Chocolate Sour Cream Fudge Cake Recipes

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CHOCOLATE SOUR CREAM FUDGE



Chocolate Sour Cream Fudge image

This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!

Provided by DMCVAY

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 40m

Yield 64

Number Of Ingredients 7

2 cups white sugar
½ cup sour cream
⅓ cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
½ cup chopped walnuts

Steps:

  • Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
  • Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.

Nutrition Facts : Calories 46.8 calories, Carbohydrate 8 g, Cholesterol 1.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 6.7 g

CHOCOLATE FUDGE CAKE



Chocolate Fudge Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h25m

Yield 10 servings or with 1 broken heart

Number Of Ingredients 13

2 2/3 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water

Steps:

  • For the fudge icing:
  • 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1 3/4 cups confectioners' sugar, sifted
  • 1 tablespoon vanilla extract
  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
  • In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
  • Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
  • For the icing:
  • Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
  • In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  • Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

SOUR CREAM TOFFEE FUDGE CAKE



Sour Cream Toffee Fudge Cake image

Provided by Emeril Lagasse

Categories     dessert

Time 1h20m

Yield 1 (10-inch) cake

Number Of Ingredients 24

1 pound plus 3 1/2 teaspoons unsalted butter
2 cups unsweetened cocoa powder
2 cups hot brewed coffee
1 cup sour cream
1 1/2 tablespoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups sugar
4 large eggs
Chocolate Icing, recipe follows
1 recipe Butter Toffee, recipe follows
4 1/2 cups heavy cream
3 sticks unsalted butter
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup light corn syrup
2 pounds semisweet chocolate, chopped into pieces
1 tablespoon pure vanilla extract
1 teaspoon almond extract
8 tablespoons (1 stick) unsalted butter
1 1/2 cups granulated sugar
1 packed cup light brown sugar
3/4 cup plus 2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.
  • Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.
  • In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.
  • Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl.
  • In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.
  • Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.
  • Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.
  • Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.
  • Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)
  • Line a baking sheet with parchment or wax paper.
  • Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).
  • Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
  • Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.

CHOCOLATE CAKE WITH SOUR CREAM



Chocolate Cake with Sour Cream image

This luscious chocolate layer cake gets wonderful moistness from sour cream. Its irresistible topping and marvelous from-scratch goodness make it a classic! I keep the recipe handy for birthdays, holidays and other special occasions.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 19

4 ounces unsweetened chocolate, melted and cooled
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
2 cups sugar
1-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
FROSTING:
1/2 cup butter, softened
6 ounces unsweetened chocolate, melted and cooled
6 cups confectioners' sugar
1/2 cup sour cream
6 tablespoons milk
2 teaspoons vanilla extract
1/8 teaspoon salt

Steps:

  • In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 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 large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.

Nutrition Facts : Calories 477 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 356mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE PUDDING FUDGE CAKE



Chocolate Pudding Fudge Cake image

This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!

Provided by BNB

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h5m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
½ cup vegetable oil
½ cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
  • Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  • To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

Nutrition Facts : Calories 629 calories, Carbohydrate 67.8 g, Cholesterol 87.7 mg, Fat 40.8 g, Fiber 3.8 g, Protein 7.9 g, SaturatedFat 17.2 g, Sodium 572.6 mg, Sugar 46.6 g

SOUR CREAM CHOCOLATE CAKE



Sour Cream Chocolate Cake image

Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioners' sugar
Assorted gold sprinkles, optional

Steps:

  • Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.

Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.

OLD FASHIONED SOUR CREAM FUDGE CAKE



Old Fashioned Sour Cream Fudge Cake image

Make and share this Old Fashioned Sour Cream Fudge Cake recipe from Food.com.

Provided by Shar-on

Categories     Dessert

Time 1h10m

Yield 1 9" layer cake

Number Of Ingredients 15

2 1/4 cups Swans Down cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2 1/4 cups firmly packed brown sugar
3 eggs
1 1/2 teaspoons vanilla
3 unsweetened chocolate squares, melted and cooled
1 cup sour cream
1 cup boiling water
5 unsweetened chocolate squares, melted and cooled
3 cups icing sugar
1/2 cup butter, softened
1/3 cup hot water
1 egg

Steps:

  • Cake: Preheat oven to 350 degF.
  • Sift tog.
  • flour, baking soda and salt, set aside.
  • Cream butter, then add brown sugar and continue beating for 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla and chocolate.
  • Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
  • Add boiling water, blending well (batter will be thin).
  • Pour into 2 greased and floured 9" round layer cake pans.
  • Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
  • Cool in pans for 10 minutes; remove and finish cooling on racks.
  • Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
  • Blend; then beat at medium speed of electric mixer for 2 minutes.
  • Chill until of spreading consistency.
  • Carefully ice cake (cake crumb is very tender).
  • You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.

