EASY CAKE BATTER FUDGE
The easiest and most fun recipe for fudge! Use yellow cake mix for a very batter-y taste or experiment with any other flavor! My favorite is strawberry.
Provided by Grace Locke
Categories Desserts Candy Recipes Fudge Recipes
Time 1h12m
Yield 15
Number Of Ingredients 4
Steps:
- Grease a 9x13-inch pan.
- Mix cake mix and confectioners' sugar together in a large microwave-safe bowl. Add butter and milk to the cake mix-sugar mixture without stirring.
- Heat in microwave for 2 minutes; stir immediately. Pour fudge into the prepared pan and refrigerate until set, 1 hour. Cut into squares.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 15.2 g, Cholesterol 16.8 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 4.1 g, Sodium 104.5 mg, Sugar 11.9 g
DO-IT-ALL CAKE BATTER
Here's a go-to cake recipe you can keep in your back pocket: An all-purpose vanilla cake that'll please any crowd, and can also be effortlessly transformed. The flavor possibilities are endless. We've provided five great ideas: chocolate cake, lemon poppyseed cake, coffee cake, confetti cake and raspberry jam swirl cake. You simply add ingredients to the basic batter for a new flavor profile without major swaps or substitutions. We tried making the cake with whole milk, but after extensive testing, we found that buttermilk gave the cake better flavor and a lighter, more tender crumb. It doesn't get easier than this!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-inch round or square cake pan with nonstick baking spray; line the bottom with parchment. Set aside.
- Beat the butter with the sugar and vanilla in a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 4 minutes (see Cook's Note). Reduce the speed to medium-low and add the eggs, one at a time, beating for 45 seconds after each addition. Scrape the sides and bottom of the bowl with a rubber spatula.
- Whisk together the flour, baking powder and salt in a small bowl until combined.
- With the stand mixer running on low speed, add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour and mixing until just combined. Do not overmix. Pour the batter into the prepared pan and level the top with a rubber spatula.
- Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for at least 15 minutes before removing it from the pan.
- For chocolate cake: Add 1/4 cup unsweetened dark cocoa powder to the flour mixture. After the eggs are incorporated, beat in 4 ounces melted and cooled bittersweet chocolate, beating until combined. Alternate adding 1/4 cup of hot brewed coffee with the flour mixture and buttermilk.
- For lemon poppyseed cake: Beat 2 tablespoons freshly grated lemon zest with the butter, sugar and vanilla. Add 2 tablespoons fresh lemon juice to the buttermilk before it goes into the batter. Before pouring the batter into the cake pan, gently fold in 2 tablespoons poppy seeds using a rubber spatula. For a lemon glaze, whisk 2 tablespoons fresh lemon juice and 3/4 cup confectioners' sugar in a small bowl until smooth. Add more lemon juice, a few drops at a time, if needed. Once the cake is completely cool, drizzle the glaze over the top.
- For coffee cake: To make a streusel, combine 1/2 cup all-purpose flour, 1/4 cup dark brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt and 3 tablespoons cold unsalted butter cut into small cubes in a medium bowl. Use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse sand. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Sprinkle half of the streusel over the batter. Spread the remaining batter on top and sprinkle the remaining streusel over it. For a maple glaze, whisk 2 tablespoons pure maple syrup with 1 teaspoon water and 3/4 cup confectioners' sugar into a small bowl until smooth. Add more water, a few drops at a time, if needed. Once the cake is completely cool, drizzle the maple glaze over the top.
- For confetti cake: Increase the vanilla extract from 1 tablespoon to 2 tablespoons. Before pouring the batter into the cake pan, gently fold in 1/4 cup rainbow sprinkles using a rubber spatula.
- For raspberry jam swirl cake: Bring 1/2 cup seedless raspberry jam to room temperature and stir it vigorously with a spoon until smooth. Pour half of the batter into the cake pan and spread it out evenly with a rubber spatula. Place 4 dollops (about half) of the jam on the batter. Spread the remaining batter over top and make 4 more dollops over the batter with the remaining jam. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan, creating swirls of jam.
ELEGANT CAKE FUDGE
Make this delicious fudge! It is quick, simple, and leaves you with 1 dish to clean. This will be the hit of the party, so batter up!
Provided by MustecheioLikesCookies ! (Must
Categories Desserts Candy Recipes Fudge Recipes
Time 1h12m
Yield 10
Number Of Ingredients 7
Steps:
- Stir cake mix and confectioners' sugar together in a large microwave-safe container. Add butter and milk.
- Heat cake mixture in the microwave, covered, for 2 minutes; stir immediately. Stir in sprinkles gently.
- Pour caramel into an 8-inch baking pan. Sprinkle cashews on top. Pour cake mixture evenly on top. Chill until firm, about 1 hour. Cut into squares.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 36.4 g, Cholesterol 25.3 mg, Fat 13 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 6.5 g, Sodium 214.3 mg, Sugar 19.9 g
CAKE BATTER FUDGE
Make and share this Cake Batter Fudge recipe from Food.com.
Provided by NancyB
Categories Candy
Time 12m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- * Stir cake mix and powdered sugar in microwave safe bowl.
- * Cut butter into small pieces and put in bowl.
- * Microwave on high for 2 minutes.
- * Stir until well mixed. If it is too thick to stir, add 1/2 tsp milk at a time until it is well mixed (should be thick but stirrable).
- * Add sprinkles, if desired. But do it quickly as they will melt in the hot batter.
- * Spread in a greased 8x8 pan. Refrigerate for an hour to set. Cut and serve.
BIRTHDAY CAKE FUDGE
This decadent birthday cake fudge is the perfect thing to make your big day special. Or prepare it ahead and package it as a surprise gift for a friend. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 64 servings.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil or parchment; grease foil lightly. In a large heavy saucepan, cook and stir milk, baking chips, butter and salt over low heat until smooth. Remove from heat; stir in cake mix until dissolved. Spread into prepared pan; top with sprinkles. Refrigerate, covered, until firm, about 2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 2g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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- In a medium microwave-safe bowl add the cake mix and the powdered sugar and whisk to combine. Add all of the butter and the milk to the bowl but do not stir it in. Microwave on high for 2 minutes. Take the bowl out of the microwave and add the chocolate chips. Then stir stir everything in the bowl together. The mixture will be very thick. Stir until there is no powder left and the chocolate chips melt.
- Spread the warm mixture evenly into the bottom of your prepared pan. Use your hands or the bottom of a measuring cup to press and smooth the top down. While the mixture is still warm add the sprinkles to the top and press them lightly into the surface of the fudge so that they stick.
- Cover and refrigerate for at least 2 hours before cutting and serving. Store any left overs covered in the fridge.
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