Fudge Ripple Cake Recipes

Steps:

• Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
• Add 2 eggs, 1 at a time beating until blended after each addition.
• Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
• Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
• In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
• Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
• Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
• Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
• To make the frosting beat 2/3 cups butter at medium until creamy.
• Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
• Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.

Steps:

• 1.
• Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
• Add bananas; beat well.
• Add eggs, 1 at a time, beating after each addition.
• Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
• Mix after each addition.
• Stir in vanilla.
• Remove 1-1/2 cups batter, and set aside.
• 2.
• Combine 1 cup batter, syrup and cocoa; stir well.
• Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
• Spoon chocolate batter over batter in pan.
• Pour reserved light-colored batter over chocolate batter.
• Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove from pan.
• Cool on a wire rack.
• Combine powdered sugar and next 2 ingredients; stir well.
• Drizzle over cake.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
• In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
• In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
• Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
• Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.

Steps:

• Mix cake as directed. Add in melted white chocolate. Bake as directed, cool 10 minutes.
• Mix powdered sugar, chocolate chips, margarine and corn syrup in saucepan. Cook over low heat until well blended, stirring constantly. Spread over warm cake. Cool completely.
• Mix pudding and milk, fold into Cool Whip. Use to frost cake. Cover and refrigerate.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in chocolate chips. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Decrease speed to low; slowly add 1/2 cup of the milk. Beat in dry pudding mix, scraping bowl as needed. Slowly with mixer running, add remaining 1 1/2 cups milk; beat until well blended. Beat in whipped topping. Spread on top of cooled brownie base. Drizzle chocolate syrup in random pattern over top of bar. Pull table knife through topping for ripple design.
• Refrigerate uncovered until set, about 4 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

Steps:

• Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
• Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
• Mixing it in:
• The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
• Variation:
• Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.