Fudge Layer Cake Recipes

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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.

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

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

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

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

OLD-FASHIONED FUDGE CAKE



Old-Fashioned Fudge Cake image

This simple one-layer cake has a nice texture, cuts well, is moist and the frosting is fast and easy to make. -Mary Schillinger, Woodstock, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

1/4 cup shortening
1 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk
1/2 cup boiling water
FROSTING:
3/4 cup sugar
1/4 cup half-and-half cream
2 tablespoons butter
1/3 cup miniature marshmallows
1/4 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.

Nutrition Facts : Calories 498 calories, Fat 16g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 362mg sodium, Carbohydrate 85g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.

OLD FASHIONED FUDGE CAKE



Old Fashioned Fudge Cake image

A dense, moist chocolate cake made from scratch. Can be doubled without any problems.

Provided by RITA610

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 9

1 cup water
1 cup unsalted butter
4 (1 ounce) squares unsweetened chocolate, chopped
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
½ cup sour cream
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
  • Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
  • Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 421.7 calories, Carbohydrate 52.6 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 73.2 mg, Sugar 33.6 g

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.

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 Breakstone

Categories     Dessert

Time 1h40m

Yield 18 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 (4 ounce) package JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate (8 squares)
1 (8 ounce) container Cool Whip Topping (Do not thaw.)
2 tablespoons PLANTERS Sliced Almonds

Steps:

  • HEAT oven to 350 degrees F.
  • CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
  • BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
  • PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.

CHOCOLATE FUDGE AND GOLDEN LAYER CAKE



Chocolate Fudge and Golden Layer Cake image

this is a really, really good cake. I'm not that into cake, really, and especially golden cake, but this is a winner.

Provided by spatchcock

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 14

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

Nutrition Facts : Calories 842.3, Fat 37.3, SaturatedFat 22.8, Cholesterol 145.5, Sodium 313, Carbohydrate 126, Fiber 2.9, Sugar 92.7, Protein 7.9

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From bakeitafterall.com


FUDGE LAYER CAKE RECIPE: HOW TO MAKE IT
“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.”
From stage.tasteofhome.com


THE BEST CHOCOLATE FUDGE CAKE - SWEETEST MENU
2019-06-12 Instructions. Grease and line two 8-inch round cake pans with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
From sweetestmenu.com


CLASSIC YELLOW CAKE WITH FUDGE FROSTING - KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Lightly grease a 9" round cake pan that's at least 2" deep; for extra protection against sticking, line the pan with parchment, and grease the parchment. To make the cake: Beat together the sugar and butter until thoroughly combined. Add the eggs one at a time, beating well and scraping the bowl after each.
From kingarthurbaking.com


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; microwave on MEDIUM (50% power) until melted, about 2 minutes, stopping to stir every 30 seconds. Stir melted chocolate until completely smooth.
From southernliving.com


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 a medium saucepan over medium to high heat, combine the water and sugar. Bring to a boil and stir until the sugar is dissolved.
From sweetpeaskitchen.com


ROBINHOOD | GLUTEN FREE* CHOCOLATE FUDGE LAYER CAKE
Preheat oven to 350°F (180°C).Grease 2 9” (23 cm) round cake pans. Combine flour blend, baking soda and salt in a medium bowl.Set aside. Beat butter and brown sugar until well combined.Add eggs, beating after each addition. Beat in vanilla and cooled chocolate.
From robinhood.ca


ROBINHOOD | MILK CHOCOLATE FUDGE LAYER CAKE
Directions. Serving Size: 24 servings. Preheat oven to 350ºF (180ºC). Grease two 9” (23 cm) cake pans. Cake: Melt chocolate and shortening together in a small saucepan. Cool. Beat in a medium bowl using an electric mixer on medium speed, sugars, eggs and vanilla until mixture is thick, about 3 to 5 minutes. Fold in chocolate mixture.
From robinhood.ca


CRANBERRY FUDGE LAYER CAKE RECIPE | HOLIDAY CAKE RECIPE
2018-11-28 Preheat the oven to 350°F (176°C). 2. Combine 2 1/2 cups of flour (325g), cornstarch, baking powder, baking soda and salt in a medium sized bowl and set aside. 3. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes.
From lifeloveandsugar.com


BEST CHOCOLATE FUDGE CAKE RECIPES | BAKE WITH ANNA OLSON | FOOD …
2016-11-30 Directions. Notes. Makes one 4-layer chocolate fudge cake.The cake will keep in the fridge for up to 3 days. Step 1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease four 8-inch (20 cm) cake pans, dust with flour, tapping out any excess and line the bottom of each pan with parchment paper. Step 2.
From foodnetwork.ca


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 Fudge Cake. by Elizabeth Baird. March 27, 2012. 3.4 (52 ratings) Rate this recipe PREP TIME. 10 min. COOK TIME. 55 min. YIELDS. 16 servings. Rich chocolate cakes, like this one, are perfect …
From foodnetwork.ca


TRIPLE LAYER CHOCOLATE FUDGE ICE CREAM CAKE. - HALF BAKED HARVEST
2016-07-01 Remove the vanilla ice cream layer from the freeze and carefully remove it from the pan and discard the plastic wrap. Place the layer on top of the chocolate cake. Spread the top with 1/3 of the fudge sauce. Repeat with the chocolate ice cream layer and spread with the remaining fudge sauce, allow excess to drip down the sides. Finish with a ...
From halfbakedharvest.com


CARAMEL FUDGE LAYER CAKE – HOME BAKING ASSOCIATION
2021-01-07 Use a serrated knife to trim off the tops. Place one layer on a rotating stand and use an offset spatula to swirl frosting over the cake layer. Spoon salted caramel sauce in the center of the frosting, and spread out from the middle, leaving a 1 inch border. Step 2; Top with the second cake layer and spread with remaining frosting. Chill the ...
From homebaking.org


EASY FUDGE LAYER CAKE RECIPE - BAKERRECIPES.COM
What Makes This Easy Fudge Layer Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Easy Fudge Layer Cake. Ready to make this Easy Fudge Layer Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then …
From bakerrecipes.com


HOT FUDGE SAUCE CAKE - THERESCIPES.INFO
https://www.tasteofhome.com › recipes › hot-fudge-cake See more result ›› See also : Homemade Fudge Sauce For Ice Cream , World's Best Hot Fudge Sauce 100. Visit site . Share this result ×. Hot Fudge Cake Recipe: How To Make It - Taste Of Home. Copy the link and share. Tap To Copy Shoney's Hot Fudge Cake Recipe - CopyKat Recipes new copykat.com ...
From therecipes.info


FAVORITE FUDGE BIRTHDAY CAKE - KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. Note: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, vanilla, and water ...
From kingarthurbaking.com


FUDGE FILLED VANILLA BUNDT CAKE | THE BEST BUNDT CAKE RECIPE
2015-03-08 Bake for 50- 55 minutes or until the cake is set. Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand. Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired. Serve warm or at room temperature.
From cookiesandcups.com


FUDGE LAYER CAKE - BIRTHDAY CAKE RECIPES
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.
From worldrecipes.org


LAYERED CHOCOLATE FUDGE CAKE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Layered Chocolate Fudge Cake Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


COPYCAT DAIRY QUEEN ICE CREAM CAKE | CLASSIC ICE CREAM CAKE …
2019-07-22 About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes. 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl. 7.
From lifeloveandsugar.com


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