BEST-EVER CHOCOLATE FUDGE LAYER CAKE
WHEN I WAS READING THESE INGREDIENTS, I WAS KINDA TAKEN BACK THAT YOU HEAT UP THE COOL WHIP WITH THE CHOCOLATE. I LOVE PUTTING SOUR CREAM AND PUDDING IN MY CAKES. THEY RAISE SO NICE AND ARE SO MOIST. FOR YOUR LIQUID TRY USING CHOCOLATE MILK.
Provided by Kimi Gaines
Categories Chocolate
Time 50m
Number Of Ingredients 9
Steps:
- 1. HEAT OVEN TO 350F. CHOP 2 CHOCOLATE SQUARES. BEAT CAKE MIX, DRY PUDDING MIX, EGGS, SOUR CREAM, OIL AND WATER IN A LARGE BOWL WITH MIXER UNTIL WELL BLENDED. STIR IN CHOPPED CHOCOLATE. POUR INTO 2-9 INCH ROUND PANS SPRAYED WITH COOKING SPRAY.
- 2. BAKE 30-35 MIN. OR UNTIL TOOTHPICK INSERTED COMES OUT CLEAN. COOL IN PANS 10 MIN. LOOSEN CAKE FROM SIDES OF PAN. INVERT ONTO WIRE RACKS; GENTLY REMOVE PANS. COOL CAKE COMPLETELY.
- 3. MICROWAVE WHIPPED TOPPING AND REMAINING CHOCOLATE SQUARES IN MICROWAVEABLE BOWL ON HIGH FOR 1 1/2 MINUTES OR UNTIL CHOCOLATE IS COMPLETELY MELTED AND MIXTURE IS WELL BLENDED, STIRRING AFTER EACH MINUTE. LET STAND 15 MINUTES TO THICKEN.
- 4. STACK CAKE LAYERS ON PLATE, FILLING AND FROSTING WITH COOL WHIP MIXTURE. SPRINKLE WITH NUTS. KEEP REFRIGERATED.
- 5. *****PREPARE USING FAT FREE, SUGAR FREE INSTANT PUDDING, REDUCED FAT SOUR CREAM AND LITE WHIPPED TOPPING. SAVE SOME CALORIES!!
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 18 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 oz. chocolate. Beat next 6 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely.
- Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Top with nuts. Keep refrigerated.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 18 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 chocolate. Beat next 6 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely.
- Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Top with nuts. Keep refrigerated.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Make and share this Best-Ever Chocolate Fudge Layer Cake recipe from Food.com.
Provided by Breakstone
Categories Dessert
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 350 degrees F.
- CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
- BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
- PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.
EASY CHOCOLATE FUDGE CAKE
Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
Provided by Member recipe by misskay
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
- Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
- Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
- To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
- Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
BEST EVER CHOCOLATE FUDGE LAYER CAKE
Make and share this Best Ever Chocolate Fudge Layer Cake recipe from Food.com.
Provided by Laurie Rhoton
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil & water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9 in.) round pans sprayed with cooking spray.
- Bake 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks: gently remove pans. Cool cakes completely.
- Microwave cool whip & remaining chocolate on high 1 1/2 minutes or until chocolate is completely melted & mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
- Stack cake layers on plate, filling & frosting with cool whip mixture. Sprinkle with nuts.
- keep refrigerated.
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TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 Category Dessert
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
THE BEST CHOCOLATE FUDGE CAKE - SWEETEST MENU
From sweetestmenu.com
4.9/5 (21)Category Dessert
- Grease two round 8-inch cake pans well with butter and line the bottom with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
- Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
- In a separate bowl, sift plain flour, cocoa powder, baking powder, baking soda and salt and lightly whisk.
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