WARM - CHOCOLATE - MMMMMMM

THANKS TO CHEF BOBBY BUZZ

CHOCOLATE PUDDING CAKE

MAKES 2 FULLSIZE HOTEL PANS

CAKE

1 BOX HILLTOP HEARTH BROWNIE MIX   

4 t. BAKING POWDER

3 C. COLD WATER

2 T. VANILLA EXTRACT

HOT FUDGE

3 LBS. LIGHT BROWN SUGAR

2  C. COCOA POWDER

1 GAL HOT WATER

ASSEMBLY

MIX BAKING POWDER AND BROWNIE MIX IN LARGE BOWL.  SLOWLY ADD COOL WATER AND CONTINUE TO MIX TILL SMOOTH.  ADD VANILLA EXTRACT AND BLEND WELL.  BATTER SHOULD BE SMOOTH

DIVIDE BETWEEN 2 HOTEL PANS 6 CUPS EACH.  SET ASIDE AND MAKE HOT FUDGE SAUCE

SAUCE

MIX ALL FUDGE SAUCE INGREDIENTS TOGETHER UNTIL SUGAR IS MELTED

POUR 10-1/2 C. LIQUID OVER EACH PAN USING A SPATULA TO DEFLECT SAUCE AND KEEP THE LIQUID ON TOP.

BAKE AT 300 IN A CONVECTION OVEN OR 350 IN A REGULAR OVEN FOR ABOUT 40-50 MIN. SERVE WARM WITH VANILLA ICE CREAM OR WHIPPED CREAM.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc