Fudge Fantasy Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.
• In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips; pour into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.
• Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer. Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture. Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream. Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.

Steps:

• Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.

Steps:

• Preheat oven to 350 degrees. Spray two 9 X 13 pans with nonstick spray and set aside.
• In separate bowls prepare each mix according to package directions.
• Pour half of the brownie batter into each pan.
• Top each with half of the cake batter. Swirl the mixtures using a knife to create a marbled effect.
• Bake for 35 minutes or until cooked through.
• Remove from oven and allow to cool for 20 minutes.
• Drizzle desired amount of hot fudge sauce on top and serve. I use the whole jar. I put the sauce in a microwaveable bowl and heat just until it's spreadable and pour over the cake.

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.