SOUR CREAM FUDGE CAKE
Andie Mitchell's Sour Cream Fudge cake from her memoir 'It Was Me All Along' . This cake is dense and fudgy and a chocolate lover's dream. It says I love you with every bite.
Provided by Heather Tullos
Categories Cake
Time 50m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Butter and flour two 9" round cake pans.
- In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla. It will make a gorgeous shiny fudge.
- In a large bowl beat the butter until smooth and shiny. Add the sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition.
- In another bowl whisk together the flour, baking soda and salt. Add it to the butter in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go.
- Divide the batter between the two prepared cake pans and bake for 25 - 30 mins. A pick inserted into the center will come out clean.
- Let the cakes cool before turning them out on a wire rack to cool completely.
- To make the chocolate buttercream, beat the butter until smooth. Whisk together the powdered sugar and cocoa powder. Add it a cup at a time to the butter, mixing well in between each addition. When the mixture is too dry to add any more of the powdered sugar, add the vanilla and milk, and sprinkle in the salt. Add the remaining powdered sugar/cocoa and beat the frosting on high until fluffy and smooth. If it seems too thick you can add just a little more milk.
- Stack and frost the cooled cakes, slice and serve.
Nutrition Facts : Calories 522 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 237 grams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SOUR CREAM TOFFEE FUDGE CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h20m
Yield 1 (10-inch) cake
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.
- Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.
- In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.
- Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl.
- In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.
- Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.
- Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.
- Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.
- Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)
- Line a baking sheet with parchment or wax paper.
- Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).
- Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
- Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.
SOUR CREAM CHOCOLATE CAKE
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.
"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition-and can be enjoyed right now.
Provided by Rochelle Palermo
Categories Cake Mixer Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly High Fiber Potluck Sour Cream Buttermilk Bon Appétit Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
- Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
- Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
- For frosting:
- Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
- Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
- Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
- Arrange roses atop cake and serve.
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM FUDGE
Sour cream fudge is tangy and sweet, with a smooth texture enlivened by walnuts. This is an old family-favorite tradition that I remember my Uncle Carl making for the family at Christmas-time.
Provided by dwieberg
Categories Desserts Candy Recipes Fudge Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Butter an 8-inch square pan.
- Butter the sides of a heavy, 2-quart saucepan; add sugar, sour cream, corn syrup, and salt. Cook, stirring constantly, over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and cook until mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 239 degrees F (115 degrees C) or until a small amount of sugar mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat.
- Stir butter and vanilla extract into sugar mixture and cool to lukewarm, about 110 degrees F (43 degrees C). Beat mixture vigorously until fudge is creamy and no longer glossy. Fold cherries and walnuts into fudge; pour into the prepared 8-inch pan. Allow to cool until hardened, at least 1 hour.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 41.9 g, Cholesterol 13.5 mg, Fat 9.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 127.3 mg, Sugar 37.9 g
OLD FASHIONED SOUR CREAM FUDGE CAKE
Make and share this Old Fashioned Sour Cream Fudge Cake recipe from Food.com.
Provided by Shar-on
Categories Dessert
Time 1h10m
Yield 1 9" layer cake
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degF.
- Sift tog.
- flour, baking soda and salt, set aside.
- Cream butter, then add brown sugar and continue beating for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and chocolate.
- Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
- Add boiling water, blending well (batter will be thin).
- Pour into 2 greased and floured 9" round layer cake pans.
- Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans for 10 minutes; remove and finish cooling on racks.
- Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
- Blend; then beat at medium speed of electric mixer for 2 minutes.
- Chill until of spreading consistency.
- Carefully ice cake (cake crumb is very tender).
- You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Nutrition Facts : Calories 7976.7, Fat 376.6, SaturatedFat 228.3, Cholesterol 1435.2, Sodium 5654.7, Carbohydrate 1162.4, Fiber 43.8, Sugar 834.6, Protein 89.6
OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING
A rich, decadent cake just like the cakes that my Grandma used to make. So chocolatey, that a little piece will surely satisfy your sweet tooth. Enjoy! Be sure to use only *Unsweetened* Chocolate
Provided by Brenda.
Categories Dessert
Time 1h
Yield 1 -9x13 cake, 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat Oven to 350°.
- CAKE:.
