BANANA CHOCOLATE FUDGE LAYER CAKE (LIGHT)
Made this for a family gathering. It is delicious! The combination of chocolate and banana is great! It also makes a nice cake since it is two colors when you slice it! I also added half a banana for decoration on the cake. Can't wait to bake it again! I adapted a bit this recipe from a R. Reisman recipe.
Provided by Redsie
Categories Dessert
Time 35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350° F (180° C and spray 2 8-inch round cake pans with vegetable spray.
- Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
- Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
- Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
- Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.
LIGHT AS AIR BANANA CAKE
All I can say is Yummy! This cake is sponge-like, but moist. You can put almost any frosting/filling with it- Cream cheese frosting, butter cream, chocolate frosting and it all tastes wonderful. Adults as well as kids love this one. I've had this one for years.
Provided by glitter
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350* Grease and flour two 9" layer cake pans or 10" tube pan.
- Cream butter with sugar.
- Add yolks and beat.
- Add mashed bananas and pecans.
- Sift together flour and salt.
- Combine with creamed mixture alternately with milk.
- Fold in beaten whites.
- Add soda dissolved in water and then vanilla.
- Bake for 25 to 30 min.
- Cool and frost with Pecan Frosting or frosting of your choice.
Nutrition Facts : Calories 513.5, Fat 24, SaturatedFat 9.3, Cholesterol 90.9, Sodium 321.2, Carbohydrate 72.3, Fiber 2, Sugar 56.6, Protein 5.4
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Find out why this is the Best-Ever Chocolate Fudge Cake recipe! Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
- Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
TRIPLE-LAYER BANANA CAKE
A year-round family favorite, the recipe for this moist layer cake was passed on to me by my mother. My grandchildren can't keep their fingers out of the icing, which tastes just like peanut butter fudge.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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., For frosting, in a large bowl, beat the peanut butter and butter until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired.
Nutrition Facts : Calories 583 calories, Fat 18g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 498mg sodium, Carbohydrate 102g carbohydrate (76g sugars, Fiber 2g fiber), Protein 7g protein.
BEST EVER CHOCOLATE FUDGE LAYER CAKE
Make and share this Best Ever Chocolate Fudge Layer Cake recipe from Food.com.
Provided by Laurie Rhoton
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil & water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9 in.) round pans sprayed with cooking spray.
- Bake 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks: gently remove pans. Cool cakes completely.
- Microwave cool whip & remaining chocolate on high 1 1/2 minutes or until chocolate is completely melted & mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
- Stack cake layers on plate, filling & frosting with cool whip mixture. Sprinkle with nuts.
- keep refrigerated.
THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE
Talk about rich and shocking. This beautiful cake is a winner with all chocoholics! Great for a dessert party, birthday party, or finale of an elegant meal.
Provided by Cooking to Perfecti
Categories Dessert
Time 1h50m
Yield 1 3layer cake, 12-16 serving(s)
Number Of Ingredients 23
Steps:
- For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
- Remove from heat and let cool.
- Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
- Add eggs, one at a time, beating well after each addition.
- Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
- Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
- Pour batter into three greased and floured 9-inch layer pans.
- Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
- Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
- For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
- Cook over low heat, stirring constantly, until thick.
- Remove from heat and let cool completely.
- Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
- Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
- Spread filling between cake layers.
- For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
- Cook over low heat, stirring constantly, until chocolate melts.
- Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
- Remove from heat and stir in vanilla.
- Beat at high speed of electric mixer until frosting is of spreading consistency.
- Immediately spread on cake.
- Garnish with chocolate shavings.
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Make and share this Best-Ever Chocolate Fudge Layer Cake recipe from Food.com.
Provided by Breakstone
Categories Dessert
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 350 degrees F.
- CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
- BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
- PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.
CHOCOLATE FUDGE LAYER CAKE
Found this in a magazine and it looks so good I want to save it. While it starts with a simple boxed mix and adds a few other ingredients it states the end result is a chocolaty delight, with a fudge-like texture that improves if stored overnight in the fridge. It sure looks good, more brownie like than cake. I'll update this description once I try it. Update 9-8-09: Finally got around to making this and soooo glad I did, such fudgy goodness and enjoyed by everyone who tried it. The only thing I did differant was with the frosting. I defrosted the cool whip (in the fridge) and then melted the choc by itself in the micro and mixed together after, I also used recipe#243117 for the filling to make it even more special. It was fairly simple and the taste was wonderful. Hope you'll enjoy it too.
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease two 9-inch round baking pans.
- Chop 2 chocolate squares; set aside.
- Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
- Beat on medium speed 2 minutes.
- Stir in chopped chocolate.
- Spoon into pans.
- Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
- Cool in pans on wire racks 10 minutes.
- Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
- Frosting:.
- Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
- Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
- Let stand 15 minutes to thicken.
- Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
- Store in refrigerator.
FUDGE FROSTING
Just like fudge candy - only for a cake. Use a palette knife to make pretty swirls after spreading and that is the only decoration needed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
- Beat in vanilla and enough powdered sugar for spreading consistency.
- Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 28 g, TransFat 0 g
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