This Chocolate Fudge Cake recipe might need the sub-title “for chocolate lovers only”. This cake is rich, dense, sweet and oh so chocolaty!!
One glance at the recipe and you’ll see the first clue… yes, the recipe does call for one full can of Hershey’s syrup! =)
But before we get to the recipe, this cake has a story…
When I was 11 years old my mom paid $2 at a homeschool conference for the name and address of a pen-pal for me… another 11 year old girl. I lived (and still live) in California and my new pen-pal, Sala, lived in North Carolina. I wrote the first letter. On the front of the envelope I drew a bear, along with the words “Let’s be friends”. A short while later I received my first letter from Sala, and on the front of the envelope she drew two bears and the text, “I’d like to be friends”.
From those first letters in 1989 we continue to write back and forth, often several times a week. Our letters were sent in envelopes that were mini works of art… covered with drawings and stickers! I’m surprised the post office could find the addresses around all of the color!
My mom also began communicating with Sala’s mom from time to time, and for my 13th birthday it was planned that my mom and I would fly to North Carolina and stay with Sala and her family for 2 weeks. It was my first flight, and I was so excited to meet my friend!!
My 13th birthday was going to be celebrated in North Carolina, and Sala’s mom, Affie, asked what kind of cake I would like. My answer was (and will always be) “chocolate”. The morning of my 13th birthday I was presented with this delicious Chocolate Fudge Cake, a cake that would from then on be called “North Carolina Chocolate Cake” in our house!
As the years passed, hundreds of more letters were exchanged between Sala and I. Six years after my visit to North Carolina, Sala flew out to California to be a part of my wedding. Another several years (and more letters) passed and I flew across the country to attend her wedding. We are now both mother’s to two sweet girls. In fact it didn’t occur to me until just this moment, but my oldest daughter is nearly 11… the same age I was when Sala and I first became friends!
We still live on opposite sides of the country, and we don’t write letters as often as we did as children, but Sala and her family will always hold a very special place in my heart.
This rich and delicious cake is the recipe we turn to when only CHOCOLATE will do! The texture is more dense than a traditional cake… it’s somewhere between a cake, brownie and fudge.
Chocolate Fudge Cake
This rich, dense cake is sure to satisfy any chocolate craving!
Yield: 1- 9"x13" pan, about 16 servings
1/2 cup (1 stick) butter
1 cup sugar
1 teaspoon vanilla
1-1/2 cups (one 16oz can) Hershey's chocolate syrup
1/4 teaspoon salt (omit if using salted butter)
1 cup flour
1 cup sugar
1/2 cup (1 stick) butter
1/3 cup milk
1/2 cup chocolate chips
In a large saucepan heat the butter and sugar until melted and well combined.
Remove pan from heat and add vanilla and chocolate syrup.
Add eggs and beat well (with a spoon or whisk).
Add salt and flour and stir until fully combined.
Pour batter into a greased 9"x13" pan.
Bake in a preheated 350*F oven for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
As the cake cools a bit, make the frosting.
In a saucepan, heat the butter, sugar and milk until it comes to a boil (stirring as needed).
Remove pan from heat and add chocolate chips. Do not stir for a minute or so and the chocolate chips will melt on their own. After a minute or two, stir to fully combine all ingredients.
Pour icing over the (still warm) cake, using an offset spatula to spread as needed.
Allow cake and icing to cool fully before cutting.
Recipe Source - Affie Ray, 1991 (made for my 13th birthday)
Note- From everything I've read, Hershey's syrup is the same in a can or in a plastic bottle. If you can not find a can, feel free to use syrup from a bottle. Also, yes, 16 fluid ounces is 2 cups, not 1-1/2 cups as listed in the recipe. For some reason the 16oz measurement on the can of syrup is weight, not fluid ounces.
Share this cake with the chocolate lovers in your life!
My family loves “make your own pizza” night, and this Cinnamon Streusel Dessert Pizza is a perfect treat to round out the meal!
