CHOCOLATE FILLINGS LIST RECIPES

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CHOCOLATE FUDGE BUTTERCREAM FROSTING RECIPE | ALLRECIPES



Chocolate Fudge Buttercream Frosting Recipe | Allrecipes image

Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.

Provided by Debra Steward

Categories     Chocolate Frosting

Yield 3 cups

Number Of Ingredients 7

½ cup butter
¼ cup shortening
⅓ cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract

Steps:

  • Cream together the butter or margarine with the shortening.n
  • Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.n
  • Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.n

Nutrition Facts : Calories 217.7 calories, CarbohydrateContent 28.8 g, CholesterolContent 15.4 mg, FatContent 11.6 g, FiberContent 1.1 g, ProteinContent 1 g, SaturatedFatContent 5.7 g, SodiumContent 95.3 mg, SugarContent 23.9 g

CHOCOLATE FRIDGE CAKE RECIPE - BBC FOOD



Chocolate fridge cake recipe - BBC Food image

A no-bake fridge cake that's perfect for making with children. You can also pick and mix the fillings to suit your taste.

Provided by Annabel Karmel

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 12 squares

Number Of Ingredients 8

250g/8oz digestive biscuits
150g/5oz milk chocolate
150g/5oz dark chocolate
100g/3½oz unsalted butter
150g/5oz golden syrup
100g/3½oz dried apricots, chopped
75g/2½oz raisins
60g/2oz pecans, chopped (optional)

Steps:

  • Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
  • Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
  • Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
  • Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
  • Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
  • Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
  • Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

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