Instructions

• Preheat the oven to 350°F (175°C). Spray four mini bundt pans with non-stick cooking spray.
• In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
• Add the egg, milk, vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients. Beat or mix on medium speed for 2 minutes until the batter is smooth.
• Stir in the 1/2 cup boiling water last. The batter will be thin. Pour the batter evenly into the prepared pans.
• Bake for 20–25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool the cakes in the pans for 10 minutes, then remove them to a wire rack to cool completely.
• While the cakes cool (or after they are cool), make the hot fudge: in a heavy saucepan combine the sweetened condensed milk, the four 1-ounce semisweet chocolate squares, and the 2 tablespoons butter.
• Cook over medium–low heat, stirring constantly, until the chocolate and butter are melted and the mixture is smooth and heated through. Remove the pan from the heat and stir in the 1 teaspoon vanilla extract.
• Spoon the warm hot fudge sauce over the cooled mini bundt cakes (or use as desired) and serve.