Stir first 9 ingredients all together and pour in greased cake pan.
Sprinkle brown sugar over batter.
Mix cocoa, hot water, salt and vanilla.
Pour hot water mixture over brown sugar.
Bake at 350\u00b0 until cake tests done.
Heat oven to 350\u00b0.
In ungreased 9 x 9 x 2-inch pan, stir together flour, 3/4 cup sugar, 2 tablespoons cocoa, baking powder and salt.
Mix in milk, oil and vanilla with fork until smooth. Stir in
nuts.
Spread evenly in pan.
Sprinkle with brown sugar and the 1/4 cup cocoa.
Pour hot water over batter.
Bake 40 minutes.
Top with ice cream and spoon sauce over ice cream.
Heat oven to 350\u00b0.
Measure flour, sugar, 2 tablespoons cocoa, the baking powder and salt into bowl.
Blend in milk and shortening; stir in nuts.
Pour into ungreased square 9 x 9 x 2-inch pan.
Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter.
Pour hot water over batter.