- Butter a 9x13 cake pan with 1 tbs of butter and set aside.
- Dissolve the coffee powder in the hot water and let cool.
- In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
- In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
- Add the sour cream and mix well.
- In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
- Beat in the melted chocolate, dissolved coffee, and vanilla.
- Spread the batter into the prepared pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
- Cool on a large wire rack for about 10 minutes.
- Carefully run a knife around the edges of cake, invert onto rack to cool completely.
- ICING:.
- Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
- On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
- Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
- Spread about 1/2 of the icing over the cake, it will be a generous amount.
- Top with the top half of the cake, cut side down.
- Spread the remaining icing over the top and sides of cake.
- Sprinkle with powdered sugar to garnish if desired.
SOUR CREAM FUDGE
Add this sour cream fudge that also features pecans and cherries to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
- Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 15 mg
More about "sour cream fudge cake recipes"
27 SOUR CREAM CAKE RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE SOUR CREAM CAKE WITH FUDGY FROSTING
From bhg.com
ULTIMATE CHOCOLATE FUDGE BUNDT CAKE — LET'S DISH …
From letsdishrecipes.com
SOUR CREAM POUND CAKE - BACK FOR SECONDS
From backforseconds.com
OLD FASHIONED SOUR CREAM FUDGE CAKE - CAKECENTRAL.COM
From cakecentral.com
Estimated Reading Time 2 mins
RECIPES > BAKED GOODS > HOW TO MAKE SOUR CREAM BLACK FUDGE …
From mobirecipe.com
SOUR CREAM FUDGE CAKE | EMERILS.COM
From emerils.com
EASY CHOCOLATE SOUR CREAM CAKE WITH CAKE MIX (+ CHOCOLATE …
From quickandeasybaking.com
SOUR CREAM FUDGE CAKE - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
BEST SOUR CREAM POUND CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE SOUR CREAM BUNDT CAKE - EL MUNDO EATS | RECIPE
From pinterest.ca
RECIPE: CHOCOLATE FUDGE CAKE | DUNCAN HINES CANADA®
From duncanhines.ca
SOUR CREAM FUDGE CAKE - BIGOVEN.COM
From bigoven.com
"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM FUDGE FROSTING
From bonappetit.com
SOUR CREAM FUDGE CAKE - BIGOVEN.COM
From bigoven.com
CHOCOLATE SOUR CREAM FUDGE CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
THE BEST SOUR CREAM CAKE - SWEETEST MENU
From sweetestmenu.com
SOUR CREAM FUDGE CAKE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
NANCY WILSON’S SOUR CREAM FUDGE CAKE – QUAINT COOKING
From quaintcooking.com
OLD FASHIONED SOUR CREAM CHOCOLATE CAKE - FOOD MEANDERINGS
From foodmeanderings.com
SOUR CREAM FUDGE CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
SOUR CREAM TRUFFLE FUDGE CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
CHOCOLATE CAKE MIX WITH SOUR CREAM ADDED - THERESCIPES.INFO
From therecipes.info
RECIPE FOR SOUR CREAM FUDGE | ALMANAC.COM
From almanac.com
10 BEST SOUR CREAM MARBLE CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE FUDGE SOUR CREAM BUNDT CAKE - MEL'S KITCHEN CAFE
From melskitchencafe.com
SOUR CREAM FUDGE CAKE - RECIPES - PAGE 8 | COOKS.COM
From cooks.com
SOUR CREAM FUDGE CAKE - COMPLETERECIPES.COM
From completerecipes.com
SOUR CREAM FUDGE CAKE - PLAIN.RECIPES
From plain.recipes
FUDGE CAKE WITH CHOCOLATE SOUR-CREAM ICING RECIPE
From recipeland.com
CHOCOLATE SOUR CREAM CAKE (DOCTORED CAKE MIX)
From mycakeschool.com
CHOCOLATE SOUR CREAM CAKE | RECIPES - HERSHEYLAND
From hersheyland.com
THE BEST CHOCOLATE FUDGE CAKE - SWEETEST MENU
From sweetestmenu.com
YELLOW SOUR CREAM CAKE WITH FUDGE FROSTING - BUNNY'S WARM OVEN
From bunnyswarmoven.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love