HOT FUDGE CAKE
Here's a wonderful way to top off a great meal-a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.
Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
HOT FUDGE PUDDING CAKE
This is my husband's favorite recipe. Someone brought this to my Grandpa's funeral in 1968, and I've been making it since. The dark fudge cake over the hot pudding is delicious served with whipped cream or ice cream. This is very rich and will be loved by chocolate lovers!
Provided by Debbie Clift Russ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x9-inch baking pan.
- Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
- Stir in milk and butter until smooth.
- Fold in walnuts until just combined.
- Spread batter evenly in the prepared baking pan.
- Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
- Pour hot water over the batter.
- Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
- Best served warm.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 55.9 g, Cholesterol 7.9 mg, Fat 12.1 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 2.9 g, Sodium 206.2 mg, Sugar 41.5 g
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
AWESOME HONEY FUDGE CAKE
Ever since my mother-in-law made a white cake with cold water, I've fallen in love with cakes made with that way. What is it about the cold water and cakes? The decandant caramel pecan topping makes this a heavenly delight! Don't know about you, but I just can't resist a great chocolate cake. I tell people the honey makes it healthier for us. Note: Cook time does not include the time to cook the topping or the glaze.
Provided by Debaylady
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- Cake Batter:.
- In a large bowl, cream together butter, 1/4 cup sugar, honey, and salt until light and fluffy.
- In a small bowl, combine cocoa and 1/3 cup water. Add to the creamed mixture, blending well. Add cake flour alternately with 1 cup water; beat well after each addition.
- In a small dish, combine baking soda and 2 tablespoons water. Stir into the batter.
- In separate bowl, beat egg whites until frothy. Gradually beat in 3/4 cup sugar. Fold gently into cake batter. Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
- Bake in preheated 350 degree oven about 50 minutes or until cake tests done. Remove and place on wire rack to cool. When completely cool, spread cake with the caramel pecan topping. Then pour hot chocolate glaze over topping. Allow to cool and set before serving.
- Caramel Pecan Topping:.
- In a heavy 2-qt. saucepan, combine brown sugar, flour, egg yolks, milk, and butter. Cook over medium heat, stirring occasionally, until thick -- about 15 minutes. Remove from heat and stir in chopped pecans. Cool.
- Chocolate Glaze:.
- In heavy 2-qt. saucepan, combine chopped, square unsweetened chocolate with sugar, butter,milk, and salt. Cook over medium heat, stirring contstantly until mixture boils for 1 minute. Remove from heat and stir in vanilla. Immediately pour this glaze evenly over the Caramel Pecan Topping. Work quickly as the glaze hardens rapidly.
Nutrition Facts : Calories 402.6, Fat 14.2, SaturatedFat 7.3, Cholesterol 50.5, Sodium 205.6, Carbohydrate 67.2, Fiber 1.5, Sugar 47.1, Protein 4.5
HONEY FUDGE CAKE FOR A CROWD
Having a party and need alot of cake? This is a yummy fudgy cake made with honey for an extra special flavor. You will need to mix this is a bowl that can easily hold a gallon. You can use a big stockpot for this and use a drill with your beater in it for a mixer. Cooking time includes a cool-down time for the cake.
Provided by Nyteglori
Categories Dessert
Time 1h30m
Yield 96 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients together. Set aside.
- Cream butter until light and fluffy. Slowly add honey while continuing to cream.
- Add eggs one at a time beating well after each addition.
- Combine water and vanilla and add to creamed mixture alternating with flour mixture.
- Pour into greased and floured baking pans. This will fit into one 18x26x1 inch pan. You can use smaller pans (four 9x13).
- Bake at 325 fro 25 minutes.
- Cool and cut cake into pieces 12 x 8. (or 6 x 4 for the 9x13 pans).
Nutrition Facts : Calories 134.9, Fat 4.9, SaturatedFat 3, Cholesterol 24.7, Sodium 211.5, Carbohydrate 22.7, Fiber 0.8, Sugar 14.6, Protein 1.8
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