savannah chocolate cake with hot fudge sauce |
chocolate cake |
2 c. brown sugar |
1/2 c. vegetable shortening |
1 c. buttermilk |
1 t. vanilla |
2 oz. unsweetened chocolate, melted |
3 eggs |
2 c. sifted flour |
1 t. baking soda |
1/2 t. salt |
hot fudge sauce |
1 bar (4 oz.) german chocolate |
1/2 oz. unsweetened chocolate |
8 t. (1 stick) butter |
3 c. confectioners sugar |
1 2/3 c. evaporated milk |
1 1/4 t. vanilla |
preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, one at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes. |
grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling. |
to make the sauce: melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners' sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce. |
