COOKED CHOCOLATE FUDGE ICING
Make and share this Cooked Chocolate Fudge Icing recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 13m
Yield 1 batch of frosting
Number Of Ingredients 4
Steps:
- Put all ingredients in a large saucepan.
- When mixture comes to a boil, cook l and 1/2 minutes.
- Remove from heat and set to cool a few minutes.
- Beat to spreading consistency.
- Will frost a 2 or 3 layer cake.
Nutrition Facts : Calories 3424.6, Fat 88.5, SaturatedFat 22.8, Cholesterol 54.8, Sodium 1005.5, Carbohydrate 655.6, Fiber 12, Sugar 598.8, Protein 25.6
FABULOUS FUDGE RIBBON CAKE
A rich dark chocolate cake with a ribbon of cream cheese in center.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 18
Steps:
- In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
- In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
- Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
- Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 31.6 g, Cholesterol 41.8 mg, Fat 13.6 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 193.5 mg, Sugar 23.3 g
CHOCOLATE FUDGE FROSTING
Chocolate frosting. Makes about enough to frost 12 cupcakes. Would need to double (or more) to frost a cake. I used creme de cacao for the liqueur and milk instead of coffee. It was good with milk, next time I will try coffee.
Provided by SweetChef
Categories Dessert
Time 4m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary.
- Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 138.6, Fat 8.4, SaturatedFat 5.3, Cholesterol 20.3, Sodium 15.4, Carbohydrate 18.1, Fiber 1.8, Sugar 14.8, Protein 1.1
CHOCOLATE ICING FOR FUDGE RIBBON CAKE
Make and share this Chocolate Icing for Fudge Ribbon Cake recipe from Food.com.
Provided by StevenHB
Categories Dessert
Time 15m
Yield 1 enough for one cake, 15 serving(s)
Number Of Ingredients 5
Steps:
- Combine milk and butter in saucepan; bring to a boil and remove from heat.
- Blend in chocolate.
- Stir in vanilla and sugar.
- Beat until spreading consistency.
- If necessary, thin with a few drops of milk.
OLD FASHIONED CHOCOLATE FUDGE FROSTING
This is a very good recipe for chocolate fudge icing. Makes enough for 2-layer cake, one 13-by-9-inch cake or 24 cupcakes.
Provided by pink cook
Categories Dessert
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
- Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
- Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
- When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
- Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
FUDGE RIBBON CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield One (10-inch) cake
Number Of Ingredients 14
Steps:
- HEAT oven to 350F. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
- PREPARE cake mix according to package directions. Pour batter into prepared pan.
- BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter.
- BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
- CHOCOLATE GLAZE
- COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup).
- VARIATIONS
- FUDGE RIBBON SHEET CAKE: SPRAY 15 x 10-inch jellyroll pan with flour no-stick cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Prepare cream cheese topping as above; spoon evenly over batter. Bake 20 minutes or until toothpick inserted near center comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting.
- FUDGE RIBBON CUPCAKES: LINE 36 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups half full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until toothpick comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. Garnish as desired.
CHOCOLATE FUDGE ICING
Use this easy chocolate buttercream recipe for rich and smooth icing every time - ideal for finishing birthday, celebration or party cakes
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Covers 1 x 20cm sponge cake (serves 12)
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn't burn.)
- Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
- Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.
Nutrition Facts : Calories 309 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
BEST CHOCOLATE FROSTING
Best chocolate frosting recipe I've found!
Provided by Michelle Ann
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g
DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING
This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.
QUICK FUDGE ICING
This recipe requires just a few ingredients to make an easy, quick, and good chocolate icing for cakes, brownies, or cookies.
Provided by Janice Reesman
Categories Desserts Frostings and Icings Chocolate
Yield 8
Number Of Ingredients 6
Steps:
- In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes.
- Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 26.6 g, Cholesterol 0.8 mg, Fat 8.5 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 2.3 g, Sodium 24 mg, Sugar 25.6 g
FUDGE RIBBON CAKE
My father made six of these cakes and had them professionally decorated to serve at my Bar Mitzvah. My favorite chocolate cake. Based upon a Pillsbury Bake-Off winner. Year unknown.
Provided by StevenHB
Categories Dessert
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Cream 2 tablespoons of butter with cream cheese, 1/4 cup sugar and cornstarch.
- Add 1 egg, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.
- Beat at high speed of mixer until smooth and creamy.
- Grease and flour bottom of 13x9" pan.
- Combine flour with 2 cups sugar, salt, baking powder and soda in a large mixing bowl.
- Add 1/2 cup butter and 1 cup milk.
- Blend well at lowest speed of mixer.
- Beat 90 seconds at low speed (or 225 strokes with a spoon).
- Add 1/3 cups milk, 2 eggs, chocolate and 1 teaspoon vanilla; continue beating 90 seconds at low speed.
- Spread half of chocolate batter in pan.
- Spoon cheese mixture over batter, spreading carefully to cover.
- Top with remaining batter; spreading to cover.
- Bake at 350 for 50-60 minutes until cake springs back when touched lightly in center.
- Cool cake and ice.
Nutrition Facts : Calories 367.1, Fat 18.8, SaturatedFat 11.1, Cholesterol 77.5, Sodium 365.7, Carbohydrate 47.4, Fiber 1.7, Sugar 30.6, Protein 5.7
CAROLINE'S CHOCOLATE FUDGE FROSTING
If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.
Provided by Carrie Reynolds
Categories Desserts Frostings and Icings Chocolate
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
- Let stand until spreadable (frosting will thicken as it cools).
Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g
RIBBONED FUDGE CAKE
An easy, delicious, moist Bundt cake with a cream cheese ribbon inside. Makes a nice presentation for company.
Provided by JJ
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- Prepare cake according to directions on package. Pour into Bundt pan.
- In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
- Pour cream cheese mixture evenly over cake batter.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 50.4 g, Cholesterol 52.2 mg, Fat 18.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 8.6 g, Sodium 471.7 mg, Sugar 34.4 g
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