Fudge Sauce for Ice Cream and Brownie Sheet Cake

Mmmmmm, my favorite chocolate recipes typically reserved for summer vacations to the lake house! The Fudge Sauce for Ice Cream is perfect, smooth and sugary. The Brownie Sheet Cake is indulgent - and addictive.

Fudge Sauce for Ice Cream

Ingredients:
1 stick of butter
4 1-ounce squares of semi-sweet chocolate, chopped
1 can evaporated milk
3 cups granulated sugar
dash salt
1 teaspoon vanilla

Directions:
Melt butter in top of double boiler. Add chopped chocolate squares several at a time, allowing to melt into butter before adding more. Then, add sugar and milk alternately until completely mixed. Add dash of salt and heat approximately 20 minutes in top of pan. Remove from heat and add vanilla.


Brownie Sheet Cake

Brownie Ingredients:
2 cups flour
2 cups sugar
2 sticks butter
4 tablespoons high-quality cocoa
1 cup water
0.5 cup buttermilk
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
nuts to taste (optional)

Frosting Ingredients:
1 stick butter
4 tablespoons high-quality cocoa
6 tablespoons milk
1 box (approximately 4.5 cups sifted) powdered sugar
1 teaspoon vanilla

Directions:
Sift together flour and sugar. In saucepan, mix butter, cocoa, and water. Bring ingredients in saucepan to a boil and pour over the sugar mixture. Add buttermilk, eggs, baking soda, vanilla, and nuts if desired. Mix all ingredients thoroughly by hand. Pour into 16x10 greased pan. Bake at 400 degrees for 20 minutes. Approximately five minutes before cake is done, in saucepan mix butter, cocoa, and milk. Bring to boil. Once boil is reached, remove from heat and add powdered sugar then vanilla. Mix together with spoon. Pour frosting over brownie sheet cake as soon as it comes out of oven. Allow cake and frosting to cool thoroughly in pan before serving. Freezes well.