Ruth's Hot Fudge Cake

This is such an easy and very rich moist chocolate cake-THE BEST EVER-our favorite! Best with ingred. at room temperature.

Sift in bowl :

2 & 1/2 cups flour

5 Tbs cocoa powder

2 cups sugar

1 tsp baking powder

1/4 tsp salt.

Beat in another bowl:

1 cup oil

2 eggs

2 tsp baking soda dissolved in 1 cup warm water

1 tsp vanilla

1 cup buttermilk (or equivalent of milk plus 1 tab of white vinegar).

Combine wet and dry ingred. Beat till smooth, 2-4 minutes. Batter will be thin. Bake 350 in well greased 13 by 9 inch pan until pick BARELY comes out clean (because continues to cook some after removing from oven).

Hot Fudge Icing

4 Tbs butter

6 oz choc chips (semisweet)

2 cups powdered sugar

1 tsp vanilla

about 1/3 cup milk (little at a time until right consistancy

Melt butter and chips in microwave at 50% power--about 1-2 minutes. Add sugar, vanilla and enought milk to make a thick sauce--pour and spread over cake while cake is still warm, but not hot.


Also below is a recipe I wanted to save which is like a Mississippi mud pie"

Peanut Butter Chocolate Eclair Cake

Ingredients:
1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 ¼ -ounce) boxes vanilla instant pudding
1 (8 oz) container Cool Whip
1 can chocolate frosting
1 cup peanut butter
3 ½ cups milk

Directions:
Spray bottom of 9 x13 pan with cooking spray.
Line the bottom of the pan with whole graham crackers.
In a bowl using an electric mixer, mix pudding with milk, peanut
butter; beat at medium speed for 2 minutes.
Fold in whipped topping.
Pour half the pudding mixture over graham crackers.
Place another layer of whole graham crackers on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered for 1 minute.
Pour over top of cake. Refrigerate for at least 12 hours before serving.

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