FUDGE ROUND CAKE RECIPES
FUDGE CAKE RECIPE | ALLRECIPES
For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.
Provided by Kristen Faux
Categories Desserts Cakes Chocolate Cake Recipes
Yield 9 x 13 inch cake
Number Of Ingredients 12
Steps:
- Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
- In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
- Mix cocoa and hot water together, and beat into batter.
- Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.
Nutrition Facts : Calories 194.1 calories, CarbohydrateContent 32.1 g, CholesterolContent 35.3 mg, FatContent 6.4 g, FiberContent 1.3 g, ProteinContent 3.5 g, SaturatedFatContent 3.8 g, SodiumContent 212.5 mg, SugarContent 17.5 g
HOLIDAY FUDGE CAKE RECIPE | ALLRECIPES
Makes one 9 inch chocolate cake with nutty fudge topping. Substitute your favorite nuts for the pecans in the topping and garnish.
Provided by VICKI730
Categories Desserts Cakes Holiday Cake Recipes
Total Time 4 hours 0 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 1 - 9 inch round pan
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan and line bottom with parchment paper.
- In a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt. Beat in 1/2 cup softened butter, sour cream, egg and 1/2 teaspoon vanilla. Beat on medium speed for 3 minutes. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack. Gently peel off parchment paper. Cool completely.
- To make the Fudge Nut Glaze: In a small saucepan combine cream, 1/4 cup sugar, 1 tablespoon butter, corn syrup, chocolate chips. Cook over medium heat stirring constantly, until mixture boils. Continue to cook stirring constantly for 5 minutes. Remove from heat and cool 10 minutes. Stir in nuts and vanilla.
- Place cake on serving plate. Pour glaze evenly over cake, allowing some to run down sides. Arrange nuts on top. Refrigerate until glaze is firm, about 1 hour.
Nutrition Facts : Calories 402.6 calories, CarbohydrateContent 37.6 g, CholesterolContent 69.9 mg, FatContent 27.9 g, FiberContent 2.3 g, ProteinContent 4.4 g, SaturatedFatContent 13.5 g, SodiumContent 248.8 mg, SugarContent 23.9 g
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This cake is fantastic... A must-try Bailey's chocolate cake..no words to describe how delicious this cake is....just try it and see for yourself...if desired you can have the option of using the pecan nuts to garnish the cake...so good with or without using the nuts
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Reviews 5.0
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Calories 5705.4 per serving
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Total Time 1 hours 15 minutes
Calories 5705.4 per serving
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Reviews 5
Total Time 01 hours 15 minutes
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- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate., For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally. , Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator.
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Category dessert
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Total Time 37 minutes
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Total Time 37 minutes
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Category Afternoon tea, Dessert
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