Fastest Fudge Cake Or Cupcakes Food

OLD-FASHIONED FUDGE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.

FUDGE LAYER CAKE

Steps:

• Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
• In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
• Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
• To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.

FUDGE CAKE

Steps:

• Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
• In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
• Mix cocoa and hot water together, and beat into batter.
• Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
• Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
• For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.

EASY CHOCOLATE FUDGE CAKE

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.

FASTEST FUDGE CAKE OR CUPCAKES

Steps:

• Grease a 8-inch square or 9-inch round pan or put 12 cupcake papers in a cupcake pan and one extra in a custard cup.
• Preheat the oven to 350 degrees F.
• To make the cake, whisk the flour, cocoa, baking soda and salt together. Sift only if the cocoa remains lumpy, set aside. (I sifted it through a fine strainer as I combined it with the wet ingredients in step 5).
• In a large bowl, combine the warm melted butter and brown sugar. Add the eggs and vanilla and stir until well blended.
• Add all of the flour mixture at once.
• Using a rubber spatula or wooden spoon - stir only until all the flour is moistened.
• Pour the hot water over the batter all at once.
• Stir only until the water is incorporated and the batter is smooth.
• Scrape the batter into the pan (or cupcakes - to do that efficiently I scrape the batter into a 4 cup measuring cup and then easily pour it into the cupcake liners.
• Bake until a toothpick inserted in the center of the cake comes out clean. Cake - 25 to 30 minutes, cupcakes 17 - 22 minutes. Cool the cake in the pan on a rack for about 10 minutes before unmolding. To unmold, slide a slim knife around the edges of the cake to release it from the pan. Invert the cake. Turn the cake right side up and cool completely on a rack before frosting the top and sides. Or cool the cake in the pan and frost only the top. Cupcakes can cool in the pan and remove & frost when cool.
• While the cake cooks, make the FAST FUDGE FROSTING:.
• In a medium saucepan, melt the butter.
• Stir in the sugar, cocoa, and salt.
• Gradually stir in the cream.
• Heat, stirring constantly, until the mixture is smooth and hot but not boiling.
• Remove from the heat and stir in the vanilla.
• Cool until thickened to the consistency of frosting(takes a while at room temp - try putting in fridge to speed up, but watch it!) or use as a warm glaze or sauce.
• Store leftover frosting in the refrigerator.
• Rewarm gently in the microwave before using.

MOTHER'S BEST FUDGE CAKE

Steps:

• Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg.
• Cook over medium heat until mixture thickens.
• Set aside and cool.
• Preheat oven to 350F and grease/flour cake pan.
• Cream together shortening and 1 cup sugar.
• Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk.
• Combine until well blended.
• Add cooked ingredients - mixing well.
• Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

WELLESLEY FUDGE CUPCAKES

Steps:

• Make the cupcakes:
• Preheat the oven to 375°F. In a metal bowl set over a pan of barely simmering water melt the chocolate with the water, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk the butter with the brown sugar until the mixture is blended well and whisk in the yolk and the chocolate mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and add the flour mixture to the chocolate mixture in batches alternately with the milk, stirring well after each addition. Stir in the vanilla, divide the batter among 6 paper-lined 1/2-cup muffin tins, and bake the cupcakes in the middle of the oven for 18 to 20 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack and let them cool.
• Make the frosting while the cupcakes are baking:
• In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring, until the mixture is smooth and remove the bowl from the heat. Stir in the confectioners' sugar, 2 teaspoons of the milk, and the vanilla and blend the frosting well (the frosting will thicken as it stands). When the cupcakes are cool, thin the frosting to the desired consistency with the additional milk, stirring in the milk drop by drop.
• Spread each cupcake with some of the frosting.