Shortbread Fudge Cake Recipes

FUDGE CAKE

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.

FUDGE-TOPPED SHORTBREAD

Steps:

• In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

EASY CHOCOLATE FUDGE CAKE

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.

SHORTBREAD FUDGE SLICE

Steps:

• Grease a 20cm x 30cm pan.
• Place a strip of baking paper to cover the base and extend over 2 opposite sides.
• Beat butter and sugar in a small bowl with electric mixer until fluffy.
• Add egg and beat to combine.
• Sift the flours together and stir into mix.
• Spread mixture over base of prepared pan.
• Bake in 325 degree F oven (160 degree C) about 20 minutes until lightly browned.
• While the base is baking make the fudge topping by combining all the topping ingredients in a medium saucepan.
• Stir over a low heat until chocolate is melted and ingredients are combined.
• Remove from heat and pour over the baked base.
• Cover and refridgerate for 3 hours or until firm.
• Cut into bars and drizzle each bar with melted white chocolate for a very pretty presentation.
• You can melt the white chocolate carefully in the microwave and use a spoon to drizzle over the fudge topping.

SHORTBREAD FUDGE CAKE

Steps:

• Beat 1 cup softened butter in a large mixing bowl at medium speed with an electric mixer until creamy.Stir together 2 cups flour, 1/2 cup granulated sugar, and salt. Add to butter mixture, beating until crumbly. Stir in pecans.
• Press dough into an ungreased 13- x 9-inch pan.
• Bake at 350 °F for 25 minutes or until golden.
• Microwave chocolate morsels and 3/4 cup butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
• Whisk in eggs, vanilla, remaining 1 cup granulated sugar, and remaining 1/2 cup flour until smooth. Pour chocolate mixture over prepared crust.
• Bake at 350 °F for 25 minutes or until set. (Do not overbake.) Cool completely in pan on a wire rack. Cut into 24 bars. Transfer bars to wax paper; dust with powdered sugar. Store bars in an airtight container. If desired, serve with whipped cream or ice cream, and sprinkle with chocolate shavings.