If you are looking for the perfect reason to be happy that the weather has cooled off and you can finally use your oven, I have it right here. This classic Hot Fudge Sundae Cake is oh so amazing. The warm chocolate fudge and chocolate cake combined with some vanilla ice cream make for a dessert to savor.
For this recipe I omitted the nuts and used the marshmallow substitution which turned out fabulous. I highly recommend it! And if you haven’t yet ever made a cake like this, don’t wait another day. If you like chocolate you’ll love this dessert. Trust me. 
Ingredients
1 cup all purpose flour
3/4 cup granulated sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts (optional)
1 cup packed brown sugar
1/4 cup cocoa
1 3/4 cups hottest tap water
ice cream
Substitutions:
Raisin Sundae Cake: substitute 1 cup raisins for the nuts
Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt in ungreased square 9×9 inch pan or double the recipe as I did and add to a 13×9 inch pan.
Add in milk, oil and vanilla.
Mix with fork until it is smooth.
Stir in nuts or in my case, marshmallows.
Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over the batter.
Bake 40 minutes in a preheated 350 degree oven. When you remove it from the oven it may look a little strange but just wait until you dish it out warm and top with ice cream. Be sure to soon the hot fudge sauce from pan onto each serving!
This recipe came from the Better Crocker’s cookbook Tenth Printing 1983 copyright 1978.
Looks really yummy Emilie! Thanks for the recipe!
Wow, I’m going to have to try that one! CHOCOLATE!!!!!!!!!!
Oh yumm!! I am drooling!