Budget Pantry Fudge Cake Recipes
FUDGE CAKE WITH STOUT GLAZE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.
- Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Pour the coffee over the top and beat until the butter is fully melted. Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth.
- Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined. Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes. Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up. Put the rack over a baking sheet.
- For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat. Whisk in the chocolate, confectioners¿ sugar and stout until the chocolate melts. Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing. The cake will keep for 2 days at room temperature.
BUDGET PANTRY FUDGE CAKE
This cake is handy for those on a budget as it can be made using ingredients commonly found in every pantry. It is also good for vegans or those with allergies, as it contains no egg, and if made without the frosting, no dairy. It's moist, tasty, and very easy to make and clean up after. NB measurements are Australian cups and spoons.
Provided by phraser
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 180 C (350F).
- Grease and flour a 20cm round tin.
- Place all cake ingredients (except icing sugar) into a bowl and whisk until smooth.
- Pour into prepared tin and bake 35-40 minutes. Remove from oven and cool in tin for 10 minutes before turning out.
- When cool, either dust with optional icing sugar (vegan and dairy-free option), or top with icing.
- To make icing, combine sugar, cocoa and butter, then add small quantities of the hot water (I suggest a teaspoon at a time, up to a total of 2 tablespoons), stirring vigerously, until icing consistency is as you like it.
Nutrition Facts : Calories 354.1, Fat 12.2, SaturatedFat 2.3, Cholesterol 3.8, Sodium 381.5, Carbohydrate 59.1, Fiber 1.2, Sugar 39.8, Protein 2.9
1 PAN FUDGE CAKE
This is my favorite chocolate cake. No fuss, no mess and very moist. Back in the early days when it was paycheck to paycheck, this simple dessert made it into his lunchbox many a day because it was cheap and simple. No eggs, no milk.
Provided by Mysterygirl
Categories Dessert
Time 30m
Yield 1 "9x13 inch cake", 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In an ungreased 9 x 13 pan- yes UNgreased, sift all dry ingredients.
- Add the liquids and stir just until blended.
- Bake for 25 minutes.
- Frost with your favorite frosting, cake is extremely moist so care must be taken that you don't tear up the top of the cake.
BAKED FUDGE CAKE
If you love chocolate, you will love this recipe. Serve with whipped cream or ice cream.
Provided by Shanna
Categories Desserts Cakes Chocolate Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
- In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 61.1 g, Cholesterol 154 mg, Fat 36.1 g, Fiber 3.3 g, Protein 6.5 g, SaturatedFat 16.6 g, Sodium 345.2 mg, Sugar 51 g
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