Chocolate Fudge Sundae Cake
A rich, chocolatey dessert featuring a fudgy cake topped with nuts and served over ice cream, perfect for indulgent gatherings and chocolate lovers alike.
Ingredients
Instructions
- Spray a 9 x 9-inch or medium glass baking dish with Pam, then mix in the flour, sugar, cocoa, baking powder, and salt.
- Mix in the milk, oil, and vanilla until smooth.
- Stir in the nuts and spread evenly over the batter.
- Sprinkle with 1 cup of brown sugar and 1/4 cup of cocoa on top.
- Pour 1 3/4 cups of hot water over all without stirring.
- Bake for 20 minutes at 350°F (175°C).
- Let stand for 15 minutes after baking.
- Serve warm over ice cream.
Tips & Substitutions
For a richer flavor, consider adding a pinch of espresso powder to enhance the chocolate. If you're out of nuts, you can substitute with chocolate chips or omit them entirely for a nut-free version. Use whole milk for a creamier texture, but almond or oat milk can work too for a dairy-free option.
Serving Suggestions
Serve the Chocolate Fudge Sundae Cake warm topped with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Aunt Mary'S Pecan Pie for a decadent dessert spread. Drizzle with chocolate sauce or caramel for added sweetness and flavor.
Storage & Reheating
To store leftovers, place the cooled cake in an airtight container and refrigerate for up to 3 days. For reheating, warm individual portions in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Fudge Sundae Cake contains roughly 370 calories, with 2g protein, 12g carbohydrates, and 36g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1114mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Just add the toppings and hot water right before baking to ensure the best texture.
What can I use instead of nuts?
If you prefer a nut-free cake, simply omit the nuts or replace them with chocolate chips or dried fruit for added texture and sweetness.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend in equal measurements to make a gluten-free version of this delicious cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).