Double Fudge Pepsi Cake Food

DOUBLE FUDGE PEPSI CAKE

Steps:

• Preheat oven to 350 Degrees and spray a 9X13 pan and set aside.
• In a large bowl, whisk together the flour and sugar. In a large saucepan, melt the oil, butter, and add Pepsi and cocoa powder and bring to a boil. Once the mixture has begun to boil remove from heat and using a handheld or standing mixer, slowly pour into flour/sugar mixture. Allow batter to cool for about 5 minutes. Next, add Bakers Chocolate, vanilla extract, and buttermilk. Add eggs one at a time and finally baking soda. Pour into prepared pan and bake for 20-25 minute or until a toothpick can be inserted and comes out clean
• Allow cake to cool and begin to prepare the frosting. Bring the butter, cocoa powder, and milk to a boil and remove from heat. Whisk in the powdered sugar and add vanilla extract. Pour on top of the cake and set in the refrigerator and/or cover at room temperature until ready to serve.
• * Note: the original recipe mentioned to pour the frosting on top of the cake while the cake is still warm. I allowed my cake to cool for about 20-30 minutes before I poured over the frosting and my cake came out fine.

DOUBLE FUDGE POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
• In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
• When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

DOUBLE FUDGE COLA CAKE

Steps:

• In a saucepan, bring 1/2 cup butter, 1 cup cola and baking choclate to a boil.
• Remove from heat and stir in marshmallows until dissolved.
• Set aside and allow to cool to room tempurature.
• In a bowl, combine flour, 3/4 cup cocoa powder, baking powder, baking soda, and salt. Set aside.
• With an electric mixer, beat together sugar, shortening, oil and 2 tsp vanilla until fluffy.
• Add eggs, buttermilk, and beat until smooth.
• Add 1/2 of the dry mixture into the wet mixture and beat until smooth, scaping the sides of the bowl often.
• Add colled cola mixture and beat.
• Add remaining dry mixture and beat for 4 minutes. Batter will be thick.
• Pour batter into a greased and floured 13 x 9 x 2 baking pan.
• Bake on top rack of a 350 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean.
• Cream butter with electric mixer.
• Add 1/2 cup cocoa powder, 1/4 cup cola, choclate syrup and 1 tsp vanilla and beat until smooth.
• Slowly add powdered sugar, scaping the sides f the bowl often, while beating with the mixer.
• If frosting seems dry, add small amounts of cola until you reach desired consistency.
• Frost cake while warm.

COPYCAT CRACKER BARREL 40TH ANNIVERSARY DOUBLE FUDGE COLA CAKE

Steps:

• Arrange oven racks to that there is room for a 9x13" sized baking pan to fit on the TOP rack, allowing for room for the cake to grow; preheat oven to 350°F.
• Grease and flour a 9x13" baking pan with deep sides.
• Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe.
• Place the measured Coke, just 1 stick of the butter, and the square of chocolate in a saucepan; heat, stirring often, until melted and mixture is boiling.
• Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined together; Set this mixture aside to cool a bit.
• In a large mixing bowl, combine shortening, oil, and only 2 tsp of the vanilla; Add the granulated sugar and mix well.
• Add both eggs and the milk and beat well, using an electric mixer.
• In another mixing bowl, combine buttermilk powder, baking soda, baking powder, salt; sift in the flour; Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend.
• Add HALF of the flour mixture to the shortening mixture, beating until smooth.
• Slowly add some of the partially cooled fudge mixture, beating well.; Continue adding slowly and mixing it in carefully so you don't scramble the eggs in the batter; Once all of the fudge mixture has been added, be sure to beat the mixture well.
• Add in the remaining flour mixture and beat for 4 minutes exactly, using a timer; Mixture should now be a thick and creamy batter.
• Pour batter into the prepared pan and bake about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean.
• Take your toothpick and poke holes all over the surface of the cake.
• Allow to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake.
• Take the remaining 1 stick of butter, the remaining 1 tsp vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl.
• Add in about 1/3 cup of the remaining Coke.
• Add in the powdered sugar and blend well; it should be the consistency of hot fudge sauce - very thick, but not firm, but also not runny; If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time.
• Pour the fudge icing evenly over the still warm cake, then allow to set for a while - the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping).
• Serve cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired.

CRACKER BARREL DOUBLE FUDGE COCA COLA CAKE

Steps:

• In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well.
• Add the eggs, Buttermilk, soda, and vanilla and beat well.
• Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.
• For Frosting: In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot cake. Cool and cut.

DARK CHOCOLATE CAKE WITH DOUBLE FUDGE ICING

Steps:

• Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
• Sift cocoa, flour salt and baking soda together.
• Stir into liquid ingredients and mix just until blended.
• Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
• Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
• Cool and then ice.
• Icing: Bring sugar and cream to a boil.
• Reduce heat and simmer for 5 minutes.
• Stir occasinaly to stop cream from boiling over.
• Remove from heat.
• Finely chop or grate the chocolate.
• Sir into the cream until completely melted.
• Stir in butter and vanilla.
• Once butter is melted, refrigerate icing until cold.
• Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.