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Home > Recipes > Chocolate Cake Squares with Eggnog Sauce

Chocolate Cake Squares with Eggnog Sauce Recipe

Chocolate Cake Squares with Eggnog Sauce
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S Cocoa x
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Prep Time:
22 Minutes
Skill Level:
Intermediate

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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 15

  Amount Per Serving %DV *
Calories 290 -
Calories from Fat 80 -
Total Fat 9g 14% DV
Saturated Fat 4g 20% DV
Trans Fat 0g -
Cholesterol 80mg 27% DV
Sodium 90mg 4% DV
Total Carbohydrates 46g 15% DV
Dietary Fiber 2g 0% DV
Sugars 32g -
Protein 5g -
Vitamin A - 4% DV
Vitamin C - 0% DV
Calcium - 6% DV
Iron - 6% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1-1/2 teaspoons baking soda
  • 1 cup buttermilk or sour milk*
  • 3/4 cup HERSHEY'S Cocoa
  • 3/4 cup boiling water
  • 1/4 cup (1/2 stick) butter or margarine, 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
  • 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. 12 to 15 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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