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Nutrition Facts
Serving Size 204 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 1 g 5%
Trans Fat 1.5 g
Cholesterol 0 mg 0%
Sodium 360 mg 15%
Total Carbohydrate 96 g 32%
Dietary Fiber 4 g 16%
Sugars 71 g
Protein 4 g
Vitamin A 2% Iron 8%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hot Fudge Cake With Spirited Berries
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) Pioneer Buttermilk Baking Mix
2 cup(s) H-E-B Cane Sugar
1/2 cup(s) H-E-B Select Ingredients Baker's Scoop Cocoa
1/2 cup(s) H-E-B Select Ingredients 2% Milk
1 Tsp H-E-B Pure Vanilla Extract
1 cup(s) sweet white wine
2 cup(s) blackberries, frozen
1 3 second spray, non-stick cooking spray
1 cup(s) hot tap water
1/2 cup(s) water
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Instructions

1
Heat oven to 350°F.
2
Spray a 9-inch round pie pan or baking dish with non-stick spray.
3
Combine baking mix, 1/2 cup sugar and 1/4 cup cocoa powder in a large bowl.
4
Stir in milk and vanilla and blend well; mixture will be stiff. Spread into prepared pan.
5
Combine 1/2 sugar and 1/4 cocoa powder for topping and sprinkle over batter; pour hot water over top. Bake 35-40 minutes or until center of cake springs back when touched lightly.
6
Prepare berry sauce while cake bakes. Pour wine into a small saucepan.
7
In a separate medium saucepan place 1/2 cup water and 1 cup sugar
8
Place each saucepan over medium-high heat; stir to dissolve sugar and bring contents of both pans to a boil; stir each occasionally.
9
Boil 10 minutes to reduce each to 1/2 cup.
10
Stir wine into saucepan with sugar water; add berries and reduce heat to medium.
11
Simmer 5 more minutes then remove from heat and set aside.
12
Remove cake from oven and let stand 10 minutes.
13
Sauce will form at bottom of cake. Place plate over cake and turn over to invert the cake on plate.
14
Spoon any remaining sauce from pan over top of cake. Cut into slices and serve berry sauce over warm cake.

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