Hot fudge sundae cake #1
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (6-oz) seml-sweet chocolate chips |
| 1 | cup | Margarine |
| 2 | cups | Sugar |
| 4 | Eggs | |
| 1 | cup | Buttermilk |
| 2½ | cup | Flour |
| ¼ | teaspoon | Baking soda |
| ⅔ | cup | Hershey syrup |
| 2 | teaspoons | Vanllla |
| ⅛ | teaspoon | Salt |
| 1 | cup | Chopped pecans |
| Bananas | ||
| Whipped topping | ||
| Maraschino cherries | ||
| Ice cream | ||
| Hot fudge topping | ||
| Glaze | ||
Directions
OPTIONAL
Do NOT preheat oven. Place chocolate chips in a double boiler. While they are melting, cream margarine and sugar together. Add eggs, beating well, Add melted chocolate, buttermilk, flour and soda (sifted together), Hershey syrup, vanilla and salt. Shake pecans in flour and add to mixture. Bake in greased and floured tube or bundt pan. Start in a cold oven and bake at 350ø for 1-½ hours. Serving suggestions: Serve 2 thin slices with sliced bananas sandwiched in between. Top each serving with whipped topping and a cherry. Or sandwich ice cream between slices and top with bananas and hot fudgs saucs. Also good iced with your favorite glaze. Yield: 18 to 20 servings.
JUDY HUPFER (MRS. JAMES)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .