Chocolate Sour Cream Fudge Cake Food

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SOUR CREAM TOFFEE FUDGE CAKE



Sour Cream Toffee Fudge Cake image

Provided by Emeril Lagasse

Categories     dessert

Time 1h20m

Yield 1 (10-inch) cake

Number Of Ingredients 24

1 pound plus 3 1/2 teaspoons unsalted butter
2 cups unsweetened cocoa powder
2 cups hot brewed coffee
1 cup sour cream
1 1/2 tablespoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups sugar
4 large eggs
Chocolate Icing, recipe follows
1 recipe Butter Toffee, recipe follows
4 1/2 cups heavy cream
3 sticks unsalted butter
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup light corn syrup
2 pounds semisweet chocolate, chopped into pieces
1 tablespoon pure vanilla extract
1 teaspoon almond extract
8 tablespoons (1 stick) unsalted butter
1 1/2 cups granulated sugar
1 packed cup light brown sugar
3/4 cup plus 2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.
  • Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.
  • In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.
  • Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl.
  • In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.
  • Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.
  • Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.
  • Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.
  • Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)
  • Line a baking sheet with parchment or wax paper.
  • Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).
  • Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
  • Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.

CHOCOLATE FUDGE CAKE



Chocolate Fudge Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h25m

Yield 10 servings or with 1 broken heart

Number Of Ingredients 13

2 2/3 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water

Steps:

  • For the fudge icing:
  • 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1 3/4 cups confectioners' sugar, sifted
  • 1 tablespoon vanilla extract
  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
  • In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
  • Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
  • For the icing:
  • Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
  • In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  • Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING



Old Fashioned Sour Cream Chocolate Fudge Cake With Icing image

A rich, decadent cake just like the cakes that my Grandma used to make. So chocolatey, that a little piece will surely satisfy your sweet tooth. Enjoy! Be sure to use only *Unsweetened* Chocolate

Provided by Brenda.

Categories     Dessert

Time 1h

Yield 1 -9x13 cake, 20 serving(s)

Number Of Ingredients 17

9 tablespoons butter, divided
2 teaspoons powdered instant coffee
1/3 cup hot water
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup sour cream
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 lb unsalted butter, at room temperature
4 cups confectioners' sugar (powdered sugar)
12 ounces unsweetened chocolate, melted, cooled
1 teaspoon vanilla
powdered sugar, garnish (optional)

Steps:

  • Preheat Oven to 350°.
  • CAKE:.
  • Butter a 9x13 cake pan with 1 tbs of butter and set aside.
  • Dissolve the coffee powder in the hot water and let cool.
  • In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
  • In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
  • Add the sour cream and mix well.
  • In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
  • Beat in the melted chocolate, dissolved coffee, and vanilla.
  • Spread the batter into the prepared pan.
  • Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
  • Cool on a large wire rack for about 10 minutes.
  • Carefully run a knife around the edges of cake, invert onto rack to cool completely.
  • ICING:.
  • Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
  • On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
  • Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
  • Spread about 1/2 of the icing over the cake, it will be a generous amount.
  • Top with the top half of the cake, cut side down.
  • Spread the remaining icing over the top and sides of cake.
  • Sprinkle with powdered sugar to garnish if desired.

OLD FASHIONED SOUR CREAM FUDGE CAKE



Old Fashioned Sour Cream Fudge Cake image

Make and share this Old Fashioned Sour Cream Fudge Cake recipe from Food.com.

