Chocolate Cake Squares with Eggnog Sauce

By Pat Duran
@kitchenChatter

I have had this recipe a long time from one of Hershey's Holiday Cookbooks or leaflets. My family enjoys this a lot- I especially love the eggnog sauce on top and even use the sauce on my apple and pumpkin pies and other desserts too!

Rating:

★★★★★ 1 vote

Comments:

9 Comments

Serves:

10 or more servings

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 1/2 tsp: baking soda
1 c: buttermilk or sour milk (3/4 c. milk and 1/4 c lemon juice)
3/4 c: hershey's cocoa powder
3/4 c: boiling water
1/4 c: butter, softened
1/4 c: solid shortening-buttery crisco ,i use
2 c: granulated sugar
2 large: eggs
1 Tbsp: vanilla-yes tablespoon
1/8 tsp: salt- that's a pinch
1 3/4 c: all purpose flour
1 Tbsp: cornstarch
2 Tbsp: cold water
1 1/3 c: milk
1/4 c: granulated sugar
3 large: egg yolks, beaten
2 tsp: brandy vanilla extract or bourbon vanilla extract
2 or 3 dash(es): ground nutmeg

Step-By-Step

1Preheat oven to 350^ and spray a 13x9-inch cake pan, set aside.
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Stir baking soda into buttermilk in medium bowl; set aside.
Stir together cocoa and water until smooth; set aside.

2Beat butter, shortening and sugar in a large mixer bowl until creamy; add eggs, vanilla and salt; beat well-
add buttermilk mixture alternately with flour to butter mixture, beating until blended.
Add cocoa mixture; blend throughly.
Pour into prepared pan.
Bake 40-45 minutes test at 35 minutes with toothpick .
Cool completely. Serve with Eggnog Sauce.

3Eggnog Sauce:
Stir cornstarch and water in saucepan until smooth.
Add milk, sugar, and egg yolks, beat with whisk until well blended.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat. Stir in extract. Cool completely.
Sprinkle nutmeg over top. Cover; refrigerate leftover sauce.

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