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Hot Fudge Sundae Cake Recipe

Hot Fudge Sundae Cake Recipe photo by Taste of Home

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My husband is a real chocolate lover, so I'm always on the lookout for great dessert recipes like this one, which I found years ago. Who can resist the combination of chocolate cake, ice cream and hot fudge sauce? It gets rave reviews whenever I serve it. —Hildy Adams Alma, Michigan

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Hot Fudge Sundae Cake Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 12 Servings

20 25 45

Ingredients

1 package (11-1/2 ounces) milk chocolate chips
1/3 cup butter, cubed
4 eggs, separated
1/3 cup all-purpose flour
1/3 cup sugar
1/2 cup slivered almonds, toasted
HOT FUDGE SAUCE:
1/2 cup sugar
1/2 cup baking cocoa
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
1/4 cup butter, cubed
1 teaspoon vanilla extract
Vanilla ice cream

Directions

In a heavy saucepan, melt milk chocolate chips and butter over low heat. Cool slightly. Whisk in egg yolks. Add flour just until combined. In a small bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Fold into chocolate mixture until blended. Fold in almonds.
Pour into a greased 10-in. pie plate or quiche dish. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
For sauce, combine sugar, cocoa and cream in a saucepan until smooth. Add semisweet chips and butter. Cook and stir over low heat until chips and butter are melted and mixture is smooth. Remove from the heat; stir in vanilla.
Cut cake into wedges; top with ice cream. Drizzle with warm sauce. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 413 calories, 27 g fat (15 g saturated fat), 114 mg cholesterol, 138 mg sodium, 40 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Hot Fudge Sundae Cake in Taste of Home June/July 2001, p29

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Hot Fudge Sundae Cake

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Reviewed on Dec. 02, 2011 by 1275

This is a great recipe! My family loved it! We did not have ice cream with it, but it probably would have been better if we did; you might find it a bit dry eating it alone. It has an interesting consistency and distinct flavor. It had a nice crispy crust and feel free to leave out the almonds- it is just as good without them.

Reviewed on Apr. 14, 2011 by vonschnitzel

It was so easy to make and tasted wonderful. The sauce was rich and again, so easy to make. A great treat

Reviewed on Mar. 31, 2011 by yides

This dessert looks absolutely divine! I will put in into my recipe box and make as soon as the need arises... hope it'll be as beautiful and delicious as it looks :).