Take a bite into this irresistible chocolaty-rich ooey-gooey fudge cake. Have it with a scoop of vanilla ice cream and you too, will be in heaven.
Fall is just around the corner which means we can finally let go of our diets, right?
Ha! I wish. But I seriously did as I ate more than I should have. It’s that good. For realz!
From the moment I took the first bite, childhood memories of my Saturday evenings spent at Sizzler and at the Old Country Buffet (of Delaware) flooded my mind. All positive memories of course! I always ordered the buffet instead of anything found on the menu just so I wouldn’t miss the dessert section. In these restaurants for some odd reason, you couldn’t order this cake on it’s own. You may think I’m crazy but I’m telling you, it was ALL about the cake!
For me, it was indeed the highlight of dining at buffets. This ooey-gooey-hot-chocolaty-fudgy-cake was and still is, hard to find anywhere. Now I can simply make it right in the comfort of my own home and it’s surprisingly easy to make. So simple with simple ingredients that you most likely already have in your pantry. So what’s stopping you?
Put on those stretchy pants and get in that kitchen because you’re gonna want to face plant right into this cake! Trust me, you will. Just don’t do it when the cake is hot!Print
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened baking cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter or vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts, toasted (optional)
- 1 cup packed brown sugar
- 1/4 cup unsweetened baking cocoa
- 1 3/4 cups hot brewed coffee or hot water
- vanilla ice cream, if desired
- Heat oven to 350 degrees F. Grease bottom and sides of a 9-inch square baking pan; set aside.
- In a medium bowl, whisk flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt.
- Add milk, butter and vanilla and mix until just combined. Stir in chocolate chips and nuts.
- Spread batter into pan. Note: batter will be thick. Evenly sprinkle brown sugar and 1/4 cup cocoa. Slowly and evenly, pour hot coffee over the batter.
- Bake for 35 to 40 minutes or until top is dry. Allow to cool for 15 minutes. Spoon warm cake and its sauce into a bowl. Serve warm with a scoop of vanilla ice cream ENJOY!
Chocolate Fudge Cake recipe was adapted from (p.217) Betty Crocker Cookbook