Favorite Fudge Nut Cake Good Recipe 475

Steps:

• 1) Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside. 2) Place walnuts and pecans into a very large mixing bowl or roasting pan. 3) Combine flour, baking powder, mace and salt in another bowl. Whisk to combine. 4) Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside. 5) Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy. 6) On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even. 7) Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with reserved 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.

Steps:

• Put the liquid ingredients into blender, blending till smooth. Put the Bisquick & Quik powder into 1 1/2 qt mixing bowl. Pour in blender mixture. Beat on med speed till smooth-about 2 minutes. Scrape down sides of bowl a few times during beating. Stir in walnuts if you want them. Spread batter evenly into Pam-sprayed 8" square Pyrex baking dish. Bake at 350F (whether you use a glass baking dish or a metal baking pan) for 25 minutes or till toothpick inserted into center of cake, comes out clean. Cool in baking dish on wire rack 30 minutes and then apply the frosting. FUDGE CAKE FROSTING 1 oz solid baking chocolate 1/4 lb (1 stick) margarine 1/4 cup packed brown sugar 1/4 cup black coffee 2 1/2 cups powdered sugar 1/2 tsp vanilla 1 cup chopped walnuts (option) Melt chocolate, margarine, brown sugar & coffee together in small saucepan, over gentle heat so chocolate does not scorch. Stir it constantly, gradually increasing heat as you stir, sufficiently that it comes to a boil. Boil gently only 2 minutes, stirring constantly. Remove from heat. Beat in powdered sugar, vanilla till smooth. Remove beaters and stir in walnuts if you plan to use them. Apply to cooled cake. Cut into 9 neat squares to serve.

Steps:

• Heat oven to 350°F.
• Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• 1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
• 2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
• 3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Steps:

• Preheat oven to 350 degrees. Lightly grease and flour 2 8x2" round cake pans.
• For cake:.
• Whisk together dry ingredients.
• Add eggs, oil, and vanilla, beating until smooth.
• Gradually add the water, beating until smooth.
• Pour batter into prepared pans.
• Bake the cakes for 35 to 38 minutes, or until a cake tester comes out clean. Cool cakes in pans 15 minutes, then remove from pans to cool completely on wire racks.
• For filling:.
• Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.
• For icing:.
• Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft.
• Stir to melt the chocolate completely, reheating very briefly if necessary.
• Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it's done dripping, you may smooth the sides with an icing spatula, if desired.
• Allow the cake to rest, covered with a cake cover (or a big turned-over bowl) till the chocolate is set; overnight is good, though several hours are sufficient.

Steps:

• Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg.
• Cook over medium heat until mixture thickens.
• Set aside and cool.
• Preheat oven to 350F and grease/flour cake pan.
• Cream together shortening and 1 cup sugar.
• Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk.
• Combine until well blended.
• Add cooked ingredients - mixing well.
• Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 350 degrees.
• Sift together flour sugar and salt.
• Set aside.
• In separate bowl beat eggs, buttermilk, soda and vanilla.
• set aside.
• In a saucepan bring butter, cocoa and water to a boil.
• Combine 3 mixtures and mix till blended.
• Pour into a greased 9 x 13" pan.
• Bake 25 minutes at 350F degrees.
• ---Icing---.
• Make icing while cake is baking.
• Bring butter, cocoa and milk to a boil.
• pour over sugar.
• mix well.
• add vanilla and nuts.
• Pour over cake while its hot.