TRIPLE-FLAVOR SHEET PAN CHEESECAKE
As if having cheesecake for a crowd wasn't cool enough, this approach gives you three different flavors to choose from!
Provided by Food Network Kitchen
Categories dessert
Time 10h40m
Yield 24 cheesecake bars
Number Of Ingredients 13
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F.
- Mix the cracker crumbs with the butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of a 15-by-18-inch sheet pan. Use the back of a measuring cup to smooth out the crumbs. Bake the crust until golden brown, rotating the pan halfway through, 10 to 12 minutes. Cool the pan on a rack, 10 minutes.
- For the filling: Lower the oven to 325 degrees F. Blend the cream cheese and sugar in a food processor until smooth. Add the eggs and 1 cup sour cream and pulse until well combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake until the cheesecake is slightly puffed on the edges (the edges will deflate as the cheesecake cools) and just set, rotating the pan halfway through, 40 to 45 minutes. Completely cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
- Combine the raspberry jam with 1 to 2 teaspoons water in a small bowl until spreadable but not thin. Spread the jam on the left third of the cheesecake. Top with the raspberries.
- Spread the remaining 1/4 cup sour cream over the middle third of the cheesecake and top with the mango slices.
- Spread the blueberry jam over the right third of the cheesecake and top with the blueberries. Slice into bars for serving.
TRIPLE LAYERED CONFETTI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 12 to 15 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans. Line the pans with parchment paper, then butter the parchment. Dust with flour, tapping out the excess.
- Whisk together the all-purpose and cake flours, baking powder and salt in a medium bowl. In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the egg whites 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour. Beat until just incorporated. Fold in the sprinkles.
- Divide the batter evenly among the pans and bake the cakes until golden at the edges and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to wire racks and cool 15 minutes. Turn the cakes out of the pans and return to the racks to cool completely.
- For the frosting: While the cake layers are cooling, whisk together the sugar and egg whites in a heatproof mixing bowl set over (not inside) a pan of simmering water. Whisk until the mixture is warm and the sugar is dissolved (it should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Transfer to the bowl of a stand mixer fitted with a whisk attachment.
- Whisk the egg white mixture on medium speed for 5 minutes. Increase the speed to medium high and whisk the meringue until stiff, glossy peaks form and the bottom of the mixing bowl is cool to the touch, about 7 minutes.
- Reduce the speed to medium low. Add the butter a few tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all of the butter has been added, simply increase the speed to medium high and beat until smooth again.) Add the vanilla and salt and continue beating until the frosting is smooth and fluffy, 3 to 5 minutes.
- Trim the tops of the cooled cake layers with a knife so they are flat. Place the bottom layer on a cake stand or platter and spread evenly with about 1 cup of the frosting. Place the second layer on top of the first. Spread evenly with about 1 cup frosting. Place the remaining layer on top of the second layer. Spread the remaining frosting over the top and sides of the cake, using an offset spatula to create large swirls. Decorate with sprinkles as desired.
TRIPLE BERRY ANGEL FOOD CAKE ROLL RECIPE - (3.9/5)
Provided by smclane
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan. 2. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case. 3. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily. 4. Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.) 5. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form. 6. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
TRIPLE-FUDGE CAKE
Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
- In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
- Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
- Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g
TRIPLE CHOCOLATE SHEET CAKE
Serving a crowd? Make a really big and easy cake for chocolate lovers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
- Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 17 g, TransFat 1 g
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
TRIPLE FUDGE COOKIES
These cookies are very rich and chocolately.
Provided by L. Hanson
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease cookie sheets.
- Melt the chocolate squares and butter or margarine in a double boiler. Stir well and remove from heat.
- Cream sugar and eggs in medium sized bowl until thick and creamy. Mix in vanilla and melted chocolate.
- Mix in the flour, baking powder and salt until well blended. Stir in chocolate chips and nuts.
- Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheet. Bake for 8 minutes or until tops crackle and look shiny. Cool 3 to 5 minutes. Remove to racks; cool completely.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 28.5 g, Cholesterol 36.1 mg, Fat 13.1 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 72.8 mg, Sugar 21.9 g
3 INGREDIENT TRIPLE FUDGE CAKE
Make and share this 3 Ingredient Triple Fudge Cake recipe from Food.com.
Provided by Nif_H
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 3
Steps:
- Prepare pudding following directions on the package; stir in cake mix.
- Spread in a greased 13"x9" baking pan; sprinkle with chocolate chips.
- Bake at 350 degrees Fahrenheit for 35 minutes; cool.
Nutrition Facts : Calories 235.8, Fat 10.3, SaturatedFat 4.4, Sodium 262.4, Carbohydrate 38.3, Fiber 2.1, Sugar 23.9, Protein 2.7
TRIPLE-FUDGE CAKE
Steps:
- 1) Preheat oven to 350�F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; coat with flour. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.
- 2) In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be thick and grainy); beat on medium speed 2 minutes. Spread into pan. Drop melted chocolate mixture by tablespoonfuls over batter, dropping more around edge than center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
- 3. Bake 45 to 50 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TRIPLE CHOCOLATE FUDGE
This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! -Linette Shepherd, Williamston, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-3/4 pounds (19-1/2 dozen)
Number Of Ingredients 10
Steps:
- Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
SHOULD BE SINFUL TRIPLE CHOCOLATE FUDGE CAKE
This is definitely the chocolatiest cake I have ever tasted. It is so rich and dark, it should be sinful, hence the name. A good topping might be some whipped cream, to balance it out :) Oh, and I should mention...it is incredibly easy to make!
