Hot Fudge Cake

Recipe from Nicole Yoder, farmer from Decatur County

Hot Fudge Cake

Hot Fudge Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 9


  • 1 cup flour

  • ¾ cup sugar

  • 6 tablespoons cocoa, divided

  • 2 teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup milk

  • 2 tablespoons soybean oil

  • 1 teaspoon vanilla

  • 1 cup brown sugar

  • 1¾ cup hot water

  • Whipped cream or ice cream, optional

Preheat oven to 350°F. In a medium bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread into an ungreased 9x13 baking pan (may take a bigger pan). Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake for 35 to 40 minutes. Serve warm. Top with whipped cream or ice cream if desired.

Nutrition per serving: 218 Calories, 4g Total Fat, 1mg Cholesterol, 184mg Sodium, 46g Carbohydrate, 1.5g Fiber, 3g Protein