Provided by Shar-on

Categories     Dessert

Time 1h10m

Yield 1 9" layer cake

Number Of Ingredients 15

2 1/4 cups Swans Down cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2 1/4 cups firmly packed brown sugar
3 eggs
1 1/2 teaspoons vanilla
3 unsweetened chocolate squares, melted and cooled
1 cup sour cream
1 cup boiling water
5 unsweetened chocolate squares, melted and cooled
3 cups icing sugar
1/2 cup butter, softened
1/3 cup hot water
1 egg

Steps:

  • Cake: Preheat oven to 350 degF.
  • Sift tog.
  • flour, baking soda and salt, set aside.
  • Cream butter, then add brown sugar and continue beating for 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla and chocolate.
  • Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
  • Add boiling water, blending well (batter will be thin).
  • Pour into 2 greased and floured 9" round layer cake pans.
  • Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
  • Cool in pans for 10 minutes; remove and finish cooling on racks.
  • Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
  • Blend; then beat at medium speed of electric mixer for 2 minutes.
  • Chill until of spreading consistency.
  • Carefully ice cake (cake crumb is very tender).
  • You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.

Nutrition Facts : Calories 7976.7, Fat 376.6, SaturatedFat 228.3, Cholesterol 1435.2, Sodium 5654.7, Carbohydrate 1162.4, Fiber 43.8, Sugar 834.6, Protein 89.6

CHOCOLATE SOUR CREAM FUDGE



Chocolate Sour Cream Fudge image

This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!

Provided by DMCVAY

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 40m

Yield 64

Number Of Ingredients 7

2 cups white sugar
½ cup sour cream
⅓ cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
½ cup chopped walnuts

Steps:

  • Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
  • Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.

Nutrition Facts : Calories 46.8 calories, Carbohydrate 8 g, Cholesterol 1.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 6.7 g

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING



Sour Cream Fudge Layer Cake With Chocolate Rum Frosting image

Make and share this Sour Cream Fudge Layer Cake With Chocolate Rum Frosting recipe from Food.com.

Provided by AnnieCan

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

2/3 cup strong coffee
4 ounces unsweetened chocolate, chopped
1/2 cup dark rum or 1/2 cup Kahlua
1 cup regular sour cream
1 1/2 teaspoons fresh baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 eggs
2 1/4 cups all-purpose flour
2 1/2 cups icing sugar
1/2 cup cocoa powder
1/2 cup unsalted butter, softened
3 tablespoons dark rum or 3 tablespoons Kahlua
1 -2 tablespoon sour cream or 1 -2 tablespoon milk

Steps:

  • Preheat oven to 350.
  • Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
  • CAKE.
  • Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
  • Whisk in rum until smooth.
  • Cool to room temperature.
  • Place sour cream in smaller bowl and add soda and salt, stir.
  • Cream butter and sugar in a large bowl until fluffy.
  • Beat in eggs one at a time.
  • Beat in chocolate mixture until smooth.
  • Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
  • Spread evenly in prepared pans.
  • Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
  • Cool on racks for 5 minutes, turn out onto wire racks to cool.
  • Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
  • FROSTING.
  • Sift sugar and cocoa into a large bowl.
  • Beat in butter and rum, start at low speed, until smooth.
  • Beat in enough milk or sour cream to make a spreadable frosting.
  • Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
  • Enjoy!

Nutrition Facts : Calories 600.9, Fat 29.6, SaturatedFat 18.1, Cholesterol 92.3, Sodium 241, Carbohydrate 77.5, Fiber 3.4, Sugar 54.5, Protein 6

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

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

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

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.

CHOCOLATE PUDDING FUDGE CAKE



Chocolate Pudding Fudge Cake image

I found this decadent cake on allrecipes long before I found Zaar. I have to thank someone named Jackie for submitting this. It is a cake the whole family has enjoyed and it is easy too.

Provided by Irish Rose

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup coffee
4 eggs
2 cups semisweet mini chocolate chips
6 tablespoons butter
1 cup semi-sweet chocolate chips
1/2-1 cup raspberry preserves (optional)

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, pudding mix, sour cream (you can use light sour cream), milk, oil, coffee (you can use water instead of coffee) and eggs. Beat for 4 minutes, then mix in 2 cups chocolate mini chips.
  • Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  • To make the glaze: Melt the butter and 1 cup chocolate chips in double boiler or microwave until smooth. At this point you could spread raspberry preserves over the top of cake and then drizzle glaze over the preserves.
  • Hint: You could use raspberry chips in place of chocolate chips if you desire. Also, if you decide to use the raspberry preserves they might spread better if warmed first.

