Ingredients for Savannah Chocolate Cake With Hot Fudge Sauce
- 1 ½ cups packed light brown sugar
- Vegetable Shortening
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Unsweetened Chocolate
- 3 large eggs
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Unsalted Butter
- 2 cups powdered sugar
- ½ cup evaporated milk
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How to Make Savannah Chocolate Cake With Hot Fudge Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2-inch rectangular cake pan.
- In a large bowl, cream together the brown sugar and softened butter using an electric mixer until light and fluffy.
- Beat in the buttermilk and vanilla extract. Gradually add the melted chocolate, mixing until combined.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the fudge sauce:
- In a medium saucepan over low heat, melt the chocolate chips and butter.
- Stir in the powdered sugar, alternating with the evaporated milk, until smooth and creamy.
- Increase heat to medium and bring the mixture to a simmer, stirring constantly, until thickened (about 8 minutes).
- Remove from heat and stir in the vanilla extract.
- Once the cake is completely cool, serve slices topped with warm fudge sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
169g
Fat
39g
Carbs
18g