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
MOTHER'S FUDGE
Steps:
- Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.
MOTHER'S BEST FUDGE CAKE
My mother made this cake for my birthday every year. She always frosted it with peanut butter icing. Even though she is no longer with us, this cake is still a favorite for birthdays.
Provided by Tweezle
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 328.9, Fat 14.6, SaturatedFat 5.4, Cholesterol 56.2, Sodium 184.6, Carbohydrate 47, Fiber 1.7, Sugar 28, Protein 5.4
MOTHER'S BEST FUDGE
This is almost a no fail recipe for chocolate fudge and it's good. My mother likes to make this and give it to friends and neighbors at Christmas. People would rather you give them gifts from the heart like candy than a useless trinket that gathers dust.
Provided by Kaykwilts
Categories Candy
Time 15m
Yield 50 serving(s)
Number Of Ingredients 6
Steps:
- Boil the sugar, butter, and milk for six minutes.
- Take it off the stove and add the marshmallows and chocolate chips.
- Add nuts.
- Put mixture in a pan and when cool cut into squares.
Nutrition Facts : Calories 195.4, Fat 9.2, SaturatedFat 4.3, Cholesterol 12.2, Sodium 74.8, Carbohydrate 28.8, Fiber 0.9, Sugar 25.6, Protein 1.9
EASY CHOCOLATE FUDGE CAKE
Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
Provided by Member recipe by misskay
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
- Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
- Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
- To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
- Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
BEST EVER RICH CHOCOLATE FUDGE CAKE
I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 3 9inch cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease and flour 3 9-inch cake pans.
- In a large mixing bowl, cream the butter until smooth.
- Gradually pour in the brown sugar, then eggs.
- Beat with mixer until light and fluffy, approx 5 minutes.
- On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
- Add flour alternately with sour cream, beating at low speed until smooth.
- Pour in boiling hot water and stir until blended.
- Pour into the prepared pan.
- Bake about 25 minutes or until done.
- Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.
Nutrition Facts : Calories 1637.8, Fat 66.3, SaturatedFat 39.1, Cholesterol 307.2, Sodium 1686.7, Carbohydrate 253.3, Fiber 6.5, Sugar 163.8, Protein 20.5
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- Preheat the oven to 350°F. Grease and flour a 9" x 13" pan., To make the cake: Melt the butter; stir in the cocoa and hot water.
- In a separate bowl, combine the flour, sugar, soda, and salt., Pour the cocoa mixture over the dry ingredients, stirring to blend.
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Ratings 4Calories 421 per servingCategory Dessert
- Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper, spraying with non-stick cooking spray before and after placing parchment. Set aside. (If you prefer cupcakes, line muffin pans with 24 cupcake liners.)
- Melt chocolate in the microwave on high for 45 seconds. Stir until smooth. Mix in softened butter. Set aside Combine powdered sugar, milk and vanilla extract in a bowl. Stir in the chocolate mixture. Set the bowl on ice and beat until thick enough to spread. Spread cooled cake layers with a wooden spoon or an offset spatula. Serve and enjoy.
- If you prefer to make cupcakes, follow the instructions for the cake and pour batter into muffin pans lined with cupcake liners. The recipe will make 30 cupcakes.
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