Boston Fudge Cake with Fudge Sauce
By: Paula Deen
Yield: 20 servings

FOR THE CHOCOLATE CAKE:
2 cups brown sugar
1/2 cup vegetable shortening
1 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
FOR THE HOT FUDGE SAUCE:
1 (4-ounce) bar German chocolate
1/2-ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch rectangular cake pan.

TO MAKE THE CAKE:
Cream the brown sugar with the shortening in an electric mixer. Add the buttermilk and vanilla then the melted chocolate. With the mixer running, add eggs, 1 at a time. Sift the flour with the baking soda, and salt. Add the dry ingredients to the sugar mixture and beat for 2 minutes. Pour the batter into the prepared cake pan.

Bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes. Allow the cake to cool for 10 minutes then turn it out onto a rack to finish cooling.

TO MAKE THE SAUCE:
Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla.

Serve slices of cake topped with warm fudge sauce.

I don't know if this is the one. Sounds good anyways. :) I've also seen the same recipe called: Savannah Chocolate Cake with Hot Fudge Sauce on another site by Paula.