Chocolate Fudge Layer Cake Recipes

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ULTIMATE 6-LAYER CHOCOLATE FUDGE CAKE



Ultimate 6-Layer Chocolate Fudge Cake image

Layer after layer of pure chocolatey goodness, this Ultimate 6-Layer Chocolate Fudge Cake is positively perfect! Six layers of fudgy chocolate cake filled with truffle ganache and chocolate mousse and frosted in a ganache frosting that's covered in mini chocolate chips. This cake is definitely not for those with a guilty conscience!

Provided by Dedra | QueensleeAppetit

Categories     Cakes

Time 6h5m

Number Of Ingredients 21

4 cups mini chocolate chips
4-6 Chocolate squares, cut in half
16 oz. (1Ib) semisweet or dark chocolate, chopped
1/4 cup unsalted butter, cut into small pieces
1 and 1/2 cups heavy cream
4 oz. dark or semisweet chocolate, chopped
3/4 cups heavy cream, divided
2 tablespoon powdered sugar
2 and 1/4 cups all purpose flour
1 cup unsweetened cocoa powder
1/2 cup black cocoa powder (can substitute with unsweetened cocoa powder)
1 and 1/2 teaspoon salt
2 and 1/4 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 cups unsalted butter, room temperature
2 and 1/4 cups granulated sugar
4 large eggs, room temperature
3/4 cup sour cream, room temperature
1 and 1/2 tablespoon pure vanilla extract
1 and 1/2 tablespoon instant coffee granules
2 and 1/4 cups buttermilk, room temperature

Steps:

  • Preheat oven to 350° F (177°C). Grease the bottom and sides of 1 or 2 ( 8-inch) round cake pans with non-stick spray. Place parchment rounds on the bottom. Set aside. If you only have 1 or 2 8-inch pans, take out 4-5 bowls to divide your batter in later.
  • In a large bowl, sift flour, cocoa, salt, baking soda and baking powder. Whisk to combine, set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
  • Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.
  • In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla/coffee mixture and beat on medium speed until combined. Batter will be curdled.
  • Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined.
  • Divide batter equally in 6 portions. I added a scoop of batter to 2 cake pans, then a scoop to 4 bowls and repeated until all the batter was done. Cover the other bowls of batter and set aside.
  • Bake two layers at a time for 18-20 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
  • Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting.
  • Bake another 2 layers and repeat. Once those are cooled, bake the final 2 layers. Wrap all the cooled layers and store them in the refrigerator to chill and set up to make it easier to handle. See post above for tips on how to handle the layers without breaking.
  • Place chopped chocolate in a medium bowl. Set aside.
  • Heat 1/4 cup of heavy cream in a small saucepan, stirring constantly until it just begins to simmer.
  • Remove hot cream from the heat then pour it over the chocolate, and slowly stir until smooth. Cover the bowl and transfer to the refrigerator to cool down, stirring every 5-10 minutes for about 20-30 minutes or until ganache is completely cooled. Alternatively, you can let it cool at room temperature.
  • Once ganache has cooled, whip 1/2 cup of heavy cream with the powdered sugar in a stand mixer fitted with a whisk attachment, or in a medium stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 2-3 minutes.
  • Remove the ganache from the refrigerator and stir to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about 1/3 at a time until fully incorporated and no white streaks remain.
  • Cover the bowl with plastic wrap, placing the wrap directly onto the mousse surface. Refrigerate for 1-2 hours or overnight.
  • Place the chopped chocolate and butter pieces into a large bowl. Set aside.
  • Heat the heavy cream in a medium saucepan until it just begins to simmer.
  • Remove hot cream from heat then pour it over the chocolate and butter. Cover the bowl and allow it to sit for 5 minutes.
  • Remove cover and gently stir mixture until it forms a smooth ganache.
  • Place bowl in the refrigerator and stir every 20 minutes until the ganache is a thick, spreadable consistency. This took me around an hour, but it really depends on the coldness of your refrigerator.
  • Use an offset spatula to place a dollop of ganache onto a cake board or serving platter that's on a turntable. Place one cake layer on top and spread about 1/2 cup of the ganache on top.
  • Add a second layer on top and spread on half of the mousse.
  • Repeat with all layers, alternating between ganache and mousse. You should have 3 layers of ganache and 2 layers of mousse. Place the final layer upside down.
  • Chill the cake for 30 minutes so the layers can set back up. Stir remaining ganache occasionally to keep it loose.
  • Once chilled, remove the cake from the refrigerator and frost the top and sides with the remaining ganache.
  • Pour mini chocolate chips into a bowl and grab large handfuls to press up the sides of the cake. You may want to have a large pan or container under the cake to catch any spills. 7. Go around the cake once with the chocolate chips, then go back to fill any gaps.
  • Carefully cut your chocolate squares in half and place on top of the cake. Slice and serve!

