Page 265 - Family cookbook v30_Neat

259

Mary Evelyn Davison

Hot Fudge Cake

1 dark chocolate cake (you can bake it in a jelly roll pan or if you prefer,

bake in a 9 x 13 pan and then split each piece horizontally)

Vanilla ice cream, sliced to the size of your cake pieces

Cool Whip

Hot Fudge Sauce (recipe follows)

1. On a dessert plate (or bowl) place a thin slice of cake.

2. Top with a slice of ice cream.

3. Then add a second slice of cake on top.

4. Top with Hot Fudge Sauce and cool whip.

Hot Fudge Sauce

2 squares unsweetened chocolate

1 stick real butter

1 can (5 oz.) evaporated milk

1 teaspoon vanilla

2 cups confectioners sugar, sifted

1. Melt chocolate, butter and evaporated milk in a saucepan.

2. Add vanilla and sifted sugar.

3. Stir and bring to a boil.

4. Turn off and it is done.

Note: I use a large (13‐3/4 oz.) evaporated milk because I like it real creamy. Add extra sugar if you use more cream.