FUDGE LAYER CAKE
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
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 SOUTHERN CHOCOLATE PECAN SHEET CAKE
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!
Provided by Leslie41
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
- Mix 2 cups white sugar, flour, and salt in a mixing bowl.
- Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
- Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
- Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
- While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g
FUDGE RIPPLE
This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.
Provided by David Lebovitz
Categories Sauce Chill Boil Chocolate Condiment Dessert
Yield Makes 1 cup (250 ml)
Number Of Ingredients 5
Steps:
- Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
- Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
- Mixing it in:
- The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
- Variation:
- Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.
BUTTER PECAN LAYER CAKE
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. -Becky Miller, Tallahassee, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 814 calories, Fat 42g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 375mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 7g protein.
PECAN FUDGE RIPPLE LAYER CAKE
Make and share this Pecan Fudge Ripple Layer Cake recipe from Food.com.
Provided by Dlgreen
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 21
Steps:
- Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
- Add 2 eggs, 1 at a time beating until blended after each addition.
- Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
- Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
- In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
- Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
- Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
- Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
- To make the frosting beat 2/3 cups butter at medium until creamy.
- Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
- Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.
FUDGE PECAN RIPPLE LAYER CAKE
Steps:
- Grease 2 9 inch round cake pans, line with wax paper, grease and flour wax paper. Beat shortening at medium speed until fluffy, gradually add 1 1/2 cuos sugar , beating well. Add 2 eggs one at a time, beating each until blended. Combine flour and next three ingredients, add to shortening mixutre alternating with buttermilk, beginning and ending with flour. Beat on high 3 more minutes while scraping sides. Stir in 2 t. vanilla. Pour into pans and set aside. Beat Cream cheese, 2T. butter and cornstarch until creamy. Gradually add Sweetened condensed milk, beat well. Add egg, beat well. Stir in 1 t. vanilla. Spread over cake batter. Bake at 350 for 40 Mins. For Frosting: Beat 2/3 c. butter until creamy, mix powdered sugar and cocoa, add to butter, alternating with milk. Beat until spreading consistancy, stir in 1 t. vanilla. Frost between layers and sides then top of cake. Sprinkle with nuts.
BANANA-FUDGE RIPPLE CAKE
Make and share this Banana-Fudge Ripple Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- 1.
- Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
- Add bananas; beat well.
- Add eggs, 1 at a time, beating after each addition.
- Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
- Mix after each addition.
- Stir in vanilla.
- Remove 1-1/2 cups batter, and set aside.
- 2.
- Combine 1 cup batter, syrup and cocoa; stir well.
- Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
- Spoon chocolate batter over batter in pan.
- Pour reserved light-colored batter over chocolate batter.
- Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan.
- Cool on a wire rack.
- Combine powdered sugar and next 2 ingredients; stir well.
- Drizzle over cake.
Nutrition Facts : Calories 3144.2, Fat 72.4, SaturatedFat 13, Cholesterol 425.8, Sodium 2194.8, Carbohydrate 563.5, Fiber 22, Sugar 229.7, Protein 63.7
PECAN FUDGE CAKE
my husband's favorite cake...I sometime use leftover cold coffee in place of water called for in original cake mix...this is a good tip with any chocolate cake..adds just a little mocha flavor..
Provided by grandma2969
Categories Dessert
Time 35m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Grease 15 1/2x 10 1/2 x 1" pan.jelly roll pan. Set aside.
- Prepare cake mi following package directions for original recipe.
- Pour into prepared pan.
- Bake at 350* for 20-25 minutes or until toothpick inserted in center comes out clean.
- FOR FROSTING:.
- place butter, milk, cocoa in medium saucepan.
- Stir on low heat until butter is melted.
- Add powdered sugar and vanilla extract, stirring until smooth.
- Stir in pecans.
- Pour over warm cake.
- Cool completely.
Nutrition Facts : Calories 289.8, Fat 12.7, SaturatedFat 4.6, Cholesterol 12.8, Sodium 261.4, Carbohydrate 46.2, Fiber 2.8, Sugar 32.9, Protein 3.2
FUDGE LAYER CAKE
"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
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.
BUTTER PECAN FUDGE
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. -Pam Smith, Alta Loma, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds (64 pieces).
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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