Hot Fudge Sauce Cake

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One of our vintage recipes.
16 to 18 servings
1/4 cup butter OR margarine
4 ounces unsweetened baking chocolate
1/2 cup Crown® Lily White® Corn Syrup
1/2 cup Beehive® OR Crown® Golden Syrup
1/2 cup milk
1 teaspoon pure vanilla extract
2 cups sugar
1 package (18.25 ounces) yellow OR white cake mix, plus ingredients specified on label
Associated Recipes:

Preheat oven to 350°F.

Melt butter and chocolate together in double boiler or bowl set over boiling water. Remove from heat; quickly stir in light and dark corn syrup, a little at a time. Stir in milk and vanilla, then sugar; mix well. Pour sauce into lightly greased 13 x 9-inch baking pan. Spread evenly over bottom of pan.

Prepare cake batter according to directions on package. Carefully spoon cake batter into prepared pan to completely cover fudge sauce.

Bake 35 to 40 minutes or until cake is well browned and springs back when touched lightly on top. Let stand in pan at least 30 minutes.

To serve, cut cake into squares and invert each piece onto a serving dish. Spoon additional sauce from the pan over each piece. Serve warm.

Recipe Note: You may substitute 1 cup Light OR Dark Corn Syrup instead of 1/2 cup of each, if desired.

Total Time
Bake Time 40 to 45 minutes
Chill Time 30 minutes
Nutritional Facts
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