Sweetheart Fudge Cake Food

SWEETHEART FUDGE CAKE

Steps:

• Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9-in. heart-shaped or round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. , In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely., In a large bowl, beat frosting until fluffy; fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Garnish with raspberries. Refrigerate for 2 hours before cutting.

FUDGE

Steps:

• In pot melt butter.
• Add brown sugar and evaporated milk.
• Bring to a medium boil.
• Boil for exactly 5 minutes.
• Remove from heat.
• Add icing sugar and mix well with electric mixer (Do this fast enough because it will start to harden around the edges of the pot).
• Add walnuts.
• Pour in a 9x9 square pan.
• Cool completely before cutting into squares.

SLOW-COOKER CHOCOLATE FUDGE CAKE

Steps:

• Mix ingredients until blended.
• Pour into slow cooker sprayed with cooking spray; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Remove from slow cooker; cool 10 min. Remove from pan to wire rack; cool completely.

RICH SWEET POTATO-CHOCOLATE FUDGE CAKE

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.

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.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

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.