Hot Fudge Ice Cream Sundae Cake Food

HOT FUDGE SAUCE

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

HOT FUDGE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

HOT FUDGE SAUCE

Steps:

• Combine all ingredients except for marshmallow fluff in a medium pan.
• Set over medium heat. As butter starts to melt, whisk together ingredients until they are smooth.
• When the fudge starts to bubble along the edges, cook for an additional 2 minutes, stirring every few seconds.
• Remove from heat and stir in marshmallow fluff until melted and smooth.
• Let cool slightly before serving.

HOT FUDGE ICE CREAM TOPPING

Steps:

• In a small saucepan, combine sugar and cocoa. Stir in the milk; add butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers., To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth.

15-MINUTE OLD-FASHIONED HOT FUDGE RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, whisk together the sugar, flour, and cocoa powder.
• In a medium saucepan over medium heat, combine the milk, butter, and vanilla. Cook, stirring, until the butter has melted.
• Add sugar mixture to the milk mixture while constantly whisking.
• Bring to a boil, stirring constantly until thick and smooth, about 5 minutes.
• Remove the pan from the heat, transfer the sauce to a bowl, and let it cool completely.
• Use right away or cover and refrigerate (once refrigerated, it will last for a week).

THE BEST HOT FUDGE SAUCE IN THE WORLD

Steps:

• Place the butter, sugar, corn syrup, heavy cream, salt and milk in a large, heavy-bottomed saucepan. Heat over medium heat until it comes to a boil.
• Meanwhile, whisk together the cocoa powder, water, rum and vanilla into a thin paste.
• Place the cocoa paste in a large bowl.
• Chop the chocolate into small pieces (or use excellent quality chocolate chips or paillettes) and add to the bowl.
• When the dairy comes to a boil, regulate the heat so it maintains a slow boil but doesn't boil up in the pan.
• Stir the dairy frequently and boil until it reaches a light caramel color, about 20-30 minutes (less time if you half the recipe). You don't want the color to be as dark as a Sugar Daddy, but it should be significantly darker than sweetened condensed milk. You can see what color it should be above in the post.
• Once the dairy is a lovely shade of deep tan, pour it into the bowl with the chopped chocolate and cocoa paste. Allow it to sit for a minute or two and then whisk until smooth.
• Strain it just to make sure it is completely smooth.
• Store in jars in the fridge.
• If you used fresh dairy, the hot fudge sauce will keep for a good 2-3 weeks in the refrigerator. If your dairy was close to the expiration date, use the sauce up within 5-7 days.

HOT FUDGE SUNDAE TRIFLE

Steps:

• In a small bowl, stir together espresso, hot water, and sugar. Stir to combine; set aside.
• In the bottom of a 3 1/2-quart trifle dish, place an even layer of cake cubes, cutting pieces to fit as necessary. Using a pastry brush, brush the cake cubes with 1/3 of the reserved espresso mixture to moisten. Using an offset spatula, spread 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes brushed with remaining espresso mixture.
• Cover trifle with plastic wrap and transfer to freezer; freeze until ice cream is set, about 1 hour and up to 1 week.
• When ready to serve, remove trifle from the freezer 10 minutes before serving. Beat heavy cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add confectioner's sugar and vanilla, beat until well combined. Top trifle with whipped cream and garnish with chocolate shavings; serve immediately with hot fudge sauce.

HOT FUDGE SUNDAE CAKE

Steps:

• Heat oven to 350.
• Mix flour,granulted sugar,2 tbsp cocoa baking powder and salt in ungreased square pan,9x9x2.
• Mix in milk,oil and vanilla with fork until smooth.
• Stir in nuts.
• Spread in pan.
• Sprinkle brown sugar and1/4 cup cocoa over batter.
• Pour water evenly over batter.
• Bake about 40 minutes or until top is dry.
• Cool 10 minutes.
• Spoon into dessert dishes and top with ice cream.

