Tag Archives: chocolate

Hot Fudge Chocolate Sauce


The Gary Hanks family is amazed to realize that we have a recipe that others might want.  This is the recipe for my mom’s (Cindy Hanks) hot fudge sauce that goes on ice cream.  We like to give it out at Christmas time and some of our family friends refer to it as “the jar of chocolaty goodness” and they hide it from each other and eat it straight out of the jar with a spoon.


2 cups sugar

1 large can evaporated milk

2 Tbsp. flour

4 Tbsp. butter

4 Tbsp. cocoa

pinch of salt

2 tsp. vanilla


Mix sugar, cocoa, flour, salt.  Slowly add milk, stir, and add butter. Cook to boiling.  Boil 2 1/2 minutes.  Stir constantly.  Add vanilla when cool.

Super Chocolatey Bundt Cake


Natalie Hanks Snow brought this to the Hanks Girl Cousin Luncheon at Adria Wilson Higginson’s home in February 2010.  IT WAS AMAZING.  Her sister (Heather Hanks Ragsdale) posted the recipe on her blog and had this to say about it:

“Not only is it beautiful, it is super easy and divinely delicious (courtesy of my sister)! My first bundt cake is a success! You MUST try this….you will be in heaven on the first bite.”


  • 8 oz. cream cheese
  • 1 cup sour cream
  • 1 cup water
  • 2 eggs
  • Mix together.
  • Chocolate cake mix
  • Instant chocolate pudding
  • 1 cup chocolate chips (semi sweet)


Bake 1 hour 325 degrees. When pull out of oven, cool 5 minutes, then dump out of bundt pan. Sprinkle with powdered sugar.



Mother was a great candy maker.  I never remember baking on Sunday, but we often made fudge or divinity on Sunday afternoon.


  • 2 c. sugar
  • ¾ c. milk
  • 1 ½ sq. baking chocolate
  • Dash of salt
  • 1 t. corn syrup
  • 2 T. margarine or butter
  • 1 t. vanilla

Butter sides of heavy aluminum (4 qt.) sauce pan.  In it combine sugar, milk, chocolate, salt and corn syrup.  Cover with lid and bring to a boil.  Remove lid and turn heat down so that the mixture is kept gently boiling.  Cook to soft ball stage, stirring only if necessary.  Immediately remove from heat.  Add butter and cool to lukewarm without stirring.  When cool, beat until ready to pour into 9″x9″ pan (buttered) to set and cut into squares or drop by teaspoonful for immediate serving.  (note signs of proper time to stop beating)