Hot Fudge Sundae Cake Recipe
Hot Fudge Sundae Cake Recipe photo by Taste of Home

Hot Fudge Sundae Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 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
  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. Cut cake into wedges; top with ice cream. Drizzle with warm sauce. Yield: 12 servings.
Originally published as Hot Fudge Sundae Cake in Taste of Home June/July 2001, p29

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Reviewed Dec. 2, 2011

"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 Apr. 14, 2011

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

Reviewed Mar. 31, 2011

"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 :)."

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