Saucy Chocolate Cake Recipe

2.5 2 2
Saucy Chocolate Cake Recipe
Saucy Chocolate Cake Recipe photo by Taste of Home
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Saucy Chocolate Cake Recipe

Read Reviews
2.5 2 2
Publisher Photo
I get the cake in the oven first so it can bake while we're eating. It's wonderful served warm.—Marilyn Janssen, Dawson Creek, British Columbia
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 cup sugar, divided
  • 3 tablespoons baking cocoa, divided
  • 1-1/2 cups boiling water
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Ice cream or whipped topping
  • Maraschino cherries, optional

Directions

In a saucepan, combine 1/2 cup sugar and 1 tablespoon cocoa. Stir in boiling water until smooth. Simmer, uncovered, for 5 minutes. Meanwhile, in a bowl, cream butter, vanilla and remaining sugar. Combine flour, baking powder, salt and remaining cocoa; add to creamed mixture alternately with milk. Beat well. Pour the chocolate sauce into a greased 1-1/2-qt. baking dish. Drop batter by rounded teaspoonfuls onto sauce. Bake, uncovered, at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm with ice cream. Garnish with cherries if desired. Yield: 4-6 servings.
Originally published as Saucy Chocolate Cake in Country Woman September/October 2000, p39

Nutritional Facts

1 piece: 260 calories, 5g fat (3g saturated fat), 13mg cholesterol, 379mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 3g protein.

  • 1 cup sugar, divided
  • 3 tablespoons baking cocoa, divided
  • 1-1/2 cups boiling water
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Ice cream or whipped topping
  • Maraschino cherries, optional
  1. In a saucepan, combine 1/2 cup sugar and 1 tablespoon cocoa. Stir in boiling water until smooth. Simmer, uncovered, for 5 minutes. Meanwhile, in a bowl, cream butter, vanilla and remaining sugar. Combine flour, baking powder, salt and remaining cocoa; add to creamed mixture alternately with milk. Beat well. Pour the chocolate sauce into a greased 1-1/2-qt. baking dish. Drop batter by rounded teaspoonfuls onto sauce. Bake, uncovered, at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm with ice cream. Garnish with cherries if desired. Yield: 4-6 servings.
Originally published as Saucy Chocolate Cake in Country Woman September/October 2000, p39

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Reviews forSaucy Chocolate Cake

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MY REVIEW
lani.ellingsworth User ID: 4636327 41905
Reviewed Feb. 2, 2010

"I really liked this recipe. All the staples I had at home. The sauce is supposed to be runny. You turn your piece over onto the plate so the sauce is running all over the piece of cake."

MY REVIEW
cherrylady User ID: 1073547 80458
Reviewed Apr. 25, 2009

"My sauce was too thin (watery). We did not enjoy the texture or the flavor. Next time I'll make chocolate cake and top it with a scoop of vanilla ice cream and drizzle with hot fudge."

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