Hot Fudge Cake Recipe

You can also make this Hot Fudge Cake Recipe sugar-free, but it won’t be quite as decadent.

By Jean Teller
May/June 2012
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A bowl full of ice cream and Hot Fudge Cake hits the spot.
Lori Dunn
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Sue Metcalf, Choudrant, Louisiana, sends this Hot Fudge Cake Recipe, writing, “I have a recipe that was on the Hershey’s Cocoa can, and my sister made it many times in the late 1950s and ’60s. I have used it also and hope others enjoy it as much as our family. I have tried it sugar-free; it is not the same but better than nothing.”

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Hot Fudge Cake Recipe

4 tablespoons margarine
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups sugar, divided
1/2 cup cocoa, divided
3/4 cup milk
1 teaspoon vanilla
Nuts, optional
2 cups boiling water

Heat oven to 350°F.

In 1 1/2-quart baking dish, melt margarine.

Sift into baking dish: flour, baking powder, salt, 1/2 cup sugar and 1/4 cup cocoa. Add milk and vanilla. Mix right in dish until smooth. (Batter will be very thick.) Add nuts of your choice, if desired.

In mixing bowl, combine remaining sugar and cocoa; sprinkle over mixture in baking dish.

Carefully pour boiling water over all. Do not stir.

Bake for 40 minutes. Serve warm with ice cream. Makes its own sauce on bottom.

Note: From Sue, “This is a chocolate lover’s dream come true. I remember my sister doubling the recipe and making it in the broiler pan. We could all have two servings and wow, was it good! I like it hot or cold. Self-rising flour may be used, just omit the baking powder and salt. If it is too dry, try cooking it less, and if chocolate sauce is too thin, try cooking it longer. A shallow pan will require less cooking, and a deep pan more cooking.”

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