Every time I make this cake, I am reminding of my sweet grandmother (Nan)! She was a wonderful "Southern" cook. She passed away several years ago now, but left a true legacy-she created this marvelous "oh so chocolaty" cake! It is the family favorite when I ask, "What kind of cake would you like"? One taste of this wonderful, ooey-gooey, and chocolaty tasting cake and you’ll soon know why! I love the ease of preparation too, which is especially nice in the hustle and bustle of the world we live in.
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109 per serving
- 1 20 oz. package devil's food cake mix
- 2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 1/2 cup margarine or butter (1 stick)
- 1 teaspoons vanilla extract (real is best if you have it)
Bake one Devils Food cake mix, as directed on box, in a 9" X 12" baking pan.
When done, cut into serving squares and pour prepared "Hot Chocolate Syrup" over cake evenly.
Hot Chocolate Syrup Directions:
Bring all ingredients except vanilla to a full rolling boil that you cannot stir down, and then boil for 1 full minute, stirring constantly. Be careful not to overcook or this sugar mixture will crystallize. Carefully add vanilla extract (sometimes it sizzles) and then carefully and slowly pour the hot chocolate syrup over baked cake that has already been cut into serving squares with trying to evenly cover
Notes: Storage and Optional Garnishing and Serving Cuts:
Once cake is cooled, you can serve with a dollop of sweetened whipped cream and chocolate curls, if desired. Cover and refrigerate any leftover cake. Servings: Depending on your cut, you can get either 12 servings (4 cuts horizontally and 4 cuts vertically, or 20 smaller servers (5 cuts horizontally and 4 cuts vertically).