Grandma's Hot Fudge Sundae Cake Tutorial
Delicious chocolate cake that makes its own hot fudge sauce while it bakes, right in the pan! This is amazing served with any flavour of ice cream: mint, vanilla, chocolate, strawberry -- you name it!
Hot Fudge Sundae Dump Cake Dessert - Easy Chocolate Cake Recipe | RadaCutlery.com
This delicious chocolate cake makes it own fudge sauce! Extra eye candy when served warm with whipped topping and a cherry on top. This easy to make dump and bake dessert is mixed and baked all in one pan. No extra messy bowls to wash!
Ingredients needed are:
1 C. flour
2 T. vegetable oil
3/4 C. sugar
1 tsp. vanilla
2 T. plus 1/4 C. unsweetened cocoa powder, divided
3/4 to 1 C. chopped walnuts
2 tsp. baking powder
1 C. brown sugar
1/4 tsp. salt
1 3/4 C. hot water
1/2 C. milk
Hot Fudge Sundae Video Transcript:
Hi, welcome to the Rada Cutlery kitchen. My name is Kristy, and today I’m sharing a dump-and-bake dessert. If you haven’t heard of those, you dump the ingredients in the pan, you stir it, and you bake it. You don’t have a lot of extra messy bowls. Today I’m going to make a hot fudge sundae cake.
First, you’ll want to preheat your oven to 350 degrees. And you’ll need an ungreased, 9 x 9” baking pan. I don’t have one, so I’m going to try out the 8 x 8”, I think it will be fine. You can use a lot of recipes and vary the size of the pan. It just depends, your cooking time might change. You don’t want to grease it. I’m using this Rada stoneware, which you don’t have to grease. They’re really great.
First, we’re going to dump in a cup of flour. ¾ cup of sugar and 2 tablespoons of unsweetened cocoa powder. Then we’re going to add 2 teaspoons of baking powder and then ¼ teaspoon of salt. Now we’re just going to whisk all this together. This Rada Handi-Stir works great for dry ingredients like this. It’s little and mighty. I just love it. It really works well to mix batters and gelatin and scrambled eggs.
So now what we’re going to do is make a little well in the center. We’re going to stir in half a cup of milk, 2 tablespoons of vegetable oil, and then a teaspoon of vanilla. With a fork we’re just going to stir this together until it gets smooth. Now you need about a cup of chopped walnuts. I had some whole walnuts. I’m going to use this really neat food chopper. It has a nice, sturdy handle to chop those nuts up. You can use it to chop onions, celery, and potatoes.
We’re going to sprinkle that over our chocolate mixture. Now we’ll make sure the batter is even in the pan. Now we’re going to take a cup of brown sugar and sprinkle that evenly in the pan. This cake makes its own little fudgy topping. It’s so easy to make, it’s something you can make in a matter of minutes and eat while still hot out of the oven. We’re going to add ¼ cup sweetened cocoa powder again. Now we’re going to take 1 and ¾ cup hot water and pour over everything. Don’t stir, just pour it.
OK, that’s how it looks, that’s fine, don’t stir it. Now we’re going to put it in that preheated oven for about 40 minutes.
So, now I’ve taken my cake out and let it cool for 15 minutes. It is best served warm. I’m going to use this Ice Cream Scoop to flip it over on the plate. And look at this sauce you get. It’s going to be at the bottom of the pan so you want to make sure you scoop that out and put it over it. Then take some whipped cream and nuts.
End of Video Transcript
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Hot Fudge Cake Recipe
There's nothing better than a warm, homemade chocolate cake — unless, of course, it's a warm, homemade, hot fudge cake. This recipe takes things to a new chocolatey level with the addition of hot fudge baked right into the cake batter.
#fudge #cake #recipe
Read Full Recipe:
How To Make a Chocolate Fudge Sundae Drip Cake // Lindsay Ann Bakes
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If you like hot fudge sundaes, you’re going to flip over this cake, it's like two of my favorite desserts combine into one epic dessert and it tastes just like a real ice cream sundae, but without any ice cream because of my secret ingredient.
♡♡♡ THE RECIPE! ♡♡♡
Chocolate Fudge Sundae Drip Cake
Yield: 8 servings; 6-inch, 3-layer cake
(also makes an 8-inch, 2-layer cake)
Chocolate Cake:
1 cup boiling water
3/4 cup (60g) unsweetened cocoa powder, dutch processed or Special Dark
1 3/4 cup (210g) all-purpose flour, weighed or spooned and leveled
2 cups (384g) granulated white sugar
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 large eggs, room temperature
1 cup (8oz) sour cream, room temperature
1 tablespoon vanilla extract
Vanilla Sweet Cream Frosting:
1 1/2 cup (3 stick/12oz) unsalted butter, softened
1 tablespoon vanilla extract
1/2 teaspoon salt
6 cups (1 1/2lb) powdered sugar, sifted
1/3-1/2 Sweet Cream Creamer (may use regular cream if needed)
Filling/Drip:
12 oz. jar of hot fudge ice cream topping
1-2 tablespoons Creamer
rainbow confetti sprinkles
chopped nuts, optional
8 Maraschino cherries
Directions
Cake:
Preheat oven to 350° F. Grease three 6-inch round cake pans.
In a measuring cup, dissolve the cocoa in the boiling water and set aside. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, eggs, sour cream, vanilla and cooled cocoa mixture, until smooth. Gradually mix the wet mixture to the dry mixture, stirring until smooth and thin, scraping down the bottom and sides of the bowl as needed, about 1 minute.
Distribute the batter between the prepared cake pans. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for about 15-20 minutes, before transferring to a wire rack to cool completely.
Frosting:
With an electric mixer, beat the softened butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl. Beat in vanilla and salt.
Add the powdered sugar, 1 cup at a time, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream slowly, until desired consistency is reached. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.
Set aside about 1 cup of frosting in a piping bag fitted with a star tip, for the swirls on top.
Assemble:
Thin out chocolate fudge by stirring in creamer, 1 tablespoon at a time, until you have a pourable consistency (like white glue). Transfer to a plastic bag and snip off the corner.
Level any dome off of the tops of the cakes, if necessary. Place 1 layer on a plate or cake stand. Spread a layer of frosting on top and smooth with an off set spatula or knife. Add a drizzle of the chocolate fudge, sprinkles and nuts on top. Repeat with the second layer. Position the third layer, flat side up, on top. Frost the top and sides of the cake with a very thin layer of frosting for the crumb coat. Refrigerate the cake for about 15 minutes to let the crumb coat set up. Frost the sides and top of the cake with the remaining frosting and immediately add sprinkles around the bottom of the cake, before the icing sets.
Carefully pipe chocolate fudge all around the top edge of the cake and let it drip down the sides. Fill in the top of the cake with more fudge, spreading it with an offset spatula until smooth and covered. Add sprinkles or chopped nuts around top edge of the cake.
Pipe on 6-8 swirls of the reserved vanilla frosting and top with sprinkles and cherries.
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Q&A WITH LINDSAY ANN:
Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's Cupcake Wars WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends.
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