Triple D Fudge Cake Recipes

TRIPLE-FUDGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
• In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
• In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
• Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
• Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.

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.

TRIPLE FUDGE CAKE

Steps:

• Make pudding mix as directed on the box, in a large saucepan. Heat it to a full rolling boil.
• Remove pan from heat and stir in cake mix.
• Pour into greased and floured 13 x 9 cake pan.
• Sprinkle chocolate chips and nuts over batter. Bake for 30 minutes at 350.

TRIPLE-FUDGE CAKE

Steps:

• 1) Preheat oven to 350�F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; coat with flour. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.
• 2) In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be thick and grainy); beat on medium speed 2 minutes. Spread into pan. Drop melted chocolate mixture by tablespoonfuls over batter, dropping more around edge than center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
• 3. Bake 45 to 50 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours.

TRIPLE D FUDGE CAKE

Steps:

• Cake.
• PREHEAT oven to 350°F Microwave chocolate, 1/2 cup of the sugar and the water in large bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute
• Stir until chocolate is completely melted. Cool to lukewarm.
• MIX flour, baking soda and salt; set aside.
• Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add eggs, 1 at a time, beating well after each addition.
• Add flour mixture alternately with the milk, beating until well blended after each addition. Add chocolate mixture and vanilla; mix well.
• Pour into 2 greased and floured 9-inch round cake pans.BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean.
• Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Ganache:.
• Bring cream to a boil. Add in corn syrup and salt. Turn off heat, add chocolate in and stir till melted and smooth.
• Let cool till its the right consistency to frost.
• Take half the ganache and whip it till it turns light and thick.
• Place one cake layer down. Top with whipped ganache (save some ganache, dont use all of it). Top with 2nd cake layer and crumb coat the whole cake with a thin layer of whipped ganache. Place in fridge to set.
• After it is set, pour the other half of the ganache (unwhipped ganache) over the cake and let set inthe fridge.
• I suggest you remove the cake from the fridge about 30 minutes before serving or you are going to have a hard time cutting it and eating it.