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Hot Fudge Cake With Spirited Berries




Quick and easy


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 and 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 top. 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 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.

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

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