Double Fudge Poke Cake Recipes

DOUBLE FUDGE POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
• In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
• When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

POKE CAKE II

Steps:

• Place cake layers, top side up in two clean 8 or 9 inch round cake pans. Prick each cake with a utility fork at 1/2 inch intervals.
• Dissolve gelatin in boiling water. Carefully spoon dissolved gelatin over cake layers. Chill cakes for 3 to 4 hours.
• Dip one cake pan in warm water for 10 seconds, then unmold onto a serving plate. Top with about 1 cup of the whipped topping. Dip the other cake pan in warm water for 10 seconds and unmold second cake layer, placing carefully on top of the first cake layer. Frost top and sides with the remaining whipped topping. Chill.

COPYCAT CRACKER BARREL 40TH ANNIVERSARY DOUBLE FUDGE COLA CAKE

Steps:

• Arrange oven racks to that there is room for a 9x13" sized baking pan to fit on the TOP rack, allowing for room for the cake to grow; preheat oven to 350°F.
• Grease and flour a 9x13" baking pan with deep sides.
• Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe.
• Place the measured Coke, just 1 stick of the butter, and the square of chocolate in a saucepan; heat, stirring often, until melted and mixture is boiling.
• Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined together; Set this mixture aside to cool a bit.
• In a large mixing bowl, combine shortening, oil, and only 2 tsp of the vanilla; Add the granulated sugar and mix well.
• Add both eggs and the milk and beat well, using an electric mixer.
• In another mixing bowl, combine buttermilk powder, baking soda, baking powder, salt; sift in the flour; Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend.
• Add HALF of the flour mixture to the shortening mixture, beating until smooth.
• Slowly add some of the partially cooled fudge mixture, beating well.; Continue adding slowly and mixing it in carefully so you don't scramble the eggs in the batter; Once all of the fudge mixture has been added, be sure to beat the mixture well.
• Add in the remaining flour mixture and beat for 4 minutes exactly, using a timer; Mixture should now be a thick and creamy batter.
• Pour batter into the prepared pan and bake about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean.
• Take your toothpick and poke holes all over the surface of the cake.
• Allow to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake.
• Take the remaining 1 stick of butter, the remaining 1 tsp vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl.
• Add in about 1/3 cup of the remaining Coke.
• Add in the powdered sugar and blend well; it should be the consistency of hot fudge sauce - very thick, but not firm, but also not runny; If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time.
• Pour the fudge icing evenly over the still warm cake, then allow to set for a while - the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping).
• Serve cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired.