FABULOUS FUDGE CHOCOLATE CAKE
This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
Provided by Charmaine Brooks
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
- Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
- Bake in a greased 9 X 13 inch pan for 35 minutes.
- Let cool 10 minutes before icing.
- To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 50.8 g, Cholesterol 48 mg, Fat 12.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 233.1 mg, Sugar 40 g
FUDGE CAKE
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 18
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, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g
CREOLE CHOCOLATE CAKE
Make and share this Creole Chocolate Cake recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F Sift flour with soda into large bowl. Grease well and flour two 8x8x2" square cake pans. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate. Add 1 cup water. Cool 15 minute.
- To flour mixture, add 2 cups sugar, the eggs, sour milk and 1 teaspoons vanilla; mix with wooden spoon. Stir in cooled chocolate just to combine. Quickly turn into prepared pans; bake 30-35 minute til surface springs back when pressed with finger.
- Cool in pans 5 minute Carefully loosen sides with spatula. Turn out on racks; cool.
- Make filling: In small saucepan, combine milk, sugar and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Cook, stirring, until mixture is thickened, about 5 minute Add vanilla and nuts. Cool completely in small bowl; beat cream with rotary beater just until stiff. On plate, place layer, top side down; spread with filling, then whipped cream. Top with second layer.
- Make frosting: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 min., until frosting is of spreading consistency.
- With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover the sides. Refrigerate one hour before serving. To serve: with sharp, thin knife, mark top of cake into four quarters; then cut each quarter into four slices. Makes 16 servings.
Nutrition Facts : Calories 492.9, Fat 26.4, SaturatedFat 11.5, Cholesterol 56.2, Sodium 172.5, Carbohydrate 62.4, Fiber 2.7, Sugar 45, Protein 5.5
CREOLE FUDGE CAKE
This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans for 40 minutes. Also, I have an aversion to eating raw egg yolks so I substituted 3 Tbsp Heavy Cream in the icing. I used a 2 pound bag of powdered sugar - it's just a little over 6 cups so you don't have to bother with measuring it out. If the icing seems a little too thick simply add another egg yolk or a tablespoon of milk or heavy cream to thin. The icing makes a very generous amount so if you are only using 2 - 9" layers you have enough for a nice thick layer of icing between the cake layers. This is a very tender cake with a wonderful mocha flavor.
Provided by Luby Luby Luby
Categories Creole
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cake:.
- Preheat oven to 350 degrees.
- Pour water into double boiler and add coffee granules stirring to dissolve.
- Add brown sugar and chocolate and heat over simmering water stirring until well blended.
- Set aside to cool.
- In large mixing bowl beat sugar and butter with electric mixer on medium speed until well blended.
- Add eggs, one at a time, beating after each addition.
- Mix until light and fluffy.
- Add chocolate mixture to butter mixture, mixing well.
- Sift together cake flour, baking powder, baking soda and salt.
- Add flour mixture to chocolate mixture alternately with the milk.
- Divide batter among 3 (8 inch) well greased round pans that have been dusted with cocoa.
- Stagger pans in preheated oven and bake for 25 to 30 minutes.
- Cool for 2 minutes and turn onto cooling racks.
- Frost between layers, on top and sides with Coffee Buttercream Icing.
- Sprinkle with chocolate shavings.
- Coffee Buttercream Icing:.
- Dissolve coffe in hot water.
- Once dissolved set aside to cool.
- Blend butter and egg yolks on medium speed with electric mixer.
- Add coffe mixture and mix thoroughly.
- Add powdered sugar to coffee mixture and blend until smooth.
Nutrition Facts : Calories 764.4, Fat 30.9, SaturatedFat 18.8, Cholesterol 148.2, Sodium 365, Carbohydrate 121.2, Fiber 2.1, Sugar 93.3, Protein 6.6
CREOLE SAUCE
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings, plus leftovers!
Number Of Ingredients 12
Steps:
- Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.
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EASY CHOCOLATE FUDGE CAKE | RECIPETIN EATS
From recipetineats.com
5/5 (190)Total Time 1 hr 10 minsCategory CakeCalories 473 per serving
- Preheat oven to 150C/300F (standard) or 130C/265F (fan). Grease a 22 cm / 9" springform cake pan and line with parchment / baking paper.
- Melt butter and chocolate: Place butter and chocolate in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.
FUDGE CAKE RECIPE - SOUTHERN LIVING
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5/5 (3)Total Time 2 hrs 5 minsAuthor Elizabeth Heiskell
- Preheat oven to 300°F. Place butter and chocolate in a large microwave-safe bowl. Microwave on HIGH until completely melted, about 1 minute, stirring every 20 seconds. Add granulated sugar, and stir until well combined. Cool 10 minutes. Add eggs, 1 at a time, and stir until blended after each addition. Fold in all-purpose flour and salt. Stir in chopped toasted pecans and vanilla extract.
- Coat a 9-inch square pan with cooking spray. Line bottom and sides of pan with parchment paper, allowing 4 to 5 inches to extend over sides. Coat parchment paper with cooking spray. Pour cake mixture into prepared pan.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles, and cool completely, about 30 minutes. Cut into squares, and dust with powdered sugar before serving.
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