Hot Fudge Cake
from Taste of Home magazine.
- 1 cup all-purpose flour (we have used GF All-purpose flour, WonderFlour***, brown rice flour, and Sweet Sorghum Flour all with good results)
- 3/4 cup sugar
- 6 tablespoons baking cocoa, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 2% milk (have substituted with both soy and coconut milk)
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1-3/4 cups hot water
- Ice cream or whipped cream, optional (Don't use for those with dairy issues, or use dairy free substitute)
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened.
- Transfer to an ungreased 9-in.-square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.
- Bake 35-40 minutes. Serve warm. If desired, top with ice cream.
- Yield: 9 servings.
Nutritional Facts1 piece (calculatd without whipped cream and ice cream) equals 253 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 171 mg sodium, 54 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Hot Fudge Cake in Taste of Home April/May 1994, p37
***WonderFlour is not GF, only wheat free, but it can be made on your own by combining equal parts spelt, brown rice, and barley. I mix it all up together in a large bowl and then run it thru my electric grinder. You can order the flour online, but it is super easy to do by yourself.