RICH SWEET POTATO-CHOCOLATE FUDGE CAKE
If you have any left over mashed sweet potatoes, then this is an excellent way to use them up....and does this make a moist cake....you won't believe the difference that sweet potato makes in this cake...and very easy to prepare.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 2 9" round cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease two 9" round cake pans.
- At low speed, beat cake mix with eggs, melted butter and 1 cup water for 30 seconds.
- Increase speed to medium; beat 2 minutes.
- Reduce speed to low; beat in cooked mashed sweet potatoes, and chocolate chips.
- Divide batter between pans.
- Bake 25-30 minutes, or until cake test done.
- Cool on rack 15 minutes before removing from pans.
- Frost cake with desired frosting.
Nutrition Facts : Calories 2186.9, Fat 121.4, SaturatedFat 55.7, Cholesterol 494, Sodium 3129.3, Carbohydrate 272.7, Fiber 15.3, Sugar 154.8, Protein 34.1
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
RICH CHOCOLATE CAKE
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,
Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE FUDGE CAKE
Make and share this Chocolate Fudge Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 52m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 375 degrees.
- Grease a 8x8-in baking pan.
- In a blender or food processor, beat the eggs for 2 minutes.
- In a large bowl, mix together the sugar, flour, cocoa and salt.
- Slowly beat in the whipped eggs.
- Beat in the melted butter and the vanilla.
- Stir in the chopped nuts.
- Spread the batter in prepared pan.
- Bake for 45-50 mins, or until the cake tests done.
- Cool.
Nutrition Facts : Calories 381.1, Fat 24.1, SaturatedFat 11.1, Cholesterol 111.2, Sodium 230.1, Carbohydrate 40.7, Fiber 2.2, Sugar 34, Protein 4.3
CHOCOLATE FUDGE CAKE
This is the Chocolatiest Fudgiest cake I have ever had. This is a recipe I got from my sister. I have made it a few times in the past. I am glad to have it again.
Provided by Tarynne
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Sift together flour sugar and salt.
- Set aside.
- In separate bowl beat eggs, buttermilk, soda and vanilla.
- set aside.
- In a saucepan bring butter, cocoa and water to a boil.
- Combine 3 mixtures and mix till blended.
- Pour into a greased 9 x 13" pan.
- Bake 25 minutes at 350F degrees.
- ---Icing---.
- Make icing while cake is baking.
- Bring butter, cocoa and milk to a boil.
- pour over sugar.
- mix well.
- add vanilla and nuts.
- Pour over cake while its hot.
DARK CHOCOLATE FUDGE CAKE
I know there are hundreds of chocolate cake recipes on here, but you can never have too many to choose from! This is a dark, rich, moist cake with a touch of orange. Mmm... Delicious!
Provided by Noo8820
Categories Dessert
Time 50m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- For the cake:.
- Sieve the flour and cocoa powder and set aside.
- Cream the butter and sugar together until soft and light, stir in the orange rind.
- Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
- Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
- Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
- Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
- Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
- Fudge coating:.
- Sift icing sugar and cocoa and set aside.
- Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
- Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
- Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.
Nutrition Facts : Calories 459, Fat 25.6, SaturatedFat 15.5, Cholesterol 108.8, Sodium 153.9, Carbohydrate 57.6, Fiber 4.3, Sugar 32.2, Protein 7.2
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