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This is the first recipe in a series of quick and easy recipes that don’t require many ingredients or much time: perfect for weeknights,
This hot fudge cake is a family favorite thanks to “Maw Maw”, who always had food for anyone who visited no matter what time of day. She showed her love through acts of service and her recipes stick with me long after her passing.
Maw Maw’s version of hot fudge cake was adapted from a Shoney’s recipe, the most popular after-Sunday-church restaurant in our area. This recipe is my own version, adapted for ease and convenience, while still maintaining the original flavor and special occasion feeling.
Serves 8-16 (large vs. small serving)
Ingredients
Cake:
Devil's Food Cake Mix (I prefer Duncan Hines brand for this recipe)
1 cup milk
4 eggs, room temperature
½ cup butter, melted and cooled slightly
Ice cream:
Vanilla ice cream (I don’t have a brand preference for this, but I do recommend buying the “homemade vanilla” or “vanilla bean” flavor in whatever brand you choose)
Ganache:
4 oz. milk chocolate chips
4 oz. semi-sweet chocolate chips
8 oz. heavy whipping cream
Optional:
Whipped cream
Maraschino cherries
Instructions
Cake:
1. Preheat the oven to 350°F
2. Prepare a 13x9 pan by spraying with oil, Pam, or Baker’s Joy or lining with parchment paper
3. Do not prepare the cake according to the directions on the back
4. In a medium bowl, whisk together the eggs until the eggs and white are fully incorporated
5. Add the cake mix, milk, and butter to the bowl and gently stir ingredients together just until combined; do not overmix!
6. Pour the cake batter into the prepared pan
7. Bake in preheated oven for 25-30 minutes or until a toothpick or cake tester comes out clean*
*A few dry crumbs are fine; wet batter is not
Ganache:
1. Add chocolate chips and heavy cream to a microwave safe bowl or large measuring cup
2. Microwave on 75% power for 1:15 - 2:00 or until the cream is steamy but not boiling
3. Carefully remove from the microwave and stir or whisk until fully combined; this will take longer than you think, but keep stirring until it comes together as a dark and glossy ganache
4. Allow to cool for a 3-5 minutes before serving
Serving Suggestion:
1. Cut cake into slices
2. Cut each piece of cake in half horizontally
3. Place ice cream scoops on bottom half of cake slice and top with second half
4. Pour warm ganache over the cake and ice cream
5. Top with whipped cream and cherries if desired
Suggested Products*
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Can confirm this is amazing. Life changing.