Buttermilk Fudge Cake Recipes

Steps:

• 1. Add soda to buttermilk and vanilla.
• 2. Put the cocoa in the hot water and set aside until last.
• 3. Mix the first six ingredients together.
• 4. Add the buttermilk mixture to the first six ingredients.
• 5. Add the cocoa and hot water mixture.
• 6. Bake in a greased and floured 9x13 pan for 30 to 35 minutes at 350 degrees. Cool in pan.
• 7. Mix the margarine, light brown sugar, and canned milk in a saucepan. Bring to a boil. Remove from heat and beat until creamy. (I poured the hot frosting into a cool bowl and placed it into a larger bowl containing cool water and ice to cool the frosting down faster.) Frost cake.

Steps:

• Cream butter in a large bowl. Gradually mix in sugar. Add 1 egg at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely., Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate.

Steps:

• Preheat oven to 350º. Melt chocolate in a small heatproof bowl set over a small pot of gently simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and set aside until chocolate is cool. Meanwhile, grease an 8" square cake pan with 1 teaspoons of the butter and set aside. Sift flour and salt together in a small bowl and set aside. Stir baking soda into buttermilk in another small bowl and set aside.
• Beat sugar and the remaining 5 tablespoons butter together in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg yolks, then add melted chocolate and beat until thoroughly combined. Add one-third of the flour mixture, then one-third of the buttermilk mixture, beating well after each addition. Repeat process to use all of both mixtures, then pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40-50 minutes. Transfer cake to a rack to cool in pan, then invert onto a cake plate.
• For the frosting: Sift confectioners' sugar and cocoa together in a medium bowl. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition, until frosting is smooth. Ice top and sides of cake with frosting.

Steps:

• Butter sides of a large heavy saucepan or Dutch oven.
• Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
• Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
• attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
• Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
• Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
• Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
• Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
• Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
• Stir in nuts.
• Pour into a buttered 8- inch square pan. Cool completely.
• Cut into 1-inch squares.
• Store in an airtight container in refrigerator.