Chocolate Sundae Cake

I am not sure why this cake is called Chocolate Sundae Cake, but it is delicious nonetheless. Recently, we had some family over, so I made this case. It was a hit. The cake is a marble cake, somewhat like a pound cake, with delicious fudge frosting. The next time I make this cake, I might try to make it into a sundae by serving it with ice cream with a cherry on top.

The recipe calls for using a ten-inch tube pan, which has flat sides, but I substituted my bundt pan. Other pans would likely work just as well, adjusting the baking time as needed. I made the cake the day before and kept in the refrigerator. I think it was especially good served cold.

Chocolate Sundae Cake 

• 1 cup semi-sweet Chocolate chips
• 3 Tbsp. water
• 3 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1 1/2 cup sugar
• 1 cup butter
• 1 tsp. vanilla
• 4 eggs
• 1 cup milk

Fudge frosting

• 1 cup semi-sweet chocolate chips
• 2 Tbsp. butter
• 1 tsp. vanilla
• 2 cups confectioner suger
• 1/3 cup milk

For the cake, combine chocolate chips and water; heat over until chocolate melts. Remove from heat. Sift flour, baking powder, and salt. Combine in a large bowl sugar, butter, and vanilla; beat until creamy. Beat in one egg at a time. Add flour mixture alternately with milk; beating well after each addition. Turn one-third of mixture into a greased and floured pan. Drizzle one-half of the chocolate mixture. Continue in layers, ending with cake batter on top. Run knife through cake to marbleize. Bake at 350 for 60 to 65 minutes. Cool Completely before removing from pan. 

To make the frosting, melt chocolate with butter. Remove from heat; stir in vanilla and salt. Add confectioner sugar alternately with milk; beat until smooth. Spread over top and sides of cake. Enjoy!