Chocolate Cake Squares with Eggnog Sauce

Chocolate Cake Squares with Eggnog Sauce

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 22  Minutes

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat50
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium130 mg5% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron8% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat50
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium130 mg5% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron8% DV
  • 1-1/2 teaspoons baking soda
  • 1 cup buttermilk or sour milk *
  • 3/4 cup HERSHEY'S Cocoa
  • 3/4 cup water boiling
  • 1/4 cup butter or margarine (1/2 stick) , softened
  • 1/4 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon Powdered sugar
  • EGGNOG SAUCE (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
  • 2. Stir baking soda into buttermilk in medium bowl; set aside. Stir together cocoa and water until smooth; set aside.
  • 3. Beat butter, shortening and sugar in large bowl until creamy. Add eggs, vanilla and salt; beat well. Add buttermilk mixture alternately with flour to butter mixture, beating until blended. Add cocoa mixture; blend thoroughly. Pour batter into prepared pan.
  • 3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely. Sprinkle powdered sugar over top. Serve with EGGNOG SAUCE. Makes 24 servings.
  • EGGNOG SAUCE
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1-1/3 cups milk
  • 1/4 cup sugar
  • 3 egg yolks, beaten
  • 1/4 teaspoon brandy extract
  • 1/4 teaspoon vanilla extract
  • Several dashes ground nutmeg
  • 1. Stir cornstarch and water in saucepan until smooth. Add milk, sugar and egg yolks. Beat with whisk until well blended.
  • 2. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in extracts. Cool completely. Sprinkle nutmeg over top. About 1-3/4 cups sauce.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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