Nutrition Facts : Calories 894 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 59 grams fat, Fiber 9 grams fiber, Protein 11 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 266 grams sodium, Sugar 68 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

BEST-EVER CHOCOLATE FUDGE LAYER CAKE



Best-Ever Chocolate Fudge Layer Cake image

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

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
2 Tbsp. sliced almonds

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

CHOCOLATE FUDGE AND GOLDEN LAYER CAKE



Chocolate Fudge and Golden Layer Cake image

Provided by Food Network

Categories     dessert

Time 1h16m

Yield 12 to 16 servings

Number Of Ingredients 14

3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened at room temperature
2 cups sugar
4 eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup milk (whole, 2 percent fat, or 1 percent fat)
12 tablespoons butter
6 cups confectioners' sugar
6 ounces (3 squares) unsweetened chocolate, melted
1 tablespoons vanilla
1/3cup milk

Steps:

  • Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
  • Sift the flour, baking powder, and salt together 3 times and set aside.
  • In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.
  • With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.
  • For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
  • Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.

FUDGE LAYER CAKE



Fudge Layer Cake image

"My mom first made this terrific layer cake in the early 1960s," recalls Cheryl Feller of Fort Atkinson, Wisconsin. "The date and walnut filling is delicious."

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 23

3/4 cup butter, softened
2-1/4 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces semisweet chocolate, melted and cooled
3 cups cake flour
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1-1/2 cups water
DATE CREAM FILLING:
1/4 cup sugar
1 tablespoon all-purpose flour
1 cup whole milk
1 large egg, lightly beaten
1/2 cup chopped dates
1/2 cup chopped walnuts
1 teaspoon vanilla extract
FUDGE FROSTING:
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 ounces semisweet chocolate, chopped
1/4 cup butter, cubed

Steps:

  • Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate., For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally. , Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 534 calories, Fat 26g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 431mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.

FUDGE LAYER CAKE



Fudge Layer Cake image

This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings.

Provided by Lisa

Categories     Desserts     Cakes     Birthday Cake Recipes

Yield 12

Number Of Ingredients 14

1 ¾ cups all-purpose flour
1 cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
⅛ teaspoon salt
¾ cup unsalted butter, softened
⅔ cup white sugar
⅔ cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk
¾ cup unsalted butter, softened
1 (16 ounce) package confectioners' sugar, sifted
3 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons vanilla extract

Steps:

  • Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
  • In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
  • Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
  • To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.

Nutrition Facts : Calories 583.8 calories, Carbohydrate 81.9 g, Cholesterol 93.2 mg, Fat 28.9 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 17.9 g, Sodium 209.6 mg, Sugar 61.5 g

BEST EVER CHOCOLATE FUDGE LAYER CAKE



Best Ever Chocolate Fudge Layer Cake image

Make and share this Best Ever Chocolate Fudge Layer Cake recipe from Food.com.

