Ingredients

serves approximately 20

　　2 cups brown sugar

　　1/2 cup Crisco shortening

　　1 cup buttermilk

　　1 teaspoon vanilla

　　2 ounces unsweetened chocolate, melted

　　3 eggs

　　2 cups sifted all-purpose flour

　　1 teaspoon baking soda

　　1/2 teaspoon salt

　　

Hot Fudge Sauce

One 4-ounce bar German chocolate

　　1/2 ounce unsweetened chocolate

　　8 tablespoons (1 stick) butter

　　3 cups powdered sugar

　　1 2/3 cups evaporated milk

　　1 1/4 teaspoons vanilla

　　

Step 1

Preheat oven to 350 degrees. Cream together brown sugar and shortening; add buttermilk and vanilla. Add melted chocolate, then add eggs one at a time; beat for 2 minutes. Sift together flour, baking soda, and salt and add to creamed mixture. Beat an additional 2 minutes. Pour into a 13 × 9 × 2-inch greased, floured pan. Bake for 40 to 45 minutes.

　　

Hot Fudge Sauce

Step 2

Melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternating with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla; serve warm over Savannah Chocolate Cake (or your favorite sheet cake).

　　Paula Deen's Kitchen Classics