Hot Fudge Swirl Cake Food

HOT FUDGE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

BUTTERSCOTCH SWIRL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

FUDGE-FILLED VANILLA CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack., For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers.

HOT FUDGE TOPPING

Steps:

• In a large saucepan over low heat, combine the chocolate chips, unsweetened chocolate and butter; heat until melted, stirring occasionally. Gradually stir in condensed milk and evaporated milk; heat through. Store leftovers in the refrigerator.

SWISS SWIRL ICE CREAM CAKE

Steps:

• Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm., Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.

HOT FUDGE CAKE

Steps:

• Prepare cake batter according to package directions-- mix the cake mix, water, eggs, and vegetable oil until well blended.
• Pour into a lightly greased 13- x 9-inch pan.
• Stir together sugar and next 3 ingredients; pour over batter (it will sink to bottom of pan).
• Do not stir.
• Bake at 350° for 45 minutes.
• Let stand 10 minutes.
• Serve with vanilla ice cream and chopped pecans.

HOT FUDGE SWIRL CAKE

Steps:

• Preheat oven to 350*F.
• Grease and flour a 15x10x1" baking pan.
• In a large bowl, combine the cake mix, water, oil, and eggs; beat with an electric mixer on low speed until moistened.
• Beat for 2 minutes on medium speed; stir in the chocolate chips.
• Spread batter evenly into the prepared pan; bake for 18-28 minutes, or until the cake springs back when touched lightly in the center.
• Cool for 5 minutes on a wire rack.
• Gently spoon and spread 1 1/4 cups of the warm fuge sauce evenly over the cake; cool for 1 hour, or until completely cooled.
• Carefully spoon the frosting over the fudge sauce; spread evenly to the edges.
• Spoon the remaining 1/4 cup fudge sauce in tsp.
• over the frosting; swirl slightly to marble.

CROCKPOT HOT FUDGE CAKE

Steps:

• Mix Bisquick, 1/2 cup sugar, 3 Tablespoons cocoa, milk and vanilla. Pour into greased crockpot. (I use a 3.5 quart).
• Mix remaining 1/2 cup sugar, 1/3 cup cocoa and hot water and pour over batter in crockpot. Do not stir together.
• Cook on high for 2 - 2.5 hours.
• When it's done, the cake will have risen to the top, floating on the hot fudge sauce. YUM!

1-DISH HOT FUDGE SWIRL CAKE

Steps:

• Spray a 9 1/2 inch deep-dish pie pan with cooking spray.
• In the prepared pan, mix the flour, yeast, sugar, salt, water, and melted butter.
• Top the batter with evenly-spaced spoonfuls of the hot fudge sauce. Using the spoon, swirl fudge sauce into the batter without mixing.
• Place the pie pan in a cold oven. Set the temperature to 350 degrees and bake for 25-30 minutes, until lightly browned and firm in the center.
• Cool 10 minutes. Combine powdered sugar and milk and drizzle over warm cake.

HOT FUDGE CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Stir together 3/4 cup of granulated sugar, flour 1/4 cup cocoa, baking power and salt.
• Stir in milk, butter and vanilla; beat until smooth.
• Pour batter into ungreased 9inch square baking pan. Stir together rmaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top. Do not stir!
• Bake for 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon inti dessert dishes, spooning sauce from bottom of pan over the top. Garnish with whipped topping and ENJOY! Yum !

VANILLA SWIRL CAKE

Steps:

• Preheat oven to 350 degrees
• Butter and flour a 13 x 9 x 2 inch pan
• Cake Mix
• In a large bowl add the cake mix, pudding mix and powdered milk
• Add the eggs, one at a time mixing well
• Next add the vegetable oil and the buttermilk
• Mix on low then medium speed for 3 minutes then add the white chocolate chips and set aside
• Swirl Filling
• Beat the cream cheese and butter on high for 2 minutes with blender
• Next lower speed and add the sugar, then the eggs, one at a time, mixing well
• On low speed, add 2 tbsps plus 2 tsps of flour and vanilla extract
• Scrape down the sides of the bowl and set aside
• In a small bowl toss the apricots, cashews, raisins, candied ginger and toasted coconut with 1 tsp of flour
• Add the fruit and flour to the cream cheese mixture
• Pour half of the vanilla cake batter into the prepared pan, top with the fruit and cream cheese mixture
• Now pour the remaining vanilla cake batter ontop of the fruit and cream cheese mixture
• Take a knife and gently swirl thru all 3 cake layers to create a marbilized effect
• Bake in a 350 degree oven for 40 - 50 minutes - or until a toothpick comes out almost clean
• Cool completely and frost top of cake with cool whip
• Refrigerate for 1 hour and enjoy
• This cake is also wonderful sprinkled with icing sugar, or served with vanilla bean ice cream, or glazed with chocolate or carmel

MINT SWIRL FUDGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.

HOT FUDGE CHOCOLATE PUDDING CAKE

Steps:

• Melt butter in a 9 inch square pan.
• Add 1/4 cup cocoa, milk, and vanilla to pan and mix well with a fork.
• Sprinkle flour, 3/4 cup sugar, baking powder and salt into pan, and mix well with a fork.
• Combine 3/4 cup sugar and 1/4 cocoa in a small bowl and sprinkle over batter - DO NOT mix it inches
• Carefully pour hot water over all and DON'T mix that in either!
• Bake 350 for 40-45 minutes.