BEST EVER RICH CHOCOLATE FUDGE CAKE
I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 3 9inch cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease and flour 3 9-inch cake pans.
- In a large mixing bowl, cream the butter until smooth.
- Gradually pour in the brown sugar, then eggs.
- Beat with mixer until light and fluffy, approx 5 minutes.
- On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
- Add flour alternately with sour cream, beating at low speed until smooth.
- Pour in boiling hot water and stir until blended.
- Pour into the prepared pan.
- Bake about 25 minutes or until done.
- Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.
Nutrition Facts : Calories 1637.8, Fat 66.3, SaturatedFat 39.1, Cholesterol 307.2, Sodium 1686.7, Carbohydrate 253.3, Fiber 6.5, Sugar 163.8, Protein 20.5
CREAMY RICH CHOCOLATE FUDGE
This is an extremely rich and creamy fudge recipe, it will definitely satisfy a sweet tooth craving. My husband and co-workers are always asking me to make this. If you have never made fudge, it may take a few times to get it right. Do not heat past 238 degrees or the fudge becomes dry. Also, if it is cooled too much before you beat it, it will harden very quickly. Beat the fudge until it just starts to lose its gloss.
Provided by Nanette62
Categories Candy
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan heat chocolate and milk on low, stirring until melted.
- Add sugar, syrup and salt and cook to 234- 236 degrees F.
- Add butter and pour off into a bowl and then add vanilla.
- Allow to cool to approx.
- 120 to 125 degrees.
- After it has cooled, beat until it starts to lighten, lose its gloss and thicken.
- Pour into a greased 8 by 8 inch dish and let cool completely.
- Cut into cubes.
CREAMY RICH WALNUT FUDGE
Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
Provided by Food Network
Categories dessert
Time 35m
Yield 80 pieces
Number Of Ingredients 8
Steps:
- In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
- Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.
CREAMY RICH CHOCOLATE FUDGE
Steps:
- In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes.
CHOCOLATE FUDGE
Provided by Alton Brown
Categories dessert
Time 40m
Yield 64 (1-inch) pieces
Number Of Ingredients 7
Steps:
- Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
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.
RICH HOT FUDGE SAUCE
I've made this scrumptious topping since the early 1980s. It always turns out smooth and yummy. The dark chocolate flavor, with a hint of rum extract, is not overly sweet but will still satisfy a chocoholic's cravings. -Carol Hanihan, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 10
Steps:
- Place butter and cream in a heavy saucepan; cook and stir over medium-low heat until butter is melted. Add sugars; cook and stir until dissolved, 3-4 minutes., Add cocoa, corn syrup and salt; cook and stir until blended, about 3 minutes. Stir in chocolate until melted. Reduce heat to low; cook and stir until mixture reaches desired thickness, 10-15 minutes., Remove from heat; stir in extracts. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 166 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 103mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.
CREAMY CHOCOLATE FUDGE
I clipped this recipe from a December 1983 issue of The Charlotte (NC) Observer, which was running a contest to see who made the best fudge. This recipe won in the "Plain Chocolate Fudge" category (no additives such as nuts). I made this for presents at the holidays and now my grown kids are making it for gifts themselves. I buy disposable aluminum pans approx 5x8-inch so I can just wrap them up and give them as gifts. This recipe makes three pans-full.... or two 8x8-inch pans of fudge.
Provided by Impera_Magna
Categories Candy
Time 30m
Yield 128 1 in squares
Number Of Ingredients 8
Steps:
- Butter two 8x8-inch or three 5x8-inch pans.
- In a large heavy pot (I use a dutch oven size pot), mix together sugar, milk, vanilla, and butter; stir to mix.
- Bring to a boil, stirring constantly.
- Then let boil for 2 minutes, not stirring.
- NOTE: You need to move quickly during the next couple of steps so have the marshmallows and chocolate squares cut up and cut open the bags of chocolate chips.
- Turn off heat but leave pot on the burner.
- Add marshmallows, quickly stirring until melted.
- Add each chocolate separately in the order listed in the recipe, quickly stirring until melted.
- Pour into prepared pans.
- Let cool.
- Fudge tastes better each day --- if it lasts!
CHOCOLATE FUDGE ICING
Use this easy chocolate buttercream recipe for rich and smooth icing every time - ideal for finishing birthday, celebration or party cakes
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Covers 1 x 20cm sponge cake (serves 12)
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn't burn.)
- Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
- Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.
Nutrition Facts : Calories 309 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
CREAMY DARK CHOCOLATE FUDGE
Make and share this Creamy Dark Chocolate Fudge recipe from Food.com.
Provided by Ann McMaster
Categories Candy
Time 2h15m
Yield 1 7x9 pan, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
- Spread evenly into wax paper-lined 8 or 9-inch square pan.
- Chill for 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 189.3, Fat 9.4, SaturatedFat 4.9, Cholesterol 6, Sodium 53.6, Carbohydrate 27.1, Fiber 1.5, Sugar 23.7, Protein 2.9
RICH CHOCOLATEY FUDGE BROWNIES
These brownies are so incredibly moist and rich but they still have little to no fat. Whenever I make them at my house, they're usually gone within a day or two. They can be cooked in almost any metal pan as long as the batter doesn't go any higher than 2/3s of the way up the sides but I usually use a 9 x 13 pan.They're great alone but taste even better reheated in the microwave for a few seconds with a dollop of whipped cream on the side.
Provided by Pazuru
Categories Dessert
Time 30m
Yield 1 9x13 Pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease pan or spray with pam.
- Combine applesauce and cocoa until smooth.
- Add sugar and beat until smooth.
- Add eggs gradually, making sure each one is thoroughly mixed inches.
- Add vanilla, flour and salt and mix until moist.
- Add any additions (nuts, fruit, marshmallows, spices ect.).
- Pour into baking pan and bake for 20-30 minutes depending on your oven. Try the toothpick trick at the 20 minute mark and if it comes up with only a few crumbs, the brownies are finished.
RICH CHOCOLATE FUDGE
Looking for a chocolate dessert? Then check out this rich fudge recipe that's easy enough to be made at home!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 64
Number Of Ingredients 5
Steps:
- Grease bottom and sides of 8-inch square pan with butter.
- In 2-quart saucepan, heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat.
- Quickly stir in nuts and vanilla. Spread in pan. Refrigerate about 1 hour 30 minutes or until firm. Cut into 8 rows by 8 rows to make 1-inch squares.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 7 g, TransFat 0 g
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
RICH CANDY BAR FUDGE
"I created this recipe to duplicate a delightful rich fudge I tried in a shop while visiting our daughter," explains Mary Lou Bridge of Taylor Ridge, Illinois.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 pounds (about 7 dozen).
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside. , In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth. , Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 23mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
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