Chocolate Pound Cake With Hot Fudge Sauce Food

CHOCOLATE POUND CAKE WITH TASTY HOT FUDGE SAUCE

Steps:

• Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
• Cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour batter into prepared pan.
• Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Serve with Tasty Hot Fudge Sauce. Garnish with confectioners' sugar, if desired.
• Tasty Hot Fudge Sauce: In a medium saucepan, heat chocolate and butter over medium heat. Cook, stirring frequently, until chocolate is melted and mixture is smooth. Stir in sugars. Add cream; bring to a boil over medium-high heat. Reduce heat, and simmer for 5 minutes, stirring frequently. Remove from heat, and stir in vanilla. Cover and refrigerate for up to 1 week.

CHOCOLATE POUND CAKE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 325 degrees.
• Spray a 15-cup Bundt pan with non stick cooking spray.
• Cream together the butter and sugar until fluffy.
• Add eggs and vanilla.
• Beat until well combined.
• In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, salt and coffee.
• Gradually add the dry mixture to the butter mixture, alternating with the buttermilk.
• Mix until just combined, stir in sour cream.
• Pour batter into the prepared pan.
• Bake 1 hours or until a wooden toothpick inserted into the center comes out clean.
• Let cool in pan for 20 minutes.
• Remove from pan and let cool completely on a wire rack.
• Serve with Hot Fudge Sauce

CHOCOLATE POUND CAKE WITH FUDGE ICING

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 12-cup tube pan; set aside.
• In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
• Add eggs, one at a time, beating well after each addition.
• In another bowl, sift together flour, cocoa, baking powder, and salt.
• Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
• Note: You may have to bake your cake longer than the stated time, depending on your oven.
• Let cool in pan for 15 minutes.
• Invert onto a cooling rack and let cool completely.
• Place cake on a cake plate, ready to frost, before making fudge icing.
• Frost with fudge icing as soon as it reaches the proper spreading consistency.
• For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
• Bring to a boil over medium heat.
• Let boil for 2 minutes.
• Remove from heat and add vanilla.
• Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
• If making icing on a rainy day, it may take longer to reach a spreadable consistency.
• If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.

HOT FUDGE PUDDING CAKE

Steps:

• Preheat the oven to 180C/350F. Grease a 9 x 13-inch pan and set aside.
• In a large mixing bowl, combine all your cake ingredients together, and mix well, until combined. Transfer into the greased pan.
• In a separate bowl, combine your fudge sauce ingredients, except for the hot water. Sprinkle the sugar/cocoa mixture over the top of the cake. Gently pour the hot water over the top of the cake. Do not mix or whisk it.
• Bake the pudding bake for 35-40 minutes, or until the top is just done. Remove from the oven and let cool for 15 minutes, before serving. 1

TRIPLE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°.
• Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside.
• Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth.
• Add melted Chocolate Chips to the Cake batter and mix thoroughly.
• Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
• When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar.
• Variations:.
• Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever!
• Enjoy!

CHOCOLATE CAKE WITH FUDGE SAUCE

Steps:

• In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. , For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired.