AWESOME HONEY FUDGE CAKE
Ever since my mother-in-law made a white cake with cold water, I've fallen in love with cakes made with that way. What is it about the cold water and cakes? The decandant caramel pecan topping makes this a heavenly delight! Don't know about you, but I just can't resist a great chocolate cake. I tell people the honey makes it healthier for us. Note: Cook time does not include the time to cook the topping or the glaze.
Provided by Debaylady
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- Cake Batter:.
- In a large bowl, cream together butter, 1/4 cup sugar, honey, and salt until light and fluffy.
- In a small bowl, combine cocoa and 1/3 cup water. Add to the creamed mixture, blending well. Add cake flour alternately with 1 cup water; beat well after each addition.
- In a small dish, combine baking soda and 2 tablespoons water. Stir into the batter.
- In separate bowl, beat egg whites until frothy. Gradually beat in 3/4 cup sugar. Fold gently into cake batter. Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
- Bake in preheated 350 degree oven about 50 minutes or until cake tests done. Remove and place on wire rack to cool. When completely cool, spread cake with the caramel pecan topping. Then pour hot chocolate glaze over topping. Allow to cool and set before serving.
- Caramel Pecan Topping:.
- In a heavy 2-qt. saucepan, combine brown sugar, flour, egg yolks, milk, and butter. Cook over medium heat, stirring occasionally, until thick -- about 15 minutes. Remove from heat and stir in chopped pecans. Cool.
- Chocolate Glaze:.
- In heavy 2-qt. saucepan, combine chopped, square unsweetened chocolate with sugar, butter,milk, and salt. Cook over medium heat, stirring contstantly until mixture boils for 1 minute. Remove from heat and stir in vanilla. Immediately pour this glaze evenly over the Caramel Pecan Topping. Work quickly as the glaze hardens rapidly.
Nutrition Facts : Calories 402.6, Fat 14.2, SaturatedFat 7.3, Cholesterol 50.5, Sodium 205.6, Carbohydrate 67.2, Fiber 1.5, Sugar 47.1, Protein 4.5
MINTY HOT FUDGE SUNDAE CAKE
The best part about dessert from the slow cooker is that when dinner's done, a hot treat is ready to serve. In this case, a chocolaty, gooey, minty treat you can't get enough of! -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 4h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and extracts. Stir into dry ingredients just until moistened. Transfer to a 3-qt. slow cooker coated with cooking spray. Sprinkle with candies., Combine the water, coffee granules and remaining brown sugar and cocoa; pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.
Nutrition Facts : Calories 255 calories, Fat 7g fat (5g saturated fat), Cholesterol 8mg cholesterol, Sodium 206mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY FUDGE CAKE FOR A CROWD
Having a party and need alot of cake? This is a yummy fudgy cake made with honey for an extra special flavor. You will need to mix this is a bowl that can easily hold a gallon. You can use a big stockpot for this and use a drill with your beater in it for a mixer. Cooking time includes a cool-down time for the cake.
Provided by Nyteglori
Categories Dessert
Time 1h30m
Yield 96 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients together. Set aside.
- Cream butter until light and fluffy. Slowly add honey while continuing to cream.
- Add eggs one at a time beating well after each addition.
- Combine water and vanilla and add to creamed mixture alternating with flour mixture.
- Pour into greased and floured baking pans. This will fit into one 18x26x1 inch pan. You can use smaller pans (four 9x13).
- Bake at 325 fro 25 minutes.
- Cool and cut cake into pieces 12 x 8. (or 6 x 4 for the 9x13 pans).
Nutrition Facts : Calories 134.9, Fat 4.9, SaturatedFat 3, Cholesterol 24.7, Sodium 211.5, Carbohydrate 22.7, Fiber 0.8, Sugar 14.6, Protein 1.8
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