CHOCOLATE POUND CAKE WITH FUDGE ICING
Make and share this Chocolate Pound Cake With Fudge Icing recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 12-cup tube pan; set aside.
- In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
- Add eggs, one at a time, beating well after each addition.
- In another bowl, sift together flour, cocoa, baking powder, and salt.
- Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
- Pour batter into prepared pan.
- Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
- Note: You may have to bake your cake longer than the stated time, depending on your oven.
- Let cool in pan for 15 minutes.
- Invert onto a cooling rack and let cool completely.
- Place cake on a cake plate, ready to frost, before making fudge icing.
- Frost with fudge icing as soon as it reaches the proper spreading consistency.
- For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
- Bring to a boil over medium heat.
- Let boil for 2 minutes.
- Remove from heat and add vanilla.
- Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
- If making icing on a rainy day, it may take longer to reach a spreadable consistency.
- If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.
Nutrition Facts : Calories 783.2, Fat 35.9, SaturatedFat 18.6, Cholesterol 142.4, Sodium 169.2, Carbohydrate 112.5, Fiber 2.6, Sugar 85.5, Protein 8.4
CHOCOLATE FUDGE CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h25m
Yield 10 servings or with 1 broken heart
Number Of Ingredients 13
Steps:
- For the fudge icing:
- 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1 3/4 cups confectioners' sugar, sifted
- 1 tablespoon vanilla extract
- For the cake:
- Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
- In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
- Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
- For the icing:
- Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
- In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
- Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
- Sift the flour, baking powder, salt and cocoa together. Set aside.
- With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
- Slice the cake and serve topped with a scoop of vanilla ice cream.
CHOCOLATE BROWNIE POUND CAKE
Steps:
- For the cake: Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans and dust them with cocoa powder.
- With an electric mixer, cream together the butter and sugar. Add in the eggs one by one until incorporated. Add the buttermilk and vanilla. Sift together the cocoa powder, flour, baking powder, salt and baking soda. Stir the dry mixture into the wet mixture until incorporated.
- Divide the batter equally among the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Cool the cakes on a rack for 10 minutes, then remove them from the pans and cool completely on the rack.
- For the vanilla Italian buttercream: With an electric mixer, beat the egg whites and 3/4 cup of the sugar to stiff peaks. Heat the remaining sugar and 1 1/4 cups water to 240 degrees F in a small saucepan over medium-high heat. Pour the boiling syrup into the egg whites, and beat until cooled to room temperature, 8 to 10 minutes. Cube the butter and add it to the bowl slowly. Mix until fluffy. Beat in the vanilla until incorporated.
- To assemble the cake, coat the top of 1 cake round with some of the buttercream. Stack the next cake round and coat with some buttercream; repeat until you have 3 layers. Then frost the sides with the remaining buttercream.
EASY CHOCOLATE FUDGE CAKE
My mother has been baking this cake for parties for 55 years. People have me make it for every party I go to. It is wonderful and very easy.
Provided by Colleen Culbertson
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 24
Number Of Ingredients 7
Steps:
- Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
- For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 33.6 g, Cholesterol 18.7 mg, Fat 9.9 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 195.5 mg, Sugar 25 g
CHOCOLATE FUDGE CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, canola oil, powdered sugar, fresh berry
Provided by Alix Traeger
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, and oil until smooth.
- Add the chocolate cake batter to a mini frying pan over low heat, and spread to smooth the top.
- Cover with a small plate and cook for 30 minutes, or until the cake is set.
- Serve with powdered sugar and berries (optional).
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams
CHOCOLATE FUDGE CAKE
This is the Chocolatiest Fudgiest cake I have ever had. This is a recipe I got from my sister. I have made it a few times in the past. I am glad to have it again.
Provided by Tarynne
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Sift together flour sugar and salt.
- Set aside.
- In separate bowl beat eggs, buttermilk, soda and vanilla.
- set aside.
- In a saucepan bring butter, cocoa and water to a boil.
- Combine 3 mixtures and mix till blended.
- Pour into a greased 9 x 13" pan.
- Bake 25 minutes at 350F degrees.
- ---Icing---.
- Make icing while cake is baking.
- Bring butter, cocoa and milk to a boil.
- pour over sugar.
- mix well.
- add vanilla and nuts.
- Pour over cake while its hot.
FABULOUS FUDGE CHOCOLATE CAKE
This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
Provided by Charmaine Brooks
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
- Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
- Bake in a greased 9 X 13 inch pan for 35 minutes.
- Let cool 10 minutes before icing.
