FUDGE CAKE
For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.
Provided by Kristen Faux
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
- In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
- Mix cocoa and hot water together, and beat into batter.
- Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g
FABULOUS FUDGE
Provided by Anne Thornton, Host of Dessert First
Time 3h20m
Yield about 64 squares
Number Of Ingredients 6
Steps:
- Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
- Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
- Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
- Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
- Pop out of the pan and cut into little pieces.
CHOCOLATE FUDGE SHEET CAKE
A chocolate lovers delight! This is from my Grandmothers recipe collection and is absolutely scrumptious. The cake stays moist because the icing is rich fudge. Prep and cooking times are approximate and includes cooling time.
Provided by c0dphish
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 15
Steps:
- For the Cake.
- Sift this together dry ingredients (sugar, flour, and baking soda) in separate bowl.
- In a sauce pan melt butter.
- Add water (stir until blended).
- Add coco (stir until blended).
- Bring to boil.
- Let it boil for 2 minutes.
- Stir in dry ingredient mixture.
- Add buttermilk (stir until blended).
- Add eggs (stir until blended).
- Add vanilla (stir until blended).
- Add mixture to a greased and floured 8 x 11-inch cake pan.
- Bake at 350°F for approximately 30 minutes or when done.
- For the Icing:.
- In sauce pan melt butter.
- Add milk and sugar.
- Bring to boil and then boil 2 minutes.
- Remove from heat.
- Stir in chocolate chips, marshmallows and nuts.
- Stir until thick.
- Pour over cake.
Nutrition Facts : Calories 6924.5, Fat 288.4, SaturatedFat 175.6, Cholesterol 1031.8, Sodium 3271.7, Carbohydrate 1075.3, Fiber 23.9, Sugar 828.1, Protein 69.7
EASY CHOCOLATE FUDGE CAKE
Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
Provided by Member recipe by misskay
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
- Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
- Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
- To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
- Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
FUDGY DARK CHOCOLATE CAKE
Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
- Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.
Nutrition Facts : Calories 548 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
FABULOUS FUDGE CHEESECAKE
This fudgy cheesecake is particularly popular with my two children. It's also a favorite with guests at the cheesecake party my wife and I host every year.-Scott Fox, Fergus Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 446 calories, Fat 26g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 204mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
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