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Hot Fudge Cake With Spirited Berries
Prep Time:
30 minutes
Cook Time:
40 minutes
6 servings

1 cup buttermilk baking mix

1/2 cup sugar

1/4 cup cocoa powder

1/2 cup milk

1 teaspoon vanilla

1/2 cup sugar

1/4 cup cocoa powder

1 cup hot tap water

1 cup sweet white dessert wine

1 cup water

1 cup sugar

2 cups frozen blackberries (8 ounces)


Heat oven to 350°F. Spray a 9-inch round pie pan or baking dish with nonstick spray.
Combine baking mix, 1/2 cup sugar and 1/4 cup cocoa powder in a large bowl. Stir in milk a
nd vanilla and blend well; mixture will be stiff. Spread into prepared pan.
Combine sugar and cocoa powder for topping and sprinkle over batter; pour hot water over t
op. Bake 35 to 40 minutes or until center of cake springs back when touched lightly.
Prepare berry sauce while cake bakes. Pour wine into a small saucepan; place water and sug
ar in a separate medium saucepan. Place each saucepan over medium-high heat; stir to disso
lve sugar and bring contents of both pans to a boil; stir each occasionally. Boil 10 minut
es to reduce each to 1/2 cup. Stir wine into saucepan with sugar water; add berries and re
duce heat to medium. Simmer 5 more minutes. Remove from heat and set aside.
Remove cake from oven and let stand 10 minutes. Sauce will form at bottom of cake. Invert
cake onto a serving plate (place plate over cake and turn over); spoon any remaining sauce
from pan over top of cake. Cut into slices and serve berry sauce over warm cake.

Nutritional Information

No Nutritional Information Available