In the south, our menu selection changes entirely with the season, and each new season is something to be excited about. Right now, we’re all celebrating sunshine and heat, gardens and the outdoors. When the temperature reaches as high as it does here, that means cold food is a welcome delight.
This cake is definitely celebration worthy on all counts. The appearance makes you think of red balloons and barbecues but beyond that, the ease of it is stunning. I dreamed this up a few weeks back when I had company coming and wanted an impressive dessert with ingredients I had on hand. I was hoping they’d like it and the speed with which it disappeared confirmed that they did. Just to be sure though, I made another one. POOF! And another…POOF!
Alright, now I’m ready to bring it to you – with a POOF! Guarantee.
I LOVE family reunions but it looks like we’re done with them for the time being in my family. Folks scatter to the wind and family expand, people get older and in a bad way, leaving just a few of us stragglers with the enthusiasm to herd the crowd back to the farm one bright sunny day. We still gather at my mother’s house a few times a year though and while this is just my brother and his family along with my sister and nephew, it’s still a big enough gathering to count as a reunion to the younger generation.
They won’t remember Papa Reed giving us rides on the tractor as he let kids take turns getting to sit over the wheel. They won’t remember fifty people piling up on the flatbed trailer for a ride to the creek where we’d try to find the biggest rock to make the biggest splash and they won’t ever sit in the front yard of the farm and listen to people playing banjos and fiddles on the porch.
They won’t ever have the memories in my head, the experiences I gathered as a little girl with a sunburn stripe going down the middle of my two blonde ponytails. But they’ll have new ones. Not the same, but just as precious to them. And of course, they’ll remember the food as well.
For this Chocolate Sundae Cake, you’ll need a chocolate cake mix (regular, dark, devil’s food, etc), a large container of whipped topping, a bottle of chocolate syrup, and some cherries (I prefer with stems) and nuts for the topping. Of course I’m using the cheap stuff!
Prepare your cake according to package directions in a 9×13 inch pan.
As soon as you take it out of the oven, poke holes all in the top with a fork until it looks like it has been attacked by a mob of angry chickens.
I love that quote “Raising children is like being pecked to death by chickens!”. ~giggles~
Now take that bottle of chocolate syrup and pour it over the cake.
Yes, the entire bottle. Saturate that cake. It will soak into the holes and warm cake and…oh my if your mouth isn’t watering now I don’t know what it takes to do it for ya!
Let your cake cool completely and place in the fridge.
Sometimes I speed things up a bit by placing my hot cake in the freezer but lets keep that between us, alrighty?
Once your cake is cold, spread the entire shebang of whipped topping over it. I spread it all over but didn’t take a picture when I was done, I just have this here action shot so you’ll have to use your imagination.
Top with chopped nuts and a cherry and serve cold!
Chocolate Sundae Cake
• Box chocolate cake mix (Dark Chocolate, Chocolate, Devil’s Food, etc.),prepared according to package directions
• Large container whipped topping (16 oz)
• Bottle Chocolate Syrup
Cherries and chopped nuts for garnishing
Prepare cake mix according to package directions in a 9×13 pan. While still hot, poke holes all in top with fork. Pour entire bottle of chocolate syrup over cake. Allow to cool completely. Spread whipped topping over entire cake. Refrigerate for several hours. Garnish each slice with chopped nuts and a cherry.