3 Ingredient Triple Fudge Cake Recipes

TRIPLE-FUDGE CAKE

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.

3 INGREDIENT TRIPLE FUDGE CAKE

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.

TRIPLE FUDGE COOKIES

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.

THREE LAYER FUDGE

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1 teaspoon butter. Set aside. , For chocolate layer, butter the sides of a large heavy saucepan with 1 teaspoon butter; add the sugar, cream, chocolate, corn syrup, and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat., Add vanilla and remaining butter (do not stir). Cool to 110, ° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add nuts. Continue stirring until fudge becomes thick and begins to lose its gloss, about 10 minutes. Immediately spread into prepared pan; set aside. , For cherry almond layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat. , Add almond extract and remaining butter (do not stir). Cool to 110° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add cherries and food coloring if desired. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over first layer. , For coconut vanilla layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat. , Add vanilla and remaining butter (do not stir). Cool to 110° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add coconut. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over second layer. , Score into squares while still warm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

TRIPLE CHOCOLATE FUDGE CAKE

Steps:

• CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
• Beat on medium speed for 2 minutes.
• Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
• Bake 30 to 35 minutes.
• Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
• FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
• Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
• ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
• Spread with a generous amount of filling.
• Place second cake layer on top.
• Spread remaining filling on sides of cake, leaving top unfrosted.
• Chill 30 minutes.
• GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
• Remove from heat.
• Gradually add 3 tbsp butter, stirring until smooth.
• Spread over top of cake, letting it drip down sides.
• Chill to set chocolate glaze.

TRIPLE FUDGE BROWNIES

Steps:

• Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° until the top springs back when lightly touched,30-35 minutes. , Dust with confectioners' sugar. Serve with ice cream if desired.