BEST EVER RICH CHOCOLATE FUDGE CAKE
I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 3 9inch cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease and flour 3 9-inch cake pans.
- In a large mixing bowl, cream the butter until smooth.
- Gradually pour in the brown sugar, then eggs.
- Beat with mixer until light and fluffy, approx 5 minutes.
- On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
- Add flour alternately with sour cream, beating at low speed until smooth.
- Pour in boiling hot water and stir until blended.
- Pour into the prepared pan.
- Bake about 25 minutes or until done.
- Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.
Nutrition Facts : Calories 1637.8, Fat 66.3, SaturatedFat 39.1, Cholesterol 307.2, Sodium 1686.7, Carbohydrate 253.3, Fiber 6.5, Sugar 163.8, Protein 20.5
CREAMY RICH WALNUT FUDGE
Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.
Provided by Food Network
Categories dessert
Time 35m
Yield 80 pieces
Number Of Ingredients 8
Steps:
- In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
- Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.
CREAMY RICH CHOCOLATE FUDGE
Steps:
- In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes.
CREAMY RICH CHOCOLATE FUDGE
This is an extremely rich and creamy fudge recipe, it will definitely satisfy a sweet tooth craving. My husband and co-workers are always asking me to make this. If you have never made fudge, it may take a few times to get it right. Do not heat past 238 degrees or the fudge becomes dry. Also, if it is cooled too much before you beat it, it will harden very quickly. Beat the fudge until it just starts to lose its gloss.
Provided by Nanette62
Categories Candy
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan heat chocolate and milk on low, stirring until melted.
- Add sugar, syrup and salt and cook to 234- 236 degrees F.
- Add butter and pour off into a bowl and then add vanilla.
- Allow to cool to approx.
- 120 to 125 degrees.
- After it has cooled, beat until it starts to lighten, lose its gloss and thicken.
- Pour into a greased 8 by 8 inch dish and let cool completely.
- Cut into cubes.
CINNAMON-CHOCOLATE FUDGE
Provided by Giada De Laurentiis
Categories dessert
Time 2h13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
- In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
- Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
CHOCOLATE FUDGE ICING
Use this easy chocolate buttercream recipe for rich and smooth icing every time - ideal for finishing birthday, celebration or party cakes
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Covers 1 x 20cm sponge cake (serves 12)
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn't burn.)
- Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
- Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.
Nutrition Facts : Calories 309 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
FOOLPROOF CHOCOLATE FUDGE
This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 32
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
- Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
- Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 145.8 calories, Carbohydrate 14.3 g, Cholesterol 4.4 mg, Fat 7.2 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 3.8 g, Sodium 31.4 mg, Sugar 12.6 g
FUDGY TRIPLE CHOCOLATE COOKIES
I had a jar of hot fudge sauce hanging around in the fridge, so I threw it in. It made the fudgy chocolate cookies so moist and gooey good!
Provided by Cookie
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
- Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Cholesterol 46 mg, Fat 21.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 19.9 g
CREAMY DARK CHOCOLATE FUDGE
Make and share this Creamy Dark Chocolate Fudge recipe from Food.com.
Provided by Ann McMaster
Categories Candy
Time 2h15m
Yield 1 7x9 pan, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
- Spread evenly into wax paper-lined 8 or 9-inch square pan.
- Chill for 2 hours or until firm.
- Turn fudge onto cutting board; peel off paper and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 189.3, Fat 9.4, SaturatedFat 4.9, Cholesterol 6, Sodium 53.6, Carbohydrate 27.1, Fiber 1.5, Sugar 23.7, Protein 2.9
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Find out why this is the Best-Ever Chocolate Fudge Cake recipe! Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
- Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FUDGE POPS
This chocolate frozen dessert is the perfect summer treat! Invite your kids into the kitchen to help you stir the pudding. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.
Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
GRANDMA'S CHOCOLATE FUDGE FROSTING
Another recipe from my grandma. I still remember making this with her as a little girl. Rich and creamy!
Provided by startnover
Categories Dessert
Time 15m
Yield 1 batch of frosting
Number Of Ingredients 4
Steps:
- Put first three ingredients in a sauce pan.
- Bring to a boil, while stirring constantly.
- Remove from heat and add chips.
- With a wire whip beat until creamy and cooled.
- Add chopped pecans if desired.
Nutrition Facts : Calories 2141.5, Fat 111, SaturatedFat 68.1, Cholesterol 164, Sodium 567.2, Carbohydrate 311.1, Fiber 9.9, Sugar 291.2, Protein 10.3
RICH CHOCOLATEY FUDGE BROWNIES
These brownies are so incredibly moist and rich but they still have little to no fat. Whenever I make them at my house, they're usually gone within a day or two. They can be cooked in almost any metal pan as long as the batter doesn't go any higher than 2/3s of the way up the sides but I usually use a 9 x 13 pan.They're great alone but taste even better reheated in the microwave for a few seconds with a dollop of whipped cream on the side.
Provided by Pazuru
Categories Dessert
Time 30m
Yield 1 9x13 Pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease pan or spray with pam.
- Combine applesauce and cocoa until smooth.
- Add sugar and beat until smooth.
- Add eggs gradually, making sure each one is thoroughly mixed inches.
- Add vanilla, flour and salt and mix until moist.
- Add any additions (nuts, fruit, marshmallows, spices ect.).
- Pour into baking pan and bake for 20-30 minutes depending on your oven. Try the toothpick trick at the 20 minute mark and if it comes up with only a few crumbs, the brownies are finished.
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