CARAMEL-FUDGE CHOCOLATE CAKE
To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. -Karen Stucky, Freeman, South Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack., Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 446 calories, Fat 18g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 426mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL-FUDGE CHOCOLATE CAKE
Truly sinful and decadent!! This is soooo gooood!! Another great recipe from Quick Cooking magazine May/June 1999 issue. (Not sure of prep time)
Provided by Anita Harris
Categories Dessert
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake batter according to pkg directions.
- Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
- Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
- Immediately poke holes in the cake with a meat fork or skewer.
- Spread caramel and fudge toppings over cake.
- Cool on a wire rack.
- Frost with Cool Whip.
- Sprinkle with toffee bits and remaining chocolate chips.
- Store in fridge.
CARAMEL FUDGE CAKE
Provided by Food Network
Time 1h5m
Yield 15 servings
Number Of Ingredients 7
Steps:
- HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
- PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
- MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
- BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.
CARAMEL CHOCOLATE CAKE
The crowd will cheer when you bring out this masterpiece! A creamy caramel frosting lends old-fashioned flavor to the moist chocolate cake. "This dessert is a hit whenever I serve it," notes Esther Wise of Longmont, Colorado.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.
Nutrition Facts : Calories 506 calories, Fat 18g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 303mg sodium, Carbohydrate 82g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
FABULOUS FUDGE CHOCOLATE CAKE
This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
Provided by Charmaine Brooks
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
- Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
- Bake in a greased 9 X 13 inch pan for 35 minutes.
- Let cool 10 minutes before icing.
- To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g
CHOCOLATE CARAMEL FUDGE CAKE
This is one of the most decadent cakes I have ever eaten! The chocolate flavor is wonderful on its own, but when you add the caramel and condensed milk filling it takes it up not just one level, but several!
Provided by Maven Argyle
Categories Chocolate
Number Of Ingredients 14
Steps:
- 1. NOTE: Melt chocolate in double boiler over simmering (not boiling) water. Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan; set aside.
- 2. Sift together the cake flour, baking soda and salt and set aside.
- 3. Beat the butter and sugar together in a large mixing bowl; blend in the eggs and beat until light and fluffy.
- 4. Stir in the vanilla and melted chocolate; alternately add the dry ingredients and the sour cream to the butter mixture - beat well after each addition.
- 5. Stir in boiling water. Batter will be thin.
- 6. Divide cake batter in half; pour one half into the prepared cake pan and bake 10 - 12 minutes, or until firm to the touch, and remove from the oven.
- 7. Meanwhile, prepare the filling: Mix butter, caramels, and condensed milk in a sauce pan and melt over low heat, stirring often.
- 8. Remove from the stove and pour the mixture over the baked half of the cake; pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15 - 20 minutes or until firm to the touch.
- 9. When cool, serve with ice cream, whipped cream or frost with your favorite chocolate frosting.
CARAMEL FUDGE CHOCOLATE CAKE
Ooey gooey chocolate, caramel and toffee! What's not to love? The Test Kitchen and I also tried using homemade cream cheese icing instead of store-bought vanilla... and the results were just divine. Enjoy!
Provided by susan simons
Categories Chocolate
Number Of Ingredients 6
Steps:
- 1. Prepare cake batter according to package directions.
- 2. Pour into a greased 13-in.x9-in. baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near center comes out clean. Immediately poke holes in the cake with end of a wooden spoon. Spread caramel and fudge topping over cake. Cool on wire rack.
- 3. Frost with frosting. Sprinkle with toffee bits and chocolate chips. Store in the fridge.
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CARAMEL IN-BETWEEN FUDGE CAKE RECIPE - PILLSBURY.COM
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Servings 18Total Time 2 hrs 20 minsCategory DessertCalories 390 per serving
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening; lightly flour. In 2-quart saucepan, cook and stir filling ingredients over medium-low heat until caramels are melted. Set aside.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread half of batter in pan. Bake 20 minutes. Spread filling over partially baked cake; cover with remaining batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
- In small bowl, beat 1/2 cup butter, the chocolate, half-and-half and vanilla with electric mixer on medium speed until well blended. Beat in powdered sugar until light and fluffy. Frost cooled cake; sprinkle with almonds.
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