FUDGE LAYER CAKE
This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings.
Provided by Lisa
Categories Desserts Cakes Birthday Cake Recipes
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 583.8 calories, Carbohydrate 81.9 g, Cholesterol 93.2 mg, Fat 28.9 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 17.9 g, Sodium 209.6 mg, Sugar 61.5 g
PEANUT BUTTER FUDGE CAKE
Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting.
Provided by MARBALET
Categories Desserts Cakes Sheet Cake Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
- Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
- To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 87.1 g, Cholesterol 79.8 mg, Fat 35.4 g, Fiber 3.7 g, Protein 11.6 g, SaturatedFat 16.2 g, Sodium 393.1 mg, Sugar 67.6 g
BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING
This is the simplest and moistest chocolate cake I have ever found and was a favorite when I grew up. I could even whip it up as a child. This cake is also great with the boxed fluffy icing so the great chocolate flavor of the cake is not hidden.
Provided by Sandy
Categories Desserts Frostings and Icings Chocolate
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
- In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 70 g, Cholesterol 42.4 mg, Fat 14.9 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 273.7 mg, Sugar 51.5 g
MOM'S FUDGE FROSTING
I'm not sure where the original recipe comes from, but my mom gave me the BEST chocolate frosting recipe. Once you try this, I doubt you will ever use another. Seriously.
Provided by canarygirl
Categories Dessert
Time 10m
Yield 1 batch of frosting
Number Of Ingredients 4
Steps:
- Bring the butter, sugar and milk to a slow boil.
- Add chocolate chips and stir until melted.
- Use to frost brownies, chocolate cake-- whatever your little heart desires!
CARAMEL BUTTER CAKE WITH FUDGY CHOCOLATE FROSTING
Take a step back into our grandma's days with this DELICIOUS old-school style butter cake.
Provided by Tieghan Gerard
Time 1h
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper. 2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Stream in the buttermilk, beating until just combined. Pour the batter among the 2 cake pans.3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.5. To make the brown sugar frosting. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be glossy and pourable. If it feels too runny, add powdered sugar to thicken it.6. Pour the frosting over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with chocolate curls and sea salt. Slice, eat, and enjoy!!
Nutrition Facts : Calories 578 kcal, ServingSize 1 serving
BONNIE BUTTER CAKE WITH MAMA'S FUDGE ICING--PART I-CAKE
Hope you'll join my Just a Pinch group: Family Food Traditions--Sharing JOY on the Journey! This is the cake my Mother always made for special occasions. It's the cake my family asks for, too! We use it for birthdays, holidays, and special occasions. A slice of this cake, with (or without!) milk, is PERFECT anytime!
Provided by Jamie Wyatt @DancingOnTheJourney
Categories Cakes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Grease well and flour 3-8X1 1/2" cake pans, or 2-9X 1/1/2" square, or an oblong 13X9X2" pan. Beat butter, sugar, eggs, and vanilla 5 minutes at high speed on mixer or by hand till fluffy. Sift flour, baking powder, salt. Add in 4 additions alternately with milk. Start and end with dry ingredients. Blend on low speed just until smooth. Bake layers 30-35 minutes, oblong 45-50 min. Use with icing below.
- ICING RECIPE on SEPARATE PAGE--Bonnie Butter Cake with Mama's Fudge Icing--Part 2v- https://www.justapinch.com/recipes/dessert/cake/bonnie-butter-cake-with-mamas-fudge-icing-part.html
MOM'S COOKED FUDGE FROSTING
Mom always cooked each of us our favorite cake on our birthday. My little brother's favorite was 4 layer yellow cake with this cooked fudge icing. The only icing I can cook that turns out right every time. My brother liked it so it was slightly hard when done. I love it that way too. I have used this on Boston Cream Pie as well.
Provided by For JTs Grandma
Categories Dessert
Time 25m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook sugar, syrup, chocolate and milk, stirring constantly to soft ball stage (232 degrees).
- Remove from heat.
- Add vanilla and butter, stirring until melted.
- Cool til lukewarm without stirring.
- When lukewarm, beat until creamy and thick enough to spread.
MOM'S FUDGY FROSTING
This is my Mom's frosting that she always made to go with her brownies, cupcakes, or cakes. She also used it to fill between graham crackers as a treat for all the kids.
Provided by Ginny Sue
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan, melt the margarine and chocolate over low heat, stirring constantly.
- Add milk, vanilla and salt and remove from heat.
- Stir in powdered sugar to make a rather stiff frosting.
- Beat until lumps disappear and frosting is smooth. You may have to use a small additional amount of milk.
- Return pan to stove, heat over low heat stirring constantly until frosting is lukewarm. This makes the frosting more liquid and easier to spread on brownies or cakes.
FUDGE LAYER CAKE
"My mom first made this terrific layer cake in the early 1960s," recalls Cheryl Feller of Fort Atkinson, Wisconsin. "The date and walnut filling is delicious."
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate., For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally. , Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 534 calories, Fat 26g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 431mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
MOTHER'S BEST FUDGE CAKE
My mother made this cake for my birthday every year. She always frosted it with peanut butter icing. Even though she is no longer with us, this cake is still a favorite for birthdays.
Provided by Tweezle
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 328.9, Fat 14.6, SaturatedFat 5.4, Cholesterol 56.2, Sodium 184.6, Carbohydrate 47, Fiber 1.7, Sugar 28, Protein 5.4
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