Hot Fudge Cake With Spirited Berries

Prep Time:
30 minutes
Cook Time:
40 minutes
6 servings



1cupbuttermilk baking mix,


1/4cupcocoa powder,




1/4cupcocoa powder,

1cuphot tap water,

1cupsweet white dessert wine,



2cupsfrozen blackberries (8 ounces),


1Heat oven to 350°F. Spray a 9-inch round pie pan or baking dish with nonstick spray.

2Combine baking mix, 1/2 cup sugar and 1/4 cup cocoa powder in a large bowl. Stir in milk and vanilla and blend well; mixture will be stiff. Spread into prepared pan.

3Combine sugar and cocoa powder for topping and sprinkle over batter; pour hot water over top. Bake 35 to 40 minutes or until center of cake springs back when touched lightly.

4Prepare berry sauce while cake bakes. Pour wine into a small saucepan; place water and sugar in a separate medium saucepan. Place each saucepan over medium-high heat; stir to dissolve sugar and bring contents of both pans to a boil; stir each occasionally. Boil 10 minutes to reduce each to 1/2 cup. Stir wine into saucepan with sugar water; add berries and reduce heat to medium. Simmer 5 more minutes. Remove from heat and set aside.

5Remove 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

Copyright 2001-2015, H-E-B