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Tuesday, July 25, 2017

Easy Hot Fudge Sundae Cake

You can not talk about ice cream without mentioning a few of the favorite ice cream treats. You can not talk about ice cream treats without talking about sundaes. When the subject of sundaes come up you most likely will come to the thought of hot fudge. Did you know that the first hot fudge sundae was made in Los Angeles, California in 1906. The famous C.C. Brown's Ice Cream Shop owned by Clarence Clifton Brown was the creater of such a trat.

The dessert was sold in a stylish fluted glass some call a sundae glass back in the day. This allowed the ice cream and the hot fudge to run down the side. Let me take a moment and remind you of how the sundae received its name. The famous Sunday Blue Laws common in the 19th and early 20th century. It was against the law to sell soda water on Sunday's and that meant there would be ice cream sodas. But when a need arises an answer can be found and the ice cream sundae was invented

Hot Fudge Sundae Cake

1 cup all-purpose flour (see post above for gluten-free)
⅔ cup sugar
2 tablespoons + ¼ cup cocoa powder, divided
2 teaspoons baking powder
½ teaspoon espresso powder (optional)
½ teaspoon + ⅛ teaspoon salt, divided
½ cup unsweetened dairy-free milk beverage (I use So Delicious Coconut Milk Beverage)
2 tablespoons rice bran, grapeseed or avocado oil (or you favorite baking oil)
1 teaspoon vanilla extract
¾ cup packed brown sugar
1½ cups hot water
1 to 2 pints dairy-free ice cream (I use So Delicious Vanilla or Creamy Cashew Frozen Dessert)
Chopped nuts, for topping (optional)

Preheat your oven to 350ºF.
Add the flour, sugar, 2 tablespoons cocoa powder, baking powder, espresso (if using), and ½ teaspoon salt to a mixing bowl. Stir or whisk until combined and any clumps of cocoa are broken up.
Make a well in the flour mixture and add the milk beverage, oil and vanilla. Stir to combine. The batter will be a bit thick.
Scrape all of the batter into a 9x9-inch ungreased baking pan, and spread to even out.
Add the brown sugar, ¼ cup cocoa powder and ⅛ teaspoon salt to your mixing bowl. Add the hot water and whisk to combine. Slowly pour the chocolate liquid all over the batter in your pan.
Bake for 40 minutes, or until a toothpick inserted into just the top cake layer comes out clean. Let cool 10 minutes.
Serve the cake topped with 1 to 2 scoops of the dairy-free ice cream. You can optionally top with nuts and whisk water or coconut oil into any remaining sauce in the pan (it is thick, with a pudding like texture) to drizzle it over the top, too.

Slow Cooker Option:  Follow the preparation instructions, but add the cake and sauce ingredient layers to a slow cooker. Cover and cook on HIGH for 2 to 2½ hours or until a toothpick inserted in the cake center comes out clean. Turn the crockpot off and let the cake stand uncovered for 30 to 40 minutes before serving.

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