Years ago this cake quick became my favorite chocolate cake as it was more like milk chocolate because it started with yellow cake mix instead of the regular chocolate cake mix most recipes call for when using mixes. Well it is still one of my favorite cakes but with an added twist! The other day we had some ice cream at the Thirsty Lion with the best hot fudge sauce I’ve ever had. So as soon as I got home I began to search recipes for hot fudge sauces that I felt might mimic the one we had last week. As I have been going thru some old recipes to see which ones I wanted to keep and which ones needed to be thrown out, I saw this one in one of my old torn out pages from a Paula Deen magazine! It went along with her recipe for her sweet hubbys fav chocolate chocolate cake. And was intitled
“To Die For Hot Fudge Sauce”. Well this has got to be the one I have been looking for and I made it last night to go with my old trusted chocolate cake Ihad made in the afternoon . So because I’m in an extra good mood after buying my first Fall decor today, I’ll give you both recipes! Thank you Paula Deen for always coming to our rescue for the most delicious desserts! I forgot to mention that the cake recipe was also from Paula years ago!
Top off the above cake with this sauce and whipped cream-and don’t worry about the calories, this is so worth it!
Hot Fudge Sauce
Makes 3 Cups
1 (12 oz) package of semisweet chocolate chips
1/2 cup butter
2 cups powdered sugar
1 (12oz can) evaporated milk
1 tablespoon vanilla extract
In medium saucepan combine the chocolate chips and butter (I used unsalted butter)
Cook over low heat, stirring constantly for 2-3 min or until chocolate is melted and smooth. Add powdered sugar and milk, whisking until til smooth. Increase heat to medium and cook, stirring constantly for 5 minutes. Remove from heat and stir in vanilla. Cover and chill. It will thicken as it cools,
Save Sauce up to a week (like it will last that long in our house) and warm in microwave before using !
Chocolate Castles 