Provided by Laurie Rhoton

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 9

8 ounces baker's semi-sweet baking chocolate, divided
1 (18 ounce) package chocolate cake mix, without pudding
1 (4 ounce) package jello chocolate instant pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 (8 ounce) container Cool Whip Topping (do not thaw)
2 tablespoons PLANTERS Sliced Almonds

Steps:

  • Heat oven to 350.
  • Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil & water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9 in.) round pans sprayed with cooking spray.
  • Bake 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks: gently remove pans. Cool cakes completely.
  • Microwave cool whip & remaining chocolate on high 1 1/2 minutes or until chocolate is completely melted & mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
  • Stack cake layers on plate, filling & frosting with cool whip mixture. Sprinkle with nuts.
  • keep refrigerated.

THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE



The Ultimate Chocolate Fudge Three Layer Cake image

Talk about rich and shocking. This beautiful cake is a winner with all chocoholics! Great for a dessert party, birthday party, or finale of an elegant meal.

Provided by Cooking to Perfecti

Categories     Dessert

Time 1h50m

Yield 1 3layer cake, 12-16 serving(s)

Number Of Ingredients 23

1/3 cup water
2 ounces unsweetened chocolate
2/3 cup shortening
1 3/4 cups sugar
2 large eggs
2 1/2 cups all-purpose flour
1 3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/4 cup all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt
3 cups sugar
3/4 cup milk
3/4 cup butter or 3/4 cup margarine
3 ounces unsweetened chocolate
3/4 teaspoon vanilla
chocolate shavings (optional)

Steps:

  • For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
  • Remove from heat and let cool.
  • Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
  • Add eggs, one at a time, beating well after each addition.
  • Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
  • Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
  • Pour batter into three greased and floured 9-inch layer pans.
  • Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
  • Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
  • For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
  • Cook over low heat, stirring constantly, until thick.
  • Remove from heat and let cool completely.
  • Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
  • Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
  • Spread filling between cake layers.
  • For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
  • Cook over low heat, stirring constantly, until chocolate melts.
  • Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
  • Remove from heat and stir in vanilla.
  • Beat at high speed of electric mixer until frosting is of spreading consistency.
  • Immediately spread on cake.
  • Garnish with chocolate shavings.

CHOCOLATE FUDGE LAYER CAKE



Chocolate Fudge Layer Cake image

Provided by Jane Hornby

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 19

For the cake:
1 1/4 sticks (1/2 cup plus 2 tablespoons) butter, plus extra for greasing
1 1/4 cups whole milk
1/2 cup plus 2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons cocoa powder
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups light-brown sugar
For the chocolate frosting:
14-ounce can sweetened condensed milk
1/2 cup plus 2 tablespoons heavy cream
7 ounces bittersweet chocolate (50-70% cacao, depending on your taste), chopped
1/2 stick (1/4 cup) butter, cubed
1 teaspoon vanilla extract
Special equipment:
Two 8-inch round cake pans

Steps:

  • Make the cake: Preheat the oven to 350F. In a small saucepan, gently melt the 1 1/4 sticks of butter. Remove from heat and whisk in the milk, oil, and vanilla. Meanwhile, grease two 8-inch round cake pans, then line the bottoms with circles of parchment paper.
  • Mix together the flour, cocoa, baking soda, baking powder, and salt, then sift into a large bowl.
  • Add the brown sugar and break up any lumps. Make a well in the center and add the butter mixture. Using a whisk, slowly mix the ingredients together, then give it a good beating until smooth and evenly blended. Using a spatula, divide the batter equally between the pans and spread it flat.
  • Bake until the cakes are risen, firm, and have shrunk back slightly from the edges of the pans. Let cool in the pans 10 minutes, then turn out onto a cooling rack and cool completely.
  • Make the frosting: In a medium saucepan, stir the condensed milk and cream over low heat until it starts to bubble at the edges. Remove from heat and stir in the chocolate, butter, and vanilla. Let the chocolate melt, stirring and beating occasionally as it cools, until thick, fudgy, and completely cooled.
  • Assemble the cake: On a cake plate lined with strips of parchment paper, sandwich the cakes together with 1/2 cup frosting. Spoon the remaining frosting over the top of the cake. Spread it out thickly, then, working on a quarter of the cake at a time, work the frosting over the edge of the cake and down to meet the plate. Try to keep going in one fluid movement. Repeat all over. Smooth and swirl the frosting as you like, or leave it rough.
  • Let the cake sit somewhere cool for an hour (or up to a day) before slicing.