Nutrition Facts : Calories 7976.7, Fat 376.6, SaturatedFat 228.3, Cholesterol 1435.2, Sodium 5654.7, Carbohydrate 1162.4, Fiber 43.8, Sugar 834.6, Protein 89.6

CHOCOLATE SOUR CREAM FUDGE SNACK CAKE



Chocolate Sour Cream Fudge Snack Cake image

Make and share this Chocolate Sour Cream Fudge Snack Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 1 (8x8-inch) cake

Number Of Ingredients 14

1 1/4 cups flour
3/4 cup sugar
1/2 cup brown sugar
6 tablespoons cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup chocolate chips
1 1/2 cups sour cream
1 egg
1 1/2 teaspoons vanilla
1/2 cup butter, melted

Steps:

  • Set oven to 350 degrees.
  • Grease an 8 x 8-inch baking pan.
  • Set oven rack to second-lowest position.
  • Sift the first 8 ingredients in a large bowl.
  • In a small bowl, whisk together sour cream, melted butter, egg and vanilla.
  • Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined.
  • Add in chocolate chips and walnuts; mix to combine.
  • Transfer the batter into prepared baking pan.
  • Bake for about 35-45 minutes, or until cake tests done.

Nutrition Facts : Calories 4081, Fat 238.7, SaturatedFat 126.2, Cholesterol 607.3, Sodium 4156.6, Carbohydrate 473.6, Fiber 23.9, Sugar 305.8, Protein 53.8

EASY CHOCOLATE FUDGE CAKE



Easy chocolate fudge cake image

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

150ml sunflower oil, plus extra for the tin
175g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml semi-skimmed milk
100g unsalted butter
225g icing sugar
40g cocoa powder
2½ tbsp milk (a little more if needed)

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

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From completelydelicious.com


OLD FASHIONED SOUR CREAM FUDGE CAKE - CAKECENTRAL.COM
2012-01-02 3 tbsp. Unsalted butter. In medium saucepan, boil water. In medium steel bowl combine approximately 2/3 of the chocolate and cream. Place bowl over saucepan and sir frequently until melted and smooth. Remove from heat and stir in remaining chocolate until smooth. Gradually beat in butter, 1 tablespoon at a time.
From cakecentral.com


RECIPE: CHOCOLATE FUDGE CAKE | DUNCAN HINES CANADA®
Directions. In large bowl, combine all ingredients, except chocolate chips. Beat 4 minutes. Fold in chocolate chips. Bake in greased and floured 10 or 12 cup Bundt Pan at 350 for 50 - 60 minutes or until cake tests done. Cool in pan 10 - 15 minutes. Invert on wire rack or serving plate to complete cooling. Sprinkle with icing sugar.
From duncanhines.ca


CHOCOLATE SOUR CREAM CAKE RECIPE - THE SPRUCE EATS
2022-02-28 Make Chocolate Sour Cream Cake. Gather ingredients for the cake. The Spruce Eats / Christine Ma. Position a rack in the center of the oven and heat to 350 F. Grease and flour a 9-by-13-inch baking pan. The Spruce Eats / Christine Ma. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl.
From thespruceeats.com


BEST EASY CHOCOLATE FUDGE CAKE - TO SIMPLY INSPIRE
2021-07-10 Step 1: Combine flour, baking soda, and salt together in a large bowl and set aside. Step 2: Beat the butter in the bowl of a stand mixer until soft and fluffy. (You can also use a separate bowl with an electric mixer.) Add brown sugar, and …
From tosimplyinspire.com


CHOCOLATE CAKE FROM A MIX RECIPES | ALLRECIPES
Browse chocolate cake mix recipes for brownie cake, chocolate chip cake, Boston cream pie, chocolate layer cake, and more, all made easier by beginning with cake mix.
From harsabu.heroinewarrior.com


CHOCOLATE SOUR CREAM FUDGE - YUM TASTE
2015-02-19 In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed ...
From yumtaste.com


CHOCOLATE CHOCOLATE CHIP BUNDT CAKE WITH SOUR CREAM
2022-06-10 In a separate bowl mix together the sour cream eggs egg yolk vanilla and shortening. Rushing this process is not a good idea. In a large bowl combine the cake mix pudding mix eggs sour cream oil water and sugar. This Chocolate Bundt Cake recipe is rich moist and delicious. Add to the dry ingredients along with the water and mix to combine. 12 c ...
From hiltonbarham.blogspot.com


SOUR CREAM CHOCOLATE CAKE - THE SOUTHERN LADY COOKS
2021-08-25 Instructions. Beat eggs; add sour cream. Add dry ingredients to the creamed mixture. Add vanilla. Pour into 13x9x2 inch pan. Bake at 350 degrees for 25 to 30 minutes until cake tests done with a toothpick.Note: You can add 1 cup of chocolate chips to this recipe if you want to make it double chocolate.
From thesouthernladycooks.com


EASY TRIPLE CHOCOLATE FUDGE CAKE - PLOWING THROUGH LIFE
2020-02-29 Cake. Grease a 9 x 13 baking dish and preheat oven to 350°F. Mix cake mix, eggs, sour cream water and oil together. Stir in small box of chocolate pudding, pour into pan and bake for 30 – 40 minutes until a toothpick inserted in the center comes out clean. Poke 24 holes with a wooden spoon.
From plowingthroughlife.com


CHOCOLATE FUDGE SOUR CREAM BUNDT CAKE - MEL'S KITCHEN CAFE
2021-05-08 Instructions. Preheat the 350 degrees F. In a small bowl, mix together the butter and cocoa powder for the pan until the mixture is well-combined and pasty. Use a pastry brush or folded square of wax paper to wipe the cocoa/butter mixture into a 10- or 12-inch bundt pan until the inner surface is evenly coated.
From melskitchencafe.com


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