Nutrition Facts : Calories 1384.7, Fat 84.6, SaturatedFat 36.4, Cholesterol 196.4, Sodium 1148.7, Carbohydrate 150.6, Fiber 9.5, Sugar 98.4, Protein 16.9

SOUR CREAM TOFFEE FUDGE CAKE



Sour Cream Toffee Fudge Cake image

Sour cream cake with toffee and fudge -- what is not to like? All the ingredients go so well together! Chef Emeril shared this recipe with Good Morning America. In his new book "From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants" chef Emeril has combined his most frequently requested major dishes from his menus. Inactive prep time 30 minutes.;) Am just keeping this here so I won't misplace it.

Provided by Manami

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 23

1 lb unsalted butter
3 1/2 teaspoons unsalted butter
2 cups unsweetened cocoa powder
2 cups hot brewed coffee (we used Cuban coffee)
1 cup sour cream
1 1/2 tablespoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups sugar
4 large eggs
4 1/2 cups heavy cream
1 1/2 cups unsalted butter
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup light corn syrup
2 lbs semisweet chocolate, chopped into pieces
1 tablespoon pure vanilla extract
1 teaspoon almond extract
8 tablespoons unsalted butter
1 1/2 cups granulated sugar
1 packed cup light brown sugar
3/4 cup plus 2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • CAKE:.
  • Preheat the oven to 350°F Grease three 10-inch cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter; set aside.
  • Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth & set aside to cool.
  • In a large bowl, whisk together the sour cream and vanilla.
  • Whisk in the cooled coffee mixture.
  • Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.
  • In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar.
  • Add the eggs one at a time, beating well after each addition.
  • On low speed, add the flour mixture alternately with the coffee-sour cream mixture; beat until glossy.
  • Divide the batter among the 3 prepared pans.
  • Bake until a cake tester comes out clean, 30 to 35 minutes.
  • Let cool completely in the pans on a wire rack.
  • CHOCOLATE ICING:.
  • Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat; remove from the heat.
  • Put the chopped chocolate in a large bowl.
  • Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth.
  • Add the vanilla and almond extracts and whisk to blend.
  • Cover and refrigerate until needed.
  • *(The icing will keep refrigerated for up to 3 days.).
  • BUTTER TOFFEE:.
  • Line a baking sheet with parchment or wax paper.
  • Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves.
  • Continue to cook until the mixture reaches 300° F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.
  • Remove from the heat, add the vanilla, and stir.
  • Pour onto the prepared sheet and let cool completely.
  • Crack the toffee into large shards with a rolling pin.
  • Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin.
  • **(Store in an airtight container until ready to use).
  • ASSEMBLY:.
  • Remove the cakes from the pans and peel off the parchment paper.
  • Using a long serrated knife, trim off the rounded top from each to make a flat surface.
  • Place the first cake layer on a cake plate or stand.
  • Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee.
  • Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee.
  • Place the third layer upside-down on top.
  • Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake.
  • Serve & enjoy!

Nutrition Facts : Calories 2796.6, Fat 223.5, SaturatedFat 138.8, Cholesterol 580.9, Sodium 452.1, Carbohydrate 226.2, Fiber 28.8, Sugar 133.3, Protein 32.2

CHOCOLATE SOUR CREAM FUDGE SNACK CAKE



Chocolate Sour Cream Fudge Snack Cake image

Make and share this Chocolate Sour Cream Fudge Snack Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 1 (8x8-inch) cake

Number Of Ingredients 14

1 1/4 cups flour
3/4 cup sugar
1/2 cup brown sugar
6 tablespoons cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup chocolate chips
1 1/2 cups sour cream
1 egg
1 1/2 teaspoons vanilla
1/2 cup butter, melted

Steps:

  • Set oven to 350 degrees.
  • Grease an 8 x 8-inch baking pan.
  • Set oven rack to second-lowest position.
  • Sift the first 8 ingredients in a large bowl.
  • In a small bowl, whisk together sour cream, melted butter, egg and vanilla.
  • Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined.
  • Add in chocolate chips and walnuts; mix to combine.
  • Transfer the batter into prepared baking pan.
  • Bake for about 35-45 minutes, or until cake tests done.