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From loveandoliveoil.com


THE BEST CHOCOLATE LAYER CAKE WITH FUDGE FROSTING
2018-10-31 Instructions. Preheat oven to 350 degrees F. Liberally grease two 9" round baking pans with cooking spray; set aside. I like to also add in a round piece of parchment paper. In …
From thedomesticrebel.com


CHOCOLATE FUDGE LAYER CAKE - THERESCIPES.INFO
Step 1. Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted …
From therecipes.info


BEST THREE-LAYER CHOCOLATE FUDGE CAKE RECIPES | FOOD NETWORK …
2012-03-27 A recipe for making the best Three-Layer Chocolate Fudge Cake. ADVERTISEMENT. IN PARTNERSHIP WITH. North American. Three-Layer Chocolate …
From foodnetwork.ca


ULTIMATE CHOCOLATE FUDGE LAYER CAKE RECIPE | DR. OETKER
Place the cakes on a serving plate and sandwich the 3 sponges together using 2/3 of the chocolate cream. Spread the remaining cream on top and leave in a cool place for several …
From oetker.co.uk


CHOCOLATE FUDGE LAYER CAKE WITH CARAMEL BUTTERCREAM
Step 1. Prepare the Fudge Cake: Coat 2 (9-inch) square cake pans with cooking spray; lightly dust with flour. Preheat oven to 350°F. Place chocolate chips in a microwavable bowl; …
From myrecipes.com


DEATH BY CHOCOLATE FUDGE LAYER CAKE - HUGS AND COOKIES XOXO
2019-04-14 Preheat oven to 350º. To make the cake, place the unsweetened chocolate in a microwave safe bowl. Gently microwave, using 30 second increments, stirring frequently, until …
From hugsandcookiesxoxo.com


LYDIA'S 10-LAYER CHOCOLATE CAKE - MOM LOVES BAKING
2021-03-27 Spray the pans with non-stick cooking spray. Set aside. Make your cake batter and divide equally into prepared pans. Bake as directed. Let cool. Prepare the boiled chocolate …
From momlovesbaking.com


CHOCOLATE PEANUT BUTTER FUDGE CAKE - HOMEMADE IN THE KITCHEN
2016-04-28 Preheat oven to 350F. Lightly grease two 8 x 1 1/2 inch round cake pans then line the bottoms with parchment paper (cut to fit the bottoms only). For the cake: In a medium …
From chocolatemoosey.com


ONE LAYER FUDGE CAKE - THAT SKINNY CHICK CAN BAKE
2021-10-18 Grease the bottom of an 8-inch round cake pan or line it with parchment. In a small bowl, whisk the flour, baking soda, and salt. Sift the cocoa into the dry ingredients and whisk to …
From thatskinnychickcanbake.com


CHOCOLATE FUDGE AND SALTED CARAMEL LAYER CAKE RECIPE - FOOD
To assemble, place a base layer of cake, cut-side up, on a cake stand or plate. Spread with ½ cup (125ml) of the ganache and drizzle with 2 tablespoons of the caramel. Repeat twice more …
From sbs.com.au


DECADENT CHOCOLATE FUDGE CAKE RECIPE - SWEET PEA'S KITCHEN
Preheat your oven to 350 and using pam baking spray, spray 3 9inch round cake pans. Using a medium whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using …
From sweetpeaskitchen.com


SOUTHERN CHOCOLATE LAYER CAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com


AUNT EMILY'S CHOCOLATE FUDGE CAKE - MOM LOVES BAKING
2020-07-31 In a medium bowl, whisk together the cake flour, ¼ cup cocoa powder, baking soda and salt. Set aside. In a large bowl, cream butter. Add sugar, eggs, beat 5 minutes. Add …
From momlovesbaking.com


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