Provided by Karen..
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Prepare pudding with milk as directed on package.
- Remove from heat and blend dry cake mix into hot pudding.
- The mixture will be very thick and spongy.
- Pour into greased and floured 9 x 13 inch pan.
- Sprinkle with chocolate chips and nuts.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 207.3, Fat 7.9, SaturatedFat 2.8, Cholesterol 4.3, Sodium 307.6, Carbohydrate 34.2, Fiber 1.4, Sugar 18.1, Protein 3.3
TRIPLE-FUDGE CAKE
Number Of Ingredients 7
Steps:
- 1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour. 2 Microwave milk and 1/2 cup of the chocolate chips in small microwavable bowl uncovered on Medium (50%) about 1 minute or until chocolate is softened stir until smooth and set aside. 3 Beat cake mix and oil in large bowl with electric mixer on low speed 30 seconds (mixture will be crumbly) reserve 1 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be thick and grainy) beat on medium speed 2 minutes. Spread in pan. 4 Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture: sprinkle over batter. Bake 45 to 50 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.High Altitude (3500 to 6500 feet): No changes.1 Serving: Calories 330 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 30mg Sodium 290mg Carbohydrate 41g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 6%.Betty's Tip If you have milk chocolate or white baking chips on hand, you can use them as part of the 1/2 cup chocolate chips stirred into the reserved cake mixture.
Nutrition Facts : Nutritional Facts Serves
More about "tripledfudgecake recipes"
TUNNEL OF FUDGE CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
THE LONG-AWAITED MOIST TRIPLE CHOCOLATE FUDGE CAKE …
From cakesmania.net
TRIPLE FUDGE BANANA CAKE - EAT IN EAT OUT
From eatineatout.ca
10 BEST TRIPLE CHOCOLATE FUDGE CAKE MIX RECIPES
From yummly.com
TRIPLE FUDGE CAKE RECIPE – FEED YOUR CHOCOLATE …
From pegshomecooking.com
RECIPE: TRIPLE CHOCOLATE FUDGE CAKE | DUNCAN HINES …
From duncanhines.ca
RECIPE FOR DECADENT AND EASY TRIPLE CHOCOLATE CAKE
From thespruceeats.com
TRIPLE-LAYER DEVIL'S FOOD CAKE RECIPE | BON APPéTIT
From bonappetit.com
GRILLED ANGEL FOOD CAKE TRIPLE BERRY TRIFLE
From dailydishrecipes.com
RECIPE: DEVIL'S FOOD POUND CAKE - DUNCAN HINES …
From duncanhines.ca
TRIPLE CHOCOLATE FUDGE LAYER CAKE - BITE YOUR CRAVINGS
From biteyourcravings.com
TRIPLE CHOCOLATE FUDGE CAKE RECIPE - NETCOOKS
From netcooks.com
TRIPLE FUDGE CAKE | ANITA'S TRIED & HEART HEALTHY RECIPES
From anitasrecipes.com
TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TRIPLE CHOCOLATE FUDGE CAKE - CAKECENTRAL.COM
From cakecentral.com
2 EASY FUDGE CAKE RECIPES – TRIPLE FUDGE AND CARAMEL
From livingonadime.com
TRIPLE FUDGE CHUNK NON-DAIRY FROZEN DESSERT PINT - DAIYA FOODS
From ca.daiyafoods.com
EASY TRIPLE CHOCOLATE FUDGE CAKE - PLOWING THROUGH LIFE
From plowingthroughlife.com
TRIPLE FUDGE CAKE - RECIPE | COOKS.COM
From cooks.com
BEST THREE-LAYER CHOCOLATE FUDGE CAKE RECIPES - FOOD NETWORK
From foodnetwork.ca
TRIPLE FUDGE CAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
SIMPLE TRIPLE FUDGE OREO BUNDT CAKE RECIPE
From ithinkwecouldbefriends.com
TRIPLE CHOCOLATE ANGEL FOOD CAKE - READERSDIGEST.CA
From readersdigest.ca
“BRUCE BOGTROTTER” THREE LAYER TRIPLE CHOCOLATE FUDGE …
From cocohauskitchen.com
TRIPLE CHOCOLATE FUDGE LOAF CAKE - BAKE WITH SWEETSPOT
From bakewithsweetspot.com
TRIPLE FUDGE CAKE | FUDGE CAKE, DESSERT RECIPES, TRIPLE CHOCOLATE …
From pinterest.ca
TRIPLE CHOCOLATE FRIDGE CAKE - ANNIE'S NOMS
From anniesnoms.com
TRIPLE CHOCOLATE FUDGE CAKE - DESSERT HOLDINGS
From dessertholdings.com
TRIPLE LAYER CHOCOLATE FUDGE CAKE RECIPE BY FOOD FUSION
From youtube.com
BEST TRIPLE CHOCOLATE CHEESECAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TRIPLE-LAYER DEVIL'S FOOD CAKE - RECIPE | COOKS.COM
From cooks.com
TRIPLE COCONUT CAKE - THE WASHINGTON POST
From washingtonpost.com
TRIPLE-FUDGE CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
25 EASY PARTY FOOD IDEAS TO PLEASE A CROWD - INSANELY GOOD
From insanelygoodrecipes.com
TRIPLE CHOCOLATE FUDGE CAKE - THE SWEET POTATO
From thesweetpotato.ca
THIRD + MAIN
From thirdandmainva.com
TRIPLE CHOCOLATE FUDGE CAKE - A SLICE OF SPICE
From asliceofspice.com
You'll also love