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
CHOCOLATE FUDGE CAKE
This is the Chocolatiest Fudgiest cake I have ever had. This is a recipe I got from my sister. I have made it a few times in the past. I am glad to have it again.
Provided by Tarynne
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Sift together flour sugar and salt.
- Set aside.
- In separate bowl beat eggs, buttermilk, soda and vanilla.
- set aside.
- In a saucepan bring butter, cocoa and water to a boil.
- Combine 3 mixtures and mix till blended.
- Pour into a greased 9 x 13" pan.
- Bake 25 minutes at 350F degrees.
- ---Icing---.
- Make icing while cake is baking.
- Bring butter, cocoa and milk to a boil.
- pour over sugar.
- mix well.
- add vanilla and nuts.
- Pour over cake while its hot.
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.
THE VERY BEST CHOCOLATE FUDGE CAKE
I have made this cake for the past several years with unfailing applause. I got the recipe from Cooks Illustrated. Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting-chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens. Recipe for the wonderful Frosting is on this site "The Very Best Chocolate Fudge Icing"
Provided by Miss V
Categories < 60 Mins
Time 55m
Yield 1 2 layer cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
- 2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
- 3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
BEST EVER RICH CHOCOLATE FUDGE CAKE
I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 3 9inch cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease and flour 3 9-inch cake pans.
- In a large mixing bowl, cream the butter until smooth.
- Gradually pour in the brown sugar, then eggs.
- Beat with mixer until light and fluffy, approx 5 minutes.
- On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
- Add flour alternately with sour cream, beating at low speed until smooth.
- Pour in boiling hot water and stir until blended.
- Pour into the prepared pan.
- Bake about 25 minutes or until done.
- Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.
Nutrition Facts : Calories 1637.8, Fat 66.3, SaturatedFat 39.1, Cholesterol 307.2, Sodium 1686.7, Carbohydrate 253.3, Fiber 6.5, Sugar 163.8, Protein 20.5
EASY CHOCOLATE FUDGE CAKE
Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
Provided by Member recipe by misskay
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 18 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 oz. chocolate. Beat next 6 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min. 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 10 min.; remove to wire racks. Cool 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. Top with nuts. Keep refrigerated.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BEST-EVER CHOCOLATE FUDGE CAKE
Make and share this Best-Ever Chocolate Fudge Cake recipe from Food.com.
Provided by uncle ben
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 350°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 minutes
- 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.
Nutrition Facts : Calories 399.1, Fat 28.9, SaturatedFat 10, Cholesterol 105, Sodium 391.8, Carbohydrate 32.7, Fiber 1.1, Sugar 16.5, Protein 5.8
EASIEST EVER CHOCOLATE FUDGE CAKE
It is the magazine I found this recipe in calling this 'the easiest', not me. That said, it does look pretty easy. I found it in a booklet produced by the British cooking magazine Olive. So, the measurements are in grams rather than ounces but don't let that scare you and remember you can use the conversion chart here to instantly convert the recipe.
Provided by Sarah_Jayne
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees.
- Line and butter two 8-inch round cake tins.
- Put all the cake ingredients into the food processor and whizz until smooth. If the mix is a little stiff, ass 1-2 tablespoons water and whiz again.
- Divide between tins, level and bake for 30 minutes or until springy.
- Leave for 5 minutes then cook on a rack.
- Clean the food processor.
- Whizz the butter and icing sugar.
- Add the chocolate and whizz again.
- Icing the top of one of the cakes then put the other cake on top and ice that one too.
Nutrition Facts : Calories 646.7, Fat 47.4, SaturatedFat 29, Cholesterol 143.6, Sodium 469.7, Carbohydrate 59.3, Fiber 5.8, Sugar 37.5, Protein 8
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.
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