Hot Fudge Brownie Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 294.1
- Total Fat: 6.3 g
- Cholesterol: 1.3 mg
- Sodium: 211.3 mg
- Total Carbs: 64.9 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g
View full nutritional breakdown of Hot Fudge Brownie Cake calories by ingredient
Introduction
This rich, layered brownie cake is a chocolate lover's dream! Sprinkle with chocolate cookie crumbs for a crunchy top layer. This rich, layered brownie cake is a chocolate lover's dream! Sprinkle with chocolate cookie crumbs for a crunchy top layer.Number of Servings: 8
Ingredients
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1 cup all purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup milk, warmed slightly in microwave
3 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water
Directions
Preheat oven to 350. Stir together flour and next three ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.
Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; gently pour over batter in pan smoothing with spoon. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers.
Bake at 350 for 45 minutes or until cake layer forms on top and layer springs back when touched. Let cool on wire rack for 25 minutes.
Serve warm with ice cream.
Makes 8 servings.
Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; gently pour over batter in pan smoothing with spoon. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers.
Bake at 350 for 45 minutes or until cake layer forms on top and layer springs back when touched. Let cool on wire rack for 25 minutes.
Serve warm with ice cream.
Makes 8 servings.
Member Ratings For This Recipe
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DAISY1358
I made this and subsituted splenda for the sugar and splenda brown sugar blend for the brown sugar. I also used skim milk which changed the calores to 178 per serving. It tasted great too! Esp with vanilla ice cream! - 2/17/09
Reply from QTPIE7375 (2/18/09)
I was afraid to make too many substitutions because I thought it would change it too much. But I am glad to see that you did it and think it is still ok and for the difference in calories I am going to try it that way next time. Thanks!
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CD1086014
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LILMOUSE123
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RUTHIJO
omgosh this was awesome. Although I messed up and put brown sugar in the batter instead of white, could taste the difference, it still had a good flavor even after the 3rd day infact I think it was better. Definantely took care of my choc craving and DH loved it also. Absolutely making again! - 8/6/09
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AMYLOVESTZU
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SBLANCHFIELD
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DCMUM61
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OHTALLONE
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TRYHARD731
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EVER-HOPEFUL
it is tops,as my son is allergic to eggs it is not often that i find a tasty cake recipe that he can eat,as the top layer is also out of cacoa and not chocholate he is able to eat it.thanks this will be his next birthday cake recipe.wanted to give it 5 stars but don´t no how to do the star rating. - 2/21/09
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DANBYDESIGN
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MR_CHAOS
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1CRAZYDOG
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MUSICNUT
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OLYMPIA_RYE
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BRITTANY.COLE09
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NAOMIGBALL
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HDMARTIN88
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MELODI_363
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AIMEELAIWA
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KAWEHILANI
this was great! It totally quelled my chocolate craving.I did try another members suggestion of using splenda instead of sugar and splenda brown sugar blend instead of brown sugar and it came out just lovely. I would recommend this to any chocolate lover. It was so decadent I didn't even want more! - 11/25/09
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MJYK2014
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PAULASTRAS
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TAPGIRL72
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CD1752179
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CD4402315
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MARTYLYNN1
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JANEDOE12345
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BUDBABE10
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CYNTHIAS50
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POETSOUL