When a recipe starts with lots of cinnamon and sugar… you know it’s going to be good! Add in butter, fresh pizza crust and a simple glaze and you’ll have an easy treat that everyone loves!
We make pizza at home pretty often, but one thing I always struggle with is rolling out the dough into a reasonably round shape! I usually give up after fighting the dough, and settle on some random “blob” shape! Here’s a photo I shared on Instagram of one of my recent pizzas.
Fleischmann’s brand recently introduced me to a new product, their Pizza Crust Yeast. This yeast is designed just for pizza crust, and is much easier to roll out than traditional pizza dough. I figured it was worth a try! I mixed up the dough according to the package directions. Once the dough is mixed, it’s ready to roll (there is no rise time). I started rolling, and what do you know… it didn’t spring back into a blob, it rolled out beautifully!
Now I can easily make this delicious Cinnamon Streusel Dessert Pizza anytime I want!
Mix up the dough according to package directions (or feel free to use fresh, store-bough dough).
Roll out dough onto a lightly floured surface.
Pierce dough with a fork, then lightly brush with melted butter.
Spread around cinnamon streusel mixture, then bake.
Cinnamon Streusel Dessert Pizza
This super simple dessert pizza is a perfect treat for pizza night, or anytime!
Fresh Pizza Dough
(I used Fleischmann's Pizza Crust Yeast, and the recipe on the package)
3 Tablespoons butter (melted)
1 Tablespoon cinnamon
1/3 cup brown sugar
3 Tablespoons flour
1 cup powdered sugar
1 Tablespoon milk
1/2 teaspoon vanilla extract
Prepare pizza dough as directed on package, or use fresh store-bought dough.
Roll out dough on a lightly floured surface, then transfer to a baking stone, or baking sheet lined with parchment paper.
Use a fork to pierce some holes all over the pizza (leaving about 1 inch untouched around the outside edge)
Use a pastry brush to lightly brush some of the melted butter all over the pizza dough.
Combined remaining melted butter with cinnamon, sugar and flour and mix with a fork until all the ingredients are moistened, and mixture is crumbly.
Spread crumb mixture evenly around the pizza, leaving an edge of crust.
Bake pizza in a preheated 425*F oven for 12-15 minutes, or according to pizza dough instructions.
Once baked, combine glaze ingredients and drizzle glaze over pizza.
Serve while still a bit warm.
Recipe source - Glorious Treats
It’s amazing how delicious simple ingredients can be! Give this Cinnamon Streusel Pizza a try the next time you make pizza at home!
My girls thought it was quite funny that the cinnamon streusel mixture looks like ”taco meat”… but the delicious sweet aroma of this pizza baking gives it away! =)
Disclosure – I was provided product and/or compensation from Fleischmann’s for creating this post. I only share products and brands I use and love. All images, text and opinions are my own.
Summer and S’mores just belong together!
These S’mores Bars are thick, chewy and delicious… and taste like s’mores and a chocolate chip cookie combined!
I made a batch of these scrumptious bars for a family BBQ this weekend and when I went to retrieve my plate, there was nothing on it but a few crumbs! I’m sure I’ll be making these S’mores Bars several more times this summer!
These bars are thick, chewy and delicious! It's like a S'mores and a chocolate chip cookie had a baby!
Yield: 1- 9x13" pan (about 24 bars)
1/2 cup butter, melted
2 cups graham cracker crumbs (made from 1 1/2 packages of graham crackers)
1 cup granulated sugar
1 1/4 cups brown sugar
3/4 cup butter, melted
1 1/2 teaspoons vanilla
3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt (reduce to 1/2 teaspoon if using salted butter)
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
1-2 Hershey chcolate bars (each "Hershey" section broken or cut in half)
1 graham cracker (broken into pieces)
1/2 cup mini marshmallows
1. Preheat oven to 325*F and line a 9"x13" baking pan with parchment paper (or foil). Leave some paper hanging over the sides so you can easily pull the bars out of the pan after baking.
