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These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.

Source: Martha Bakes, March 2011
Yield

Ingredients

For the Cake

For the Hot Fudge Sauce

For Serving

Directions

Cook's Notes

The sauce can be stored in the refrigerator for 1 week. To reheat, place the container of sauce in a pan of hot (not boiling) water until the sauce warms and thins to a pouring consistency.

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  • cocolove2
    11 SEP, 2013
    THANK YOU for airing this recipe along with your Coconut Cloud Angel Food Cake, and the lime glaze and lemon cream!! I just can't wait to make these cakes. Thank you for making the recipes available on this web site. I enjoy watching Martha's shows very much. She does inspire me to be a better cook and try dishes that I have never made.
    Reply
  • Panne1
    31 JUL, 2012
    Can't make til I get the ezpresso ice cream recipe that looked like it was made w/o an ice cream maker becuse it was in a glass loaf pan. So far I can't find one. Can you help?
    Reply
  • Mybobba
    11 MAR, 2011
    Can this be baked in a regular angel food pan or 9x13. , ??????
    Reply

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