CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING
My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) *Cook and prep times are for all 3 recipes combined.*
Provided by JamesDeansGirl
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
- Remove pan from heat; let cool until lukewarm.
- Meanwhile, preheat oven to 350*F.
- Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
- Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
- Beat with an electric mixer on high speed until well blended.
- (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
- Add the other egg.
- Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
- Beat in the remaining flour and milk, then the chocolate, until blended.
- Scrape batter into the prepared pan.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5 minutes.
- Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
- Turn right side up and cool completely.
- MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
- Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
- With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
- Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
- Reduce mixer speed to low and beat in the remaining powdered sugar.
- Increase speed to medium and beat the frosting for 1 minute longer.
- ASSEMBLE THE CAKE: Cut the cake in 2 layers.
- Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
- Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
- MAKE THE FUDGE SAUCE: (OPTIONAL).
- Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
- Reduce heat to low and simmer for 5 minutes.
- Remove saucepan from heat.
- Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
- Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
- Serve warm.
CHOCOLATE & BUTTERSCOTCH FUDGE
Make and share this Chocolate & Butterscotch Fudge recipe from Food.com.
Provided by Dancer
Categories Candy
Time 25m
Yield 2 lbs.
Number Of Ingredients 5
Steps:
- In 2-cup glass measure with handle, combine butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
- In 1-quart glass measure with handle, combine chocolate chips, remaining sweetened condensed milk and vanilla.
- Cook on high for 1 minute; stir until chips are melted.
- Stir in walnuts.
- Spread evenly in aluminum foil-lined 8-inch square pan.
- Melt butterscotch chips on high for 45 seconds; stir until chips are melted.
- Spread evenly over chocolate layer.
- Chill 3 hours or until firm.
- Turn fudge onto cutting board; peel off foil and cut into squares.
- Store covered in refrigerator.
Nutrition Facts : Calories 2097.3, Fat 111.4, SaturatedFat 63, Cholesterol 67.5, Sodium 346.9, Carbohydrate 275.3, Fiber 11.9, Sugar 257.6, Protein 29.1
ELISA'S FAMOUS FUDGE
This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!
Provided by Elisa
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 2h30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8-inch square dish with foil.
- In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
- Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 13.4 g, Cholesterol 2.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 25.6 mg, Sugar 11.7 g
OLD-FASHIONED BUTTERSCOTCH FUDGE
Butterscotch makes this fudge a nice change from others, and it's also pretty on a tray of sweets. I've made this recipe for many years.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-5 dozen.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring sugar, milk and salt to a full boil for 5 minutes, stirring constantly. Remove from the heat. Place marshmallows, butterscotch chips and vanilla in a heat-resistant bowl; pour sugar mixture over, stirring until marshmallows are blended. Pour into a greased 9-in. square pan. Cool at room temperature. Melt chocolate chips in a double boiler or microwave; spread over fudge and immediately sprinkle with nuts. Cool before cutting into squares.
Nutrition Facts :
CHRISTMAS FUDGE
A fantastic fudge recipe. It is easier to make than the cooked varieties that require a candy thermometer, but it sets up better than some of the other recipes I've tried that use marshmallows or marshmallow cream. The best of both worlds!! I rich, dense fudge that's fairly simple to prepare. NOTE: I prefer to use dark chocolate chips for a richer, fudgier taste. See the bottom of the instructions for variations.
Provided by Marg CaymanDesigns
Categories Candy
Time 45m
Yield 64 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 4-5 minutes, stirring constantly.
- Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
- Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into foil-lined 8-inch square baking pan.
- Sprinkle with additional nuts if desired.
- Chill until firm.
- Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
- Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
- Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.
Nutrition Facts : Calories 54.8, Fat 2.4, SaturatedFat 1.1, Cholesterol 1.7, Sodium 16.8, Carbohydrate 8.9, Fiber 0.3, Sugar 7.8, Protein 0.5
BUTTERSCOTCH FUDGE BARS
You can't go wrong with this dessert. Everyone will savor these homemade treats. The trick is to eat just one!-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended. Stir in chips., Spread into a greased 9-in. square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.
Nutrition Facts : Calories 278 calories, Fat 15g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 137mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PERFECT CHOCOLATE FUDGE
This rich chocolate fudge is sure to delight someone you love. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 64 pieces.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 50 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE BUTTERSCOTCH PUDDING CAKE
Make and share this Chocolate Butterscotch Pudding Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350; butter 9 inch round or square pan.
- Blend the flour, 1/2 cup brown sugar, 1/4 cup cocoa, baking powder, and salt.
- Stir in butterscotch chips.
- In a small bowl, blend milk, oil, vanilla.
- Add to dry ingredients.
- Pour into prepared cake pan and spread evenly.
- Blend together remaining 1/2 cup brown sugar and 1/4 cup cocoa.
- Sprinkle over the cake batter.
- Pour hot water over the surface of batter, DO NOT STIR.
- Bake 35-40 minutes until top is dry.
CHOCOLATE PEANUT BUTTER BUTTERSCOTCH FUDGE
This is a recipe a friend of mine brings to every pot luck she attends and she is always asked for the recipe.
Provided by queenbeatrice
Categories Candy
Time 30m
Yield 48 squares, 48 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a heavy saucepan over low heat; stir in sweetened condensed milk and milk.
- Add chips, stirring constantly, until mixture is smooth.
- Remove from heat; stir in marshmallow cream and extracts.
- Stir in walnuts.
- Pour into a buttered 15" x 12" pan or two 9" x9" pans.
- Chill.
- Cut into squares.
- Store in refrigerator.
Nutrition Facts : Calories 225.2, Fat 15.4, SaturatedFat 6.1, Cholesterol 10.8, Sodium 57.5, Carbohydrate 20, Fiber 1.4, Sugar 16.4, Protein 4
HOMEMADE BUTTERSCOTCH FUDGE
This fudge is sure to be the most delicious you have ever tasted. It is easy to make and will be gone in no time at all.-Kathy Ingrao, West Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-3/4 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme and peanut butter until melted and blended., Remove from the heat; stir in vanilla. Add the butterscotch chips; stir until chips are melted. Pour into prepared pan. Refrigerate for 4 hours or until firm. Using foil, remove fudge from pan; carefully peel off foil. Store in refrigerator.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH FUDGE
Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.
Nutrition Facts : Calories 64 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
BLACK BOTTOM BUTTERSCOTCH FUDGE
Classic fudge gets a snazzy makeover - butterscotch and dark chocolate are a match made in heaven!
Provided by RusticJoyfylFood
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 3h
Yield 36
Number Of Ingredients 10
Steps:
- Line a 9-inch square baking pan with parchment paper.
- Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
- Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
- Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 40.3 g, Cholesterol 15.4 mg, Fat 12.6 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 8.7 g, Sodium 67.2 mg, Sugar 28.9 g
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- When the mixture begins to boil, reduce the heat to a rapid simmer and cook, stirring ccasionally to prevent it catching on the bottom, for 10-15 minutes or until the sugar thermometer shows that it has reached 117°C. Remove from the heat and carefully pour into a large bowl. Leave to stand for 10 minutes.
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