HOT FUDGE SUNDAE CAKE

Steps:

• Bake cake according to package directions.
• Make fudge sauce by adding all ingredients together.
• Cook and stir for 15 minutes then remove from heat and add vanilla.
• To serve cake: slice cake in equal squares in pan.
• Then put a piece of cake in bowl and slice in half, like a sandwich.
• Pull box away from ice creme and slice ice creme so that you can place it between the 2 slices of cake.
• Now pour about 1/2 cup warm fudge sauce over cake and ice cream.
• Serve and enjoy.

HOT FUDGE SUNDAE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In ungreased 9 x 9 inch square pan stir together flour, sugar, 2 Tablespoons cocoa, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts.
• Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes.
• Let stand 15 minutes; cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving.

HOT FUDGE SUNDAE ICE CREAM CAKE RECIPE

Steps:

• Preheat oven to 350 degrees for a metal or glass pan or 325 degrees for dark or coated pans.
• In a large mixing bowl, combine cake mix, water, oil and eggs until combined and smooth. Pour batter into a well greased 9x13 inch baking pan and cook for 26-30 minutes, or until an inserted toothpick comes out clean. Let cool completely.
• After completely cooled, remove the cake from the pan and cut in half horizontally. Replace the bottom half of the cake into the pan. Cut ice cream into even slices and place over the bottom cake layer. Put the top half of the cake over the layer of ice cream. Cover and store in the freezer until ready to eat. Cut into slices and top with hot fudge, whipped cream, nuts and a cherry.

HOT FUDGE SUNDAE CAKE

Steps:

• 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.

HOT FUDGE ICE CREAM SUNDAE CAKE

Steps:

• Preheat oven to 350 degrees, and grease & flour a 13x9x2 inch pan.
• Prepare, bake, and cool the cake following the package directions.
• Remove cake from pan, and split cake in half horizontally.
• Place bottom layer back in pan.
• Cut ice cream into even slices and place evenly over bottom cake layer. (Use all the ice cream).
• Place remaining cake layer over ice cream.
• Cover and freeze.
• For Fudge Sauce:.
• Combine evaporated milk and sugar in medium saucepan,.
• Cook, stirring constantly, on medium heat until mixture comes to a rolling boil.
• Boil and stir for 1 minute.
• Add unsweetened chocolate and stir until melted; beat over medium heat until smooth.
• Remove from heat and stir in butter, vanilla extract, and salt.
• Cut cake into squares.
• For each serving place a cake square on plate and spoon hot fudge sauce on top. Garnish with whipped cream and a cherry.

HOT FUDGE CAKE

Steps:

• Prepare cake batter according to package directions-- mix the cake mix, water, eggs, and vegetable oil until well blended.
• Pour into a lightly greased 13- x 9-inch pan.
• Stir together sugar and next 3 ingredients; pour over batter (it will sink to bottom of pan).
• Do not stir.
• Bake at 350° for 45 minutes.
• Let stand 10 minutes.
• Serve with vanilla ice cream and chopped pecans.

HOT FUDGE MONSTER SUNDAE

Steps:

• Add the vanilla and cookie dough ice cream to a glass ice cream dish or bowl. Top with a generous drizzle of Hot Fudge Sauce and some chopped pecans. Wedge a whole Chocolate Chip Cookie into the dish. Top with whipped cream and a cherry. Enjoy!
• Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.
• Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!
• Line 3 baking sheets with parchment.
• In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
• Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.

FUNNEL CAKE SUNDAE

Steps:

• In a large, heavy-bottomed pot, heat 2 inches of vegetable oil to 350 degrees F.
• Whisk together the flour, granulated sugar, baking powder and kosher salt in a large bowl. Add the milk, butter, vanilla and egg and whisk until well combined.
• Make one funnel cake at a time: Pour 1/2 cup of the batter through a funnel (see Cook's Note) into the hot oil while making swirling and overlapping motions. Allow to fry and brown for 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining batter.
• Dust with confectioners' sugar and transfer to a plate. Top with a scoop of rocky road, cherry and caramel ice cream, a drizzle of hot fudge, some whipped cream and sprinkles.

HOT FUDGE CAKE

Steps:

• In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt.
• In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined.
• Spread evenly into a 3-qt. slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips.
• In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir).
• Cover and cook on high for 4 to 4 1/2 hour or until a toothpick inserted near teh center of cake comes out clean. Serve warm with ice cream.