CHOCOLATE FUDGE CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, canola oil, powdered sugar, fresh berry
Provided by Alix Traeger
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, and oil until smooth.
- Add the chocolate cake batter to a mini frying pan over low heat, and spread to smooth the top.
- Cover with a small plate and cook for 30 minutes, or until the cake is set.
- Serve with powdered sugar and berries (optional).
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams
CHOCOLATE FUDGE ICE CREAM CAKE RECIPE BY TASTY
Here's what you need: brownie mix, heavy whipping cream, dark chocolate, egg yolks, egg whites, granulated sugar, white chocolate, toothpick
Provided by Eva Merz
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine brownie mix, egg, oil, and water until creamy.
- Pour the brownie batter into a parchment-lined springform pan.
- Bake for 25-30 minutes, until center no longer wobbles.
- Leave the brownie base in the pan to cool completely.
- Whip the heavy cream until it makes soft peaks. Set aside.
- Pour water into a saucepan about half-full, and bring to a gentle simmer. Place a heat-safe bowl over the pot.
- NOTE: The bowl should be bigger than the saucepan so that the bottom of the bowl doesn't come in contact with the simmering water.
- Add the chocolate pieces to the bowl and stir frequently until smooth. Set aside. (Be careful - the bowl may be hot.)
- NOTE: make sure the water isn't boiling, or you can burn the chocolate.
- Separate the eggs and beat the egg whites until blended.
- In a second heat-safe bowl, whisk the egg yolks until blended.
- Just like with the chocolate, place the bowl with the egg mixture on top of the gently simmering water, whisking heavily for about 2 minutes until it has a lighter color and a creamy texture. Set aside.
- Whisk granulated sugar into the egg mixture. Slowly stir in the melted chocolate.
- Carefully fold in the egg whites and the whipped cream until blended.
- Spread the chocolate mousse over the cooled brownie base in the springform pan.
- In a glass bowl, microwave the white chocolate in 15-second increments and stir until melted.
- Pour the white chocolate into a plastic bag. Cut off the tip of one of the bag's corners.
- Drizzle white chocolate all over the cake.
- Using a toothpick or skewer, swirl white chocolate into the mousse in small circular motions to make a marbled pattern.
- Freeze overnight, or at least 6-8 hours.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 36 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, Sugar 29 grams
FUDGY ICE CREAM CAKE
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
- In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
- Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
- To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
- In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.
Nutrition Facts : Calories 448 g, Fat 27 g, Fiber 2 g, Protein 5 g, SaturatedFat 16 g
EASY ICE CREAM CAKE WITH HOT FUDGE
Prepare to wow the crowd when you make this Easy Ice Cream Cake with Hot Fudge. Combine chocolate and strawberry ice cream in this delicious dessert.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield Makes 14 servings.
Number Of Ingredients 5
Steps:
- Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.
- Freeze 4 hours.
- Remove dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FABULOUS FUDGE CHOCOLATE CAKE
This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
Provided by Charmaine Brooks
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
- Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
- Bake in a greased 9 X 13 inch pan for 35 minutes.
- Let cool 10 minutes before icing.
- To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g
COOKIES & CREAM FUDGE ICE CREAM CAKE
Serve up this Cookies & Cream Fudge Ice Cream Cake as a post-dinner treat. Just top ice cream sandwiches with delicious layers of chocolate sandwich cookies and fudge.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped cookies.
- Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the COOL WHIP mixture. Repeat layers. Cover with remaining ice cream sandwiches.
- Frost top and sides of dessert with remaining COOL WHIP. Fold foil to make packet.
- Freeze 4 hours or until firm.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.8846 g, Sugar 0 g, Protein 4 g
EASY CHOCOLATE FUDGE CAKE
My mother has been baking this cake for parties for 55 years. People have me make it for every party I go to. It is wonderful and very easy.
Provided by Colleen Culbertson
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 24
Number Of Ingredients 7
Steps:
- Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
- For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 33.6 g, Cholesterol 18.7 mg, Fat 9.9 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 195.5 mg, Sugar 25 g
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
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.
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