2. Crush graham crackers, then combine 1/2 cup melted butter with crumbs and stir until well combined. Pour mixture into prepared pan, and press evenly into the bottom of the pan. Put entire pan into the freezer while you make the cookie dough.
3. In a large mixer, blend together both sugars and the melted butter. Add eggs (one at a time) and vanilla and continue to blend until well combined.
4. In a separate bowl, add flour, baking powder and salt. Then, while the mixer is on low, slowly add the flour to the butter/sugar mixture. Stop the mixer immediately when you have added all the flour. Add the marshmallows and chocolate chips and blend until all of the ingredients are well combined.
5. Retrieve the baking pan from the freezer and scoop the dough on top of the prepared crust. Use an offset spatula to carefully spread until evenly distributed.
6. Top the dough with the toppings listed, pressing them into the dough slightly.
7. Bake 35-40 minutes, or until the top is golden brown, and there is no wet batter visible.
8. Remove from oven and allow to cool FULLY before cutting (1 hour or more). For easiest cutting, run a knife around any edges that are touching the sides of the pan, then pull up on the parchment paper and place giant bar on a cutting board.
Prepare the simple graham cracker crust, press into pan and put the entire pan in the freezer to firm up while you make the cookie dough.
Mix up the cookie dough batter, then spread onto the prepared crust.
Top the cookie dough with mini marshmallows, chocolate bar pieces and graham cracker pieces (not shown, opps!).
Bake, cool and enjoy!! The hardest part of this recipe is waiting for the bars to cool before digging in!
These S’mores bars would be extra incredible topped with a scoop of vanilla ice cream!
Love S’mores? I do! Here are a few more S’mores inspired treats…
Chocolate S’mores Cupcakes
S’mores Rice Krispie Treats
S’mores Decorated Cookies
Salted Caramel S’mores – from My Baking Addiction
Skillet S’mores Cookie – from Cookies and Cups
S’mores Brownies – from Recipe Girl
Happy June! I’m trying something new today, so read along and then share your thoughts in the comment section!
I love sharing recipes, cookie tutorials, and all of the other sweet things I share here on Glorious Treats, but sometimes there are a few more things I’d love to share!
Sometimes I come across a cute craft idea somewhere else on the web, discover a great new product, or want to share a little “behind the scenes” peek of what I’m making in the kitchen.
I’m going to experiment with a once a month “Show and Tell” post that will share little tidbits of my life and pretty things from around the web.
Almost daily, I pin beautiful ideas from around the web onto my Pinterest Boards. In this monthly ”Show and Tell” post, I’m going to select a few of my favorite pins from the month and show them off here. If you’re not following me on Pinterest, please join the fun!
I also love posting images to Instagram almost daily. I usually use Instagram to show little peeks into the projects I’m working on and fun products I want to share. In these monthly “Show and Tell” posts I’ll grab a few of my favorite Instagam pictures and highlight them here. Feel free to follow me directly on Instagram as well.
In addition to highlights from Pinterest and Instagram, these “Show and Tell” posts will be a fun place for me to share a few other tidbits such as my favorite on-line shops, maybe highlights from my current travels, and other fun and sweet things I think you’ll enjoy!
A few of my Pinterest favorites from June…
1. I’m slightly obsessed with these Marshmallow Pinwheels from Home Cooking Memories! They look so chewy and delicious!
2. These Painted Mason Jars from It All Started With Paint are perfect for holding flatware, and would make fun vases or candle holders too!
3. These Layered 4th of July Drinks from In Katrina’s Kitchen would surely be the talk of any 4th of July party!
4. This Gorgeous Salad from the Reluctant Entertainer looks like the perfect summer side dish or meal!
5. This Eraser Stamped Shirt from Cutesy Crafts looked so fun I ran out and bought the supplies the day I saw this! My girls and I had a great time making our own shirts! It was a fun, super easy craft that would work great for most any holiday or occasion!
