Pandan Fudge Cake Recipes
BANANA FUDGE CAKE
You'll love the banana flavor throughout this moist, fudgy cake and fluffy frosting from Jan Gregory of Bethel, Ohio. "This recipe was given to me by my mother-in-law. It's a favorite at family gatherings," Jan reports.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, prepare cake mix according to package directions, omitting 1/4 cup of the water. Beat on low speed until moistened. Add banana; beat on high for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , In a large saucepan, add butter and water. Cook over medium heat until butter is melted; stir until combined and set aside. , In a large bowl, combine 4 cups confectioners' sugar and cocoa. Add the butter mixture, banana and vanilla; beat until smooth. Add enough remaining sugar until frosting reaches desired spreading consistency. Frost the cake.
Nutrition Facts :
FUDGE CAKE
For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.
Provided by Kristen Faux
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
- In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
- Mix cocoa and hot water together, and beat into batter.
- Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g
PANDAN FUDGE CAKE
This is a really nice cake (its not CHOCOLATE FUDGE or anything like that!!!)...the fudge refers to the smooth pandan custard in the cake..enjoy. If you don't have Pandan paste, use pandan essence plus green coloring.
Provided by tunasushi
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For Cake:.
- Preheat oven to 320 farenheit. Grease and line a 8inch cake tin.
- With electric mixer on high, whisk eggs, yolk, sugar and pandan paste for about 15 minutes till tripled in volume and silky in texture.
- Fold in sifted flour VERY VERY gently! After its incorporated, fold in oil. Make sure the oil has been mixed thoroughly, and that it hasn't sunk to the bottom.
- Pour batter into cake tin very gently.
- Bake for 35 minutes. Remove from oven, cool in tin for 15 minutes, and turn over onto a cake rack to cool thoroughly.
- For Filling:.
- While cake is cooling, make filling.
- Combine the 1/2 litre water, sugar, agar powder and butter in a pan. Bring to a rolling boil. Reduce heat to low.
- Meanwhile, in another bowl, combine 150ml water, coconut milk, mung bean flour, pandan paste and coconut essence. Mix well and then add this mix into the heated mix on the stove top.
- With a whisk, stir NON STOP until it thickens (make sure its well thickened or it wont set!). It should be a bit thicker than pastry cream. Remove from heat and cool for 5- 10 minutes but dont let it set!
- Assembly:.
- Cut cake into 3 layers. Place one layer in a 9 INCH cake ring or 9 INCH springform pan (WITHOUT THE BASE!.
- Top it with 1/2 of the filling, making sure the filling goes into the 1 inch space around the cake.
- Continue stacking until all 3 cake layers are used. With the remaining 1/3 of the filling, pour it on the cake, letting it flow into the 1 inch space at the side. Refrigerate for 2 hours.
- Lift cake ring slowly, and dust the whole cake with dessicated coconut.
Nutrition Facts : Calories 451.7, Fat 27.3, SaturatedFat 11.8, Cholesterol 127.1, Sodium 88, Carbohydrate 48.1, Fiber 0.4, Sugar 35.1, Protein 5.8
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