Hot Fudge Dump Cake

I scream, you scream, we all scream for ice cream! Especially when it’s melting over moist chocolate cake and hot fudge sauce!

This family friendly cake has been featured in the Betty Crocker cookbooks since the 1940’s. It’s so easy, it’s often overlooked. I know I have over the years! Extremely easy and equally impressive, Mom made this dessert on special occasions for friends and family alike. But don’t tuck this recipe away in a time capsule!

Easy enough for a week-night chocolate cake and ice cream craving, the only skills required to make this treat are measuring, stirring, and turning on the oven! Oh! And scooping ice cream! In my version, I use hot coffee for two reasons: 1.) coffee is readily available (and relied upon) in our house, and 2.) coffee enhances the chocolate flavor in baked goods. If java isn’t your thing, substitute the hot coffee for hot water.

Go for it! Your family and friends will thank you!

Hot Fudge Dump Cake

Print Recipe

Oh so easy and oh so delicious, Hot Fudge Dump Cake is a moist chocolate cake with nuts that makes its own hot fudge sauce.  Top with a scoop of ice cream for a hot fudge treat!

• Author: Erin Thomas
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: About 1 hour and 15 minutes
• Yield: 12 servings 1x

Ingredients

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2 cups all-purpose flour

1–1/2 cup granulated sugar

1/4 cup cocoa powder + 1/2 cup cocoa powder (don’t combine)

4 tsp. baking powder

1/2 tsp. salt (kosher or table)

1 cup milk (whole or 2%)

1/4 cup vegetable oil

2 tsp. vanilla

1–1/2 cup walnuts, chopped*

2 cups light brown sugar, packed

1–1/2 cups boiling water

2 cups very hot coffee**

Your favorite ice cream flavor, if making sundaes

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Instructions

Preheat oven to 350 degrees F.

In an un-greased 9″X13″ cake pan, combine all-purpose flour, granulated sugar, 1/4 cup cocoa powder, baking powder and salt.  Stir in vegetable oil, milk and vanilla until smooth.  Mix in walnuts.  Spread evenly in the pan.

Evenly sprinkle the brown sugar and 1/2 cup cocoa powder over the batter. Pour hot water and coffee over the batter, brown sugar and cocoa.  DO NOT stir!

Bake cake for 45-50 minutes or until the top of the cake appears dry.  The sauce will form on the bottom of the pan.

Serve warm with a scoop of your favorite ice cream!

Notes

*Walnuts can be substituted for any nut of your choice.  They can also be omitted for preference or allergies.

**If coffee is not your flavor, substitute the 2 cups of hot coffee with 2 cups of boiling water.