6. This 4th of July Snack Mix (by me!) is one of our favorite summer treats!
June Instagram highlights…
1. Last week I made favorite family recipe that calls for one full can of Hershey’s chocolate syrup! I’ll be sharing the full recipe soon!
2. I made a pretty set of cookies for my cousin’s (Sarah) 40th birthday. I used the same general techniques as these Hand-painted Valentine’s Cookies.
3. Another cake cookie, similar to my Cake Stand Cookies set.
4. This is currently my favorite summer set of cookies! I mixed and matched some left over icings and I just love the colors! I also had fun with the pool mat design, so simple, yet so cute! I made this set for one of my niece’s birthday.
5. I tried making homemade Milano cookies… it didn’t go so well. I’ll have to try that again another time.
6. I was sent some samples of a new Mac & Cheese line from Pirate’s Booty, everyone in our house loved it!
7. My gorgeous new Le Creuset French Oven… oh how I have dreamed of owning on of these pots for so long! This one is from their new Matte line. The color is Mineral Blue, although it’s more gray than blue in certain light. So beautiful, so durable… I look forward to cooking delicious food in this for years to come!
8. Summer BBQ food… my favorite!!
9. One of my favorite images, from my post on How to Frost Cupcakes.
The art of shopping…
This week a reader asked how my cupcake liners always look so colorful and clean… the “secret” is greaseproof cupcake liners! One of my favorite sources is Baker’s Stock. Greaseproof liners keep their color even after being filled with batter and baked!
People often ask where I find inspiration for the things I make? One source of inspiration for me is beautiful supplies! Sweet Estelle’s Baking Supply is a shop I often browse just because everything there is so colorful and happy!
Did you see something in this post that was new, helpful, or inspiring? Did you enjoy the post? Sometimes I wonder how many people actually READ my posts (versus just look at the photos and scan… yes, I’m talking to you!). Does this kind of post require too much reading to find all the good stuff? Please share some feedback, I love hearing from you!
It’s time to celebrate summer with picnics, parties and ice cream… or in this case ice cream cone cookies!
I got a little crazy and made some three scoop ice cream cones, but this set of cookies is really more just an invitation to pull out some cookie cutters and play!
For the 4th of July you can get away with making just three colors of icing without anyone thinking you’re lazy! =) In this case, you will need one extra color, light brown, for the ice cream cones. Still, pretty easy!
For this set of cookies I just pulled out a few star cookie cutters, a small heart, an ice cream cone and a mini cupcake. It seems I can’t make a set of cookies without throwing in a few cupcakes!
First, you’ll need a batch cookies made with my Sugar Cookie Recipe (or your favorite).
Then, mix up a batch of Royal Icing.
Triple Scoop Ice Cream Cone Cookies -
1. Cut out some ice cream cone cookies, as well as several just “scoops” of ice cream.
2.-3. Use a large round cookie cutter to trim off the top of a whole ice cream cone cookie, and also to create a little curve in the “scoops” of ice cream.
4.-5. When you have one full cone and two trimmed “scoops”, assemble them on a silpat lined (or parchment paper lined) baking sheet. Simply lay the pieces next to each other, like puzzle pieces. Press along the seam just a bit. As the cookies bake they will expand just enough to fuse together. When the cookies are baked, allow them to cool slightly on the baking sheet before moving.
6. Decorate your three scoop cone cookies! I would suggest starting by outlining and flooding the center scoop (in this case white), and the cone itself. Once those areas set up a bit (at least 30 minutes), you can fill in the red and blue scoops. Once the base icing is set in each area, add an outline and/or sprinkles, as desired.
Looking for more 4th of July inspiration?
Here are some cute 4th of July Star cookies, along with 20 Ways to use a Star Cookie Cutter!
The always impressive 4th of July Flag Cake!
Simple and delicious Red, White and Blue Mini Cheesecake Trifles!
And be sure you’re following Glorious Treats on Pinterest where I have a whole board of 4th of July treats and ideas!