Hot Fudge Sundae Cake…
Success! Well, sorta, kinda…
You know how I said the fun part of these winter wonderland adventures are how you have to be creative with your ingredients? That was my downfall this time. Thankfully it was only for the chocoloate whip cream topping. The closest thing I had to heavy cream was fat free milk and fat free half and half. I knew it probably wasn’t going to work, seeing as my dairy products had no fat in them. It didn’t. But, the result was a real creamy chocolaty sauce on top that made it delish!
The cake took longer than the recipe said but it was soooo good. And really easy. I would make this again, this time with the whip cream. I think I’d even make this for company sometime. Yum.
Here’s the recipe:
“Hot Fudge Sundae Cake” by Beth Hensperger found in Rachel Ray magazine
This old fashioned pudding cake separates during baking into a gooey, spongy cake layer on top and a rich fudge sauce on the bottom. (Yes, it did, and it was sooo good!)
1 c. flour
1/2 c. plus 1/3 c. sugar
1/4 c. plus 5 T. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 T. mild olive oil
1 1/2 tsp. vanilla
2/3 cup packed light brown sugar
1/2 tsp. espresso powder ( I didn’t have this so I omitted it)
1 1/2 c. boiling water (I just used really hot steamy water from the tap)
1 c. heavy cream, chilled (don’t use fat free half and half!)
1. Spray the slow cooker with cooking spray. In a bowl, mix the flour, 1/2 c. sugar, 2 T. cocoa, the baking powder, and salt. Stir in the milk, oil, and vanilla. Scrape the batter into the slow cooker and smooth top. In a small bowl, combine the brown sugar, 1/4 c. cocoa poder and the espresso powder. Whisk in the boiling water. Pour the mixture over the batter.
2. Cover and cook on high until a toothpick inserted in the center comes out clean, about 1 hour. (Okay, this took like 1 1/2 hr. for me) Turn off the slow cooker, remove the lid and let the cake cool, 30 minutes.
3. Meanwhile, in a small bowl, whisk together the remaining 1/3 c. sugar and 3 T. cocoa. Whisk in the heavy cream. Cover and refrigerate for 30 min. Using a handheld electric mixer, beat the mixture until soft peaks form.
4. Scoop the warm cake and its sauce into bowls. Dollop the cocoa whipped cream on top.