Velvety Almond Fudge Cake Food

ALMOND FUDGE CAKE

Steps:

• In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin)., Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet., Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.

CHOCOLATE ALMOND FUDGE CAKE

Steps:

• Measure all cake ingredients into large mixer bowl.
• Beat until blended, then beat on high 3 minutes.
• Pour into three parchment paper lined or greased 9 inch round layer cake pans.
• Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans 10 minutes, then invert onto cooling rack.
• Cool completely.
• Beat cream, cocoa and icing sugar until stiff peaks form.
• Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
• Add remaining layers with cream and nuts.
• Refrigerate until serving time.
• To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

AMERICAN FUDGE CAKE

Steps:

• * Two 20 cm (8-inch), shallow cake tins, greased and base-lined.
• For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 - 35 minutes, until cooked. Turn out on to a wire tray to cool.
• Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.
• For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.
• Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

CARAMEL FUDGE CAKE

Steps:

• Preheat oven to 350F; butter and flour a 9x13 inch pan.
• Sift together the flour, cocoa, baking soda and salt; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then stir in the vanilla and coffee liquid (if using); beat in the flour mixture alternately with the milk, mixing just until incorporated; pour HALF of batter into prepared pan; bake in the preheated oven for 15 minutes.
• Meanwhile, in heavy saucepan over low heat, melt caramels and butter; remove from heat; add condensed milk and mix well; spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture; top with nuts; return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
• A dollop of freshly-whipped cream on each piece is not a bad thing!

ALMOND FUDGE BANANA CAKE

Steps:

• Mash bananas and set aside. Beat sugar and margarine until light and fluffy.
• Beat in eggs, liqueur and vanilla.
• Combine dry ingredients.
• Stir in almonds.
• Add to sugar mixture alternately with bananas.
• Beat well.
• Pour batter into greased 10-inch Bundt pan.
• Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan.
• Cool 10 minutes.
• Remove cake from pan to wire rack to cool completely.
• Drizzle glaze over top and down side of cake. Make 16-20 servings.

ULTIMATE FUDGE CAKE

Steps:

• To start, preheat your oven to 350 degrees F.
• Grease and flour a 12-cup bundt pan, and set aside.
• In a large bowl, beat sugar and butter until very light and fluffy.
• Add eggs to sugar mixture one at a time, and beat well after adding each egg.
• Add your confec sugar a little at a time, blending well.
• With your hands, stir in the flour, cocoa and walnuts.
• Spoon your batter into the prepared bundt pan, and spread it evenly.
• Bake in the lower third of your oven for 45 to 50 minutes until the top is set and the edges begin to pull away from the sides of the pan.
• You CANNOT test this cake by sticking a toothpick in it.
• This cake will be very fudgy.
• Cool in pan set upright on a wire rack for 1 1/2 hours.
• Then invert onto a serving plate, remove pan and cool cake an additional 2 hours.
• Make your glaze by combining sugar and cocoa and adding just enough milk to make a drizzle consistency.
• Drizzle glaze over cooled cake, and slice to serve.

HAZELNUT FUDGE CAKE

Steps:

• Prepare pastry. In medium size bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg until well mixed. Reduce mixer speed to low. Gradually beat in flour, baking powder and salt. Gather dough into a ball, flatten to a 5-inch round, and wrap tightly in plastic wrap. Refrigerate pastry at least 30 minutes or overnight.
• When pastry has chilled, heat oven to 400º. Between 2 sheets of floured waxed paper, roll out pastry to a 12-inch round. Remove top sheet of paper and invert pastry into a 10-inch tart pan with removable bottom, allowing excess to extend over edge. Remove remaining sheet of waxed paper. Fold excess pastry inside so that it is even around top edge with rim of pan; press pastry against the side to make an even thickness. With fork, pierce bottom of pastry crust 10-15 times to prevent shrinkage. Line crust with aluminum foil and fill with uncooked dry beans.
• Bake pastry crust 10 minutes, remove foil with beans and bake crust 5 minutes longer. Cool crust on wire rack while preparing filling. Reduce oven temperature to 350º.
• Prepare filling: In heavy 1-quart saucepan, heat chocolate, butter, sugar, half and half, and salt over low heat, stirring frequently, until chocolate melts and mixture is smooth. Remove from heat.
• In large bowl, with wire whisk, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended. Spread chocolate mixture into pastry crust and bake cake 25-30 minutes.
• For Topping: In double boiler melt semi-sweet chocolate squares, half and half, butter, chopped toasted hazelnuts, and hazelnut syrup, stirring constantly until smooth.
• When cake has cooled, spread over top and sides. Dust with powdered sugar and serve with ice cream.