Hot Fudge Sundae Cake Food

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 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 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.

CROCK POT HOT FUDGE SUNDAE CAKE

Steps:

• Spray inside of 2- 3 1/2 quart crock with cooking spray.
• Mix flour, sugar, 2 TBS cocoa, baking powder and salt in medium bowl.
• Stir in milk, oil and vanilla until smooth.
• Stir in nuts.
• Spread batter evenly in slow cooker.
• Mix brown sugar and 1/4 cup cocoa in small bowl.
• Stir in hot water until smooth.
• Pour evenly over batter in crock.
• Cover and cook on high 2- 2 1/2 hours or until toothpick inserted in center comes out clean.
• Turn off crock.
• Let cake stand uncovered 30- 40 minutes to cool slightly before serving.
• Spoon warm cake into dessert dishes.
• Spoon sauce over top.
• 6 servings.

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 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.

ITALIAN HOT FUDGE SUNDAE

Steps:

• Bring 2/3 cup of cream and espresso to a simmer. Remove from burner and add chocolate. Stir until smooth.
• Beat remaining cup of cream. Add powdered sugar (a tablespoon at a time), and almond extract or amaretto in a mixing bowl and beat until peaks form.
• Scoop the ice cream into sundae dishes.
• Top with chocolate sauce, whipped almond cream, and nuts. Garnish with cherry.

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.

INDIVIDUAL HOT FUDGE SUNDAE CAKES

Steps:

• Preheat oven to 350°.
• In a small bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and mix well.
• Add milk, butter and vanilla and mix.
• Spoon evenly into six ungreased 10 oz custard cups.
• Place cups on a 15x10 baking sheet.
• In a small bowl, combine brown sugar and 1/4 cup cocoa.
• Spoon 2 to 3 tablespoons of this mixture evenly over batter in each cup.
• Pour 1/4 cup hot water evenly over top in each cup.
• Bake at 350° for 20 to 25 minutes or until center is set and firm.
• Serve warm with a scoop of vanilla ice cream.

MICROWAVABLE HOT FUDGE SUNDAE CAKE

Steps:

• 1. In an ungreased 3-4 quart microwavable safe dish combine the flour, sugar, 2 Tbsp. cocoa powder, baking powder, and salt.
• 2. Stir in the milk, oil, and vanilla until combined.
• 3. Fold in nuts.
• 4. Combine brown sugar, and remaining cocoa powder and sprinkle over batter.
• 5. Pour boiling water over batter (DO NOT STIR!!).
• 6. Microwave uncovered on HIGH 9-10 minutes or until top of cake springs back when lightly touched.
• 7. Serve with a dollop of Cool Whip.

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.