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    You are in: Home / Recipes / Mom's Ultra Quick Yellow Cake and Chocolate " Dip" Recipe
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    Mom's Ultra Quick Yellow Cake and Chocolate " Dip"

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Redneck Epicurean's Note:

    My pop, well, let's just say he's one of those kinda guys who after the first bite of the main dish says "What's for dessert?" or at 10 pm says, "Mom, how about something sweet?" And the funny thing is, he's not a bit heavy. This cake is really easy, fast, and the "dip" is more of a chocolate sauce, but not like the stuff in a squeeze bottle. This is RICH and DELICIOUS and yes, I can eat it with a spoon. It is meant to be served on a piece of cake, split in two, as soon as it is done. If it cools, it kinda gets crunchy, which as a kid, was alright with me. It does reheat, but looses it's smoothness. Still satisfies me and POP though!

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    1. 1
      CAKE: Preheat a 9x13 pan. In a bowl, stir together all ingredients. (No need to do the wet ingredients first then dry.).
    2. 2
      Pour into the pan and bake until a toothpick comes out clean, about 30 minutes.
    3. 3
      DIP: In a med. saucepan, begin to melt the butter. As it melts, add the remaining ingredients, stirring well to combine. Bring to a boil and boil one minute, stirring while it boils. Remove from heat.
    4. 4
      NOTE: It helps to wait until the cake is done to make the dip. The cake will still be warm. Cut that cake slice in half and smother it with the dip and enjoy!

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    Nutritional Facts for Mom's Ultra Quick Yellow Cake and Chocolate " Dip"

    Serving Size: 1 (1478 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 432.9
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 8.8 g
    Cholesterol 69.0 mg
    Sodium 370.1 mg
    Total Carbohydrate 67.9 g
    Dietary Fiber 1.3 g
    Sugars 50.1 g
    Protein 4.4 g

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