SWEETHEART FUDGE CAKE
"When asked to make dessert for a friend's engagement party, I came up with this cake," recalls Tiffany Taylor of St. Petersburg, Florida. "It's great for Valentine's Day."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9-in. heart-shaped or round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. , In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely., In a large bowl, beat frosting until fluffy; fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Garnish with raspberries. Refrigerate for 2 hours before cutting.
Nutrition Facts :
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.
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
RICH SWEET POTATO-CHOCOLATE FUDGE CAKE
If you have any left over mashed sweet potatoes, then this is an excellent way to use them up....and does this make a moist cake....you won't believe the difference that sweet potato makes in this cake...and very easy to prepare.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 2 9" round cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease two 9" round cake pans.
- At low speed, beat cake mix with eggs, melted butter and 1 cup water for 30 seconds.
- Increase speed to medium; beat 2 minutes.
- Reduce speed to low; beat in cooked mashed sweet potatoes, and chocolate chips.
- Divide batter between pans.
- Bake 25-30 minutes, or until cake test done.
- Cool on rack 15 minutes before removing from pans.
- Frost cake with desired frosting.
Nutrition Facts : Calories 2186.9, Fat 121.4, SaturatedFat 55.7, Cholesterol 494, Sodium 3129.3, Carbohydrate 272.7, Fiber 15.3, Sugar 154.8, Protein 34.1
HAZELNUT FUDGE CAKE
Make and share this Hazelnut Fudge Cake recipe from Food.com.
Provided by TxGriffLover
Categories Dessert
Time 2h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Prepare pastry. In medium size bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg until well mixed. Reduce mixer speed to low. Gradually beat in flour, baking powder and salt. Gather dough into a ball, flatten to a 5-inch round, and wrap tightly in plastic wrap. Refrigerate pastry at least 30 minutes or overnight.
- When pastry has chilled, heat oven to 400º. Between 2 sheets of floured waxed paper, roll out pastry to a 12-inch round. Remove top sheet of paper and invert pastry into a 10-inch tart pan with removable bottom, allowing excess to extend over edge. Remove remaining sheet of waxed paper. Fold excess pastry inside so that it is even around top edge with rim of pan; press pastry against the side to make an even thickness. With fork, pierce bottom of pastry crust 10-15 times to prevent shrinkage. Line crust with aluminum foil and fill with uncooked dry beans.
- Bake pastry crust 10 minutes, remove foil with beans and bake crust 5 minutes longer. Cool crust on wire rack while preparing filling. Reduce oven temperature to 350º.
- Prepare filling: In heavy 1-quart saucepan, heat chocolate, butter, sugar, half and half, and salt over low heat, stirring frequently, until chocolate melts and mixture is smooth. Remove from heat.
- In large bowl, with wire whisk, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended. Spread chocolate mixture into pastry crust and bake cake 25-30 minutes.
- For Topping: In double boiler melt semi-sweet chocolate squares, half and half, butter, chopped toasted hazelnuts, and hazelnut syrup, stirring constantly until smooth.
- When cake has cooled, spread over top and sides. Dust with powdered sugar and serve with ice cream.
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