BETTY CROCKER CHOCOLATE FUDGE FROSTING RECIPES

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CHOCOLATE-CARAMEL-PEANUT POKE CAKE RECIPE - BETTYCROC…



Chocolate-Caramel-Peanut Poke Cake Recipe - BettyCroc… image

This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.

Provided by Cindy Rahe

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
2 jars (11.5 oz each) salted caramel sauce
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 cup chocolate-flavor syrup
1/2 cup chopped salted peanuts

Steps:

  • Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
  • Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
  • In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.

Nutrition Facts : Calories 450 , CarbohydrateContent 68 g, CholesterolContent 60 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 460 mg, SugarContent 45 g, TransFatContent 0 g

MARBLE CAKE - BETTY CROCKER



Marble Cake - Betty Crocker image

Swirl Betty Crocker® yellow cake mixes to create a delicious dessert.

Categories     Everyday    Cake

Total Time 02 hours 20 minutes

Number Of Ingredients 10

1 box Betty Crocker® SuperMoist® yellow cake mix
115 grams butter, softened
150 ml water
2 teaspoons vanilla
3 eggs
1 boxBetty Crocker® SuperMoist® milk chocolate cake mix
115 grams butter, softened
250 ml water
3 eggs
1 containers Betty Crocker® milk chocolate frosting

Steps:

  • Heat oven to 180°C. Grease bottoms only of 2 (20 or 23cm) round cake pans with shortening or cooking spray.
  • In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
  • In another large bowl, beat chocolate cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Spoon yellow and chocolate cake batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
  • On a serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 55 grams frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.

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