Yuuuummmy Hot Chocolate Cake With Hot Fudge Sauce Self Saucing Recipes

YUUUUMMMY HOT CHOCOLATE CAKE WITH HOT FUDGE SAUCE - SELF SAUCING

Steps:

• Preheat oven to 350F/170°C.
• Lightly spray 9x13 pan with nonstick spray.
• Cake: combine all dry ingredients and mix to distribute evenly.
• Add all liquid ingredients, and mix to make smooth.
• Scrape batter in to pand and set aside.
• Fudge sauce: in the same bowl as cake, combine brown sugar, coffee, cocoa and hot water.
• mix until melted.
• Carefully pour in to pan over batter.
• DO NOT MIX. You want the liquid to sit on top of the cake.
• Bake in preheated oven for 40 minute uncovered.
• Cake will rise to the top and you will have a hot fudge sauce on bottom.
• When you serve, spoon the hot fudge sauce from beneath each piece you cut over the cake.
• Top with vanilla ice cream and enjoy!

CELEBRATION CAKE WITH HOT BUTTERED WHISKEY GLAZE

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour a 9 x 13" pan.
• In a large bowl, mix flour, baking powder and salt.
• Melt the butter and add to the flour mixture along with the brown sugar.
• Add the eggs, whiskey and water, mixing well.
• Pour into prepared pan.
• Sprinkle with chips and nuts.
• Bake for 50-55 minutes or until center is firm.
• Cool 15 minutes then drizzle with glaze.
• To make the glace, melt 1/4 cup butter in a medium saucepan.
• Whisk in 2 cups confectioner's sugar, 1/3 cup whiskey and vanilla.
• Blend well.
• Pour over cake.

LOW FAT HOT FUDGE SPOON CAKE

Steps:

• Whisk milk and chocolate pudding in a slow cooker until pudding is completely dissolved.
• In a large bowl, whisk cake mix, water, applesauce and egg whites until well-blended.
• Pour the cake batter into the middle of pudding mixture in the slow cooker.
• Cover and cook on low for 2 hours.
• Serve hot, topped with ice cream.

YUMMY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.

MORTON'S LEGENDARY HOT CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
• Tap out the excess sugar.
• In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
• Remove the top of the double boiler pan from the heat.
• In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
• With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
• Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
• With the mixer on medium speed, beat for 30 seconds, or until well mixed.
• Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
• Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
• The centers will be soft but not sticky.
• Remove the cakes from the oven and immediately invert each onto a serving plate.
• Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.