- To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g
CHOCOLATE PUDDING FUDGE CAKE
This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!
Provided by BNB
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
- Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.
Nutrition Facts : Calories 629 calories, Carbohydrate 67.8 g, Cholesterol 87.7 mg, Fat 40.8 g, Fiber 3.8 g, Protein 7.9 g, SaturatedFat 17.2 g, Sodium 572.6 mg, Sugar 46.6 g
BEST CHOCOLATE POUND CAKE
A delicious make-ahead cake which freezes well. Wonderful warm, topped with a little butter and a glass of milk!
Provided by m-ann
Categories Desserts Cakes Pound Cake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
- Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
- In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 77.5 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 13.2 g, Sodium 264.4 mg, Sugar 51.5 g
CHOCOLATE POUND CAKE
You'll find that this cake goes well with ice cream, but it's also delicate enough to serve in small pieces with tea. -Ann Perry, Sierra Vista, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and the chocolate mixture. Combine the flour, salt and soda; add to creamed mixture alternately with buttermilk. Fold in nuts if desired. , Pour into a greased and floured 10-in. tube pan or fluted tube pan. Bake for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pan to a wire rack to cool. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 353 calories, Fat 11g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 248mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
EASY CHOCOLATE POUND CAKE
-Cynthia Allen, Buffalo, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.
Nutrition Facts : Calories 337 calories, Fat 15g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 448mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE-SWIRLED POUND CAKE
Make and share this Chocolate-Swirled Pound Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 2h
Yield 1 10 inch cake
Number Of Ingredients 7
Steps:
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
- Gradually add sugar, beating 5 to 7 minutes.
- Add eggs, 1 at a time, beating just until yellow disappears.
- Add flour to butter mixture alternately with milk, beginning and ending with flour.
- Mix at low speed just until blended after each addition.
- Stir in vanilla.
- Combine 1 cup batter and chocolate syrup, stirring until blended.
- Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
- Spoon half of chocolate batter on top; repeat layers.
- Gently swirl batter with a knife.
- Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
Nutrition Facts : Calories 8499.4, Fat 423.2, SaturatedFat 253.5, Cholesterol 2273.8, Sodium 3661, Carbohydrate 1088.7, Fiber 17.8, Sugar 654.6, Protein 106.2
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Find out why this is the Best-Ever Chocolate Fudge Cake recipe! Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. 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 in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes 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. Sprinkle with nuts.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
DEVIL'S FOOD POUND CAKE WITH CHOCOLATE GLAZE
This recipe was on a box of Duncan Hines Deluxe II Devil's Food Cake Mix and dates back to the late 60's or early 70's. The Deluxe II series is no longer made by Duncan Hines. I assume that the Moist Deluxe series replaces the Deluxe II. I made the recipe several times, and it was very good. I am posting to Zaar so that I can throw away this tiny piece of paper.
Provided by MrsJ492
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Blend all ingredients in a large bowl.
- Beat at medium speed for 2 minutes, careful not to overmix.
- Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
- Cake will be done when center springs back when touched lightly.
- Let cool right side up for 25 minutes.
- Remove from pan.
- To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
- Immediately beat in 1 cup confectioners sugar.
- Drizzle over cake.
Nutrition Facts : Calories 282.9, Fat 14.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 373.2, Carbohydrate 37.9, Fiber 1.1, Sugar 23.3, Protein 3.8
TRIPLE CHOCOLATE POUND CAKE
Make and share this Triple Chocolate Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 45m
Yield 10 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside.
- Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth.
- Add melted Chocolate Chips to the Cake batter and mix thoroughly.
- Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
- When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar.
- Variations:.
- Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever!
- Enjoy!
Nutrition Facts : Calories 424.6, Fat 25.9, SaturatedFat 6.7, Cholesterol 84.6, Sodium 451.1, Carbohydrate 48, Fiber 2.2, Sugar 28.9, Protein 6.2
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CHOCOLATE POUND CAKE WITH FUDGE GLAZE - SOUTHERN PLATE
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Reviews 103Category DessertCuisine AmericanTotal Time 1 hr 50 mins
- Preheat oven to 325. Grease and flour bundt pan, set aside. Cream butter in large mixing bowl. Add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In separate bowl, stir together flour, cocoa, and baking powder. Measure milk and stir vanilla into it. Add milk and dry ingredients alternately to batter in mixing bowl, mixing after each addition. Pour into pan and bake for one hour and twenty minutes. Let cool for ten minutes before removing from pan and allowing to cool completely before adding glaze.
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