So, what do you do when you are tired, have the beginnings of a headache, but people are coming over and you don’t want to give them the cookies you baked on the weekend that didn’t turn out too well? (I’ll save that for another time)
Bring in the hot fudge sundae cake. It’s done in one pan, and tastes great hot out of the oven or cold the next day. Topped with whipped cream or ice cream, or no topping at all — it’s like eating cake and spoonfuls of hot fudge!
Hot Fudge Cake
1 cup all-purpose flour (I used oat flour- I like the sweetness in cakes)
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder (I didn’t have any baking powder, so I substituted 1/2 tsp baking soda, 1 tsp cream of tartar, and 1/2 tsp cornstarch)
1/4 teaspoon salt
1/2 cup milk (I used 1/4 cup of powdered milk solids and then 1/2 cup water)
2 tablespoons oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Directions
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder (I didn’t have any baking powder, so I substituted 1/2 tsp baking soda, 1 tsp cream of tartar, and 1/2 tsp cornstarch)
1/4 teaspoon salt
1/2 cup milk (I used 1/4 cup of powdered milk solids and then 1/2 cup water)
2 tablespoons oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Directions
- 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. (I spray it with Pam anyway) 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.
Originally published as Hot Fudge Cake in Taste of Home April/May 1994, p37
Plea for Grace 
Oh my goodness! SO delicious! Thanks for sharing, Mama Bev!:)