Nutrition Facts : Calories 4081, Fat 238.7, SaturatedFat 126.2, Cholesterol 607.3, Sodium 4156.6, Carbohydrate 473.6, Fiber 23.9, Sugar 305.8, Protein 53.8

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CHOCOLATE CHIP COOKIE DOUGH CAKE - SUGAR & SPARROW
3 days ago Pour batter evenly between the prepared cake pans (about 2/3 of the way full) and bake for 30-35 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
From sugarandsparrow.com


70 EASY EASTER PARTY FOOD IDEAS FOR A CROWD - UNEXPECTEDLY …
Creamy Carrot Cake Dip takes all the flavors of your favorite cake slice and turns it into a creamy, no bake treat. This homemade dessert tastes like the Easter Bunny brought it straight to your table! Serve with cookies, fresh fruit, crackers, or sample it straight from the spoon!
From unexpectedlydomestic.com


2 INGREDIENT HEALTHIER CHOCOLATE FUDGE - KIRBIE'S CRAVINGS
6 days ago So if you prefer a firmer fudge, or want to use a less sweet chocolate you can use 70% cocoa dark chocolate. I prefer 60% because I like the soft and slightly chewy texture. How to Make Healthier Chocolate Fudge. The cottage cheese is first blended in a blender until completely smooth. The dark chocolate is then melted in a separate bowl. The ...
From kirbiecravings.com


SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING
Beat in enough sour cream to make a smooth spreadable frosting. Arrange one cake layer on a large plate and spread with some of the frosting. Top with second cake and spread tops and sides with remaining frosting.
From food.com


CHOCOLATE FUDGE SOUR CREAM BUNDT CAKE - MEL'S KITCHEN CAFE
Dec 8, 2015 This chocolate fudge sour cream bundt cake is a show-stopper of a dessert, perfect for the holidays or really any time you need a dessert!
From melskitchencafe.com


THIS CHOCOLATE FUDGE MICROWAVE CAKE WILL MAKE YOUR TASTE …
Join this channel to get access to perks:https://www.youtube.com/channel/UCsWpnu6EwIYDvlHoOESpwYg/joinWelcome to the SimpleCookingChannel. Things might get p...
From youtube.com


DULCE DE LECHE CHOCOLATE CAKE WITH A CREAM CHEESE FILLING
Dec 28, 2024 Make the Frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature cream cheese at medium speed until smooth and creamy (about 1 minute). - Add the vanilla and powdered sugar, beat until well incorporated and soft, and scrape the bowl as needed. Make sure the mix is well combined and smooth.
From alatinflair.com


FUDGY MOIST OLD-FASHIONED CHOCOLATE FUDGE CAKE
6 days ago 🎂 Fudge Frosting 322 g Dark Chocolate Compound/Semisweet Baking Chocolate (chopped) 255 g Whipping Cream 45 g Greek Yogurt/ Sour Cream *If you’re making this frosting for a lover of bittersweet, darker chocolate, go ahead and use 70% Dark Couverture or Baking Chocolate. 🎂 Chocolate Cake 113 g Whole Milk (room temperature)
From bembumkitchen.home.blog


THE BEST CHOCOLATE FUDGE CAKE RECIPE - EASYHOMEMADELIFE.COM
1 day ago Why You’ll Love This Recipe. Easy, no-fuss recipe: Prep for 10 minutes and bake for 25, and you’ll have a delicious chocolate dessert to serve and enjoy. Basic ingredients: This recipe calls for easy-to-find ingredients that you probably already have in your pantry. Classic comfort dessert: A classic dessert that tastes fancy but brings nostalgic, homey vibes.
From easyhomemadelife.com


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