CHOCOLATE SOUR CREAM FUDGE
This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!
Provided by DMCVAY
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 40m
Yield 64
Number Of Ingredients 7
Steps:
- Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
- Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 8 g, Cholesterol 1.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 6.7 g
SOUR CREAM TOFFEE FUDGE CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h20m
Yield 1 (10-inch) cake
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.
- Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.
- In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.
- Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl.
- In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.
- Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.
- Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.
- Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.
- Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)
- Line a baking sheet with parchment or wax paper.
- Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).
- Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
- Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.
OLD FASHIONED SOUR CREAM FUDGE CAKE
Make and share this Old Fashioned Sour Cream Fudge Cake recipe from Food.com.
Provided by Shar-on
Categories Dessert
Time 1h10m
Yield 1 9" layer cake
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degF.
- Sift tog.
- flour, baking soda and salt, set aside.
- Cream butter, then add brown sugar and continue beating for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and chocolate.
- Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
- Add boiling water, blending well (batter will be thin).
- Pour into 2 greased and floured 9" round layer cake pans.
- Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans for 10 minutes; remove and finish cooling on racks.
- Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
- Blend; then beat at medium speed of electric mixer for 2 minutes.
- Chill until of spreading consistency.
- Carefully ice cake (cake crumb is very tender).
- You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Nutrition Facts : Calories 7976.7, Fat 376.6, SaturatedFat 228.3, Cholesterol 1435.2, Sodium 5654.7, Carbohydrate 1162.4, Fiber 43.8, Sugar 834.6, Protein 89.6
"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition-and can be enjoyed right now.
Provided by Rochelle Palermo
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
- Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
- Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
- Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
- Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
- Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
- Arrange roses atop cake and serve.
SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING
Make and share this Sour Cream Fudge Layer Cake With Chocolate Rum Frosting recipe from Food.com.
Provided by AnnieCan
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
- CAKE.
- Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
- Whisk in rum until smooth.
- Cool to room temperature.
- Place sour cream in smaller bowl and add soda and salt, stir.
- Cream butter and sugar in a large bowl until fluffy.
- Beat in eggs one at a time.
- Beat in chocolate mixture until smooth.
- Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
- Spread evenly in prepared pans.
- Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
- Cool on racks for 5 minutes, turn out onto wire racks to cool.
- Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
- FROSTING.
- Sift sugar and cocoa into a large bowl.
- Beat in butter and rum, start at low speed, until smooth.
- Beat in enough milk or sour cream to make a spreadable frosting.
- Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
- Enjoy!
Nutrition Facts : Calories 600.9, Fat 29.6, SaturatedFat 18.1, Cholesterol 92.3, Sodium 241, Carbohydrate 77.5, Fiber 3.4, Sugar 54.5, Protein 6
SOUR CREAM FUDGE
Add this sour cream fudge that also features pecans and cherries to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
- Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 15 mg
SOUR CREAM FUDGE
Some time ago there was a request for a sour cream fudge, a thing I'd never heard of at the time. More recently, stumbled on this and decided to post it for those seeking such a treat. Have not tried it so I can't speak for the results. Cooking time is my estimate based on other recipes, go with what shows on your candy thermometer for best results.
Provided by justcallmetoni
Categories Candy
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, corn syrup, butter, salt and sour cream together. Cook over medium heat until reaches the soft ball stage, 235 degrees.
- Cool to room temperature in the cooking pot.
- Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
- Cut into 24 squares. Keep in covered container chilled.
Nutrition Facts : Calories 110.9, Fat 4.1, SaturatedFat 1.7, Cholesterol 5.5, Sodium 16.1, Carbohydrate 18.8, Fiber 0.2, Sugar 17.2, Protein 0.7
SOUR CREAM TOFFEE FUDGE CAKE
Sour cream cake with toffee and fudge -- what is not to like? All the ingredients go so well together! Chef Emeril shared this recipe with Good Morning America. In his new book "From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants" chef Emeril has combined his most frequently requested major dishes from his menus. Inactive prep time 30 minutes.;) Am just keeping this here so I won't misplace it.
Provided by Manami
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- CAKE:.
- Preheat the oven to 350°F Grease three 10-inch cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter; set aside.
- Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth & set aside to cool.
- In a large bowl, whisk together the sour cream and vanilla.
- Whisk in the cooled coffee mixture.
- Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.
- In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar.
- Add the eggs one at a time, beating well after each addition.
- On low speed, add the flour mixture alternately with the coffee-sour cream mixture; beat until glossy.
- Divide the batter among the 3 prepared pans.
- Bake until a cake tester comes out clean, 30 to 35 minutes.
- Let cool completely in the pans on a wire rack.
- CHOCOLATE ICING:.
- Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat; remove from the heat.
- Put the chopped chocolate in a large bowl.
- Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth.
- Add the vanilla and almond extracts and whisk to blend.
- Cover and refrigerate until needed.
- *(The icing will keep refrigerated for up to 3 days.).
- BUTTER TOFFEE:.
- Line a baking sheet with parchment or wax paper.
- Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves.
- Continue to cook until the mixture reaches 300° F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.
- Remove from the heat, add the vanilla, and stir.
- Pour onto the prepared sheet and let cool completely.
- Crack the toffee into large shards with a rolling pin.
- Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin.
- **(Store in an airtight container until ready to use).
- ASSEMBLY:.
- Remove the cakes from the pans and peel off the parchment paper.
- Using a long serrated knife, trim off the rounded top from each to make a flat surface.
- Place the first cake layer on a cake plate or stand.
- Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee.
- Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee.
- Place the third layer upside-down on top.
- Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake.
- Serve & enjoy!
Nutrition Facts : Calories 2796.6, Fat 223.5, SaturatedFat 138.8, Cholesterol 580.9, Sodium 452.1, Carbohydrate 226.2, Fiber 28.8, Sugar 133.3, Protein 32.2
SOUR CREAM FUDGE CAKE
Dense and moist, tastes like fudge. Works well with shortening, but not with margarine; I haven't yet tried cooking the cake with butter. Yummy with Cream Cheese Frosting.
Provided by laurenpie
Categories Dessert
Time 45m
Yield 1 9 X 13 sheetcake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour pan.
- Cream shortening and sugar, beat in eggs, then sour cream. Sift together flour, soda and salt, mix into creamed mixture. Add melted chocolate, vanilla and hot water, mix well.
- Bake at 350 degrees: 30-35 minutes for 9" X 13" pan or (2) 8" rounds; 25-30 minutes for (2) 9" rounds; only 20 minutes for 24 cupcakes.
Nutrition Facts : Calories 324.9, Fat 17.1, SaturatedFat 7, Cholesterol 41, Sodium 328.3, Carbohydrate 41.7, Fiber 1.7, Sugar 25.8, Protein 4.3
More about "sour cream fudge cake recipes"
SOUR CREAM FUDGE CAKE - SUGAR DISH ME
From sugardishme.com
4.6/5 (26)Total Time 50 minsCategory CakeCalories 522 per serving
- In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla. It will make a gorgeous shiny fudge.
- In a large bowl beat the butter until smooth and shiny. Add the sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition.
- In another bowl whisk together the flour, baking soda and salt. Add it to the butter in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go.
NANCY WILSON’S SOUR CREAM FUDGE CAKE – QUAINT COOKING
From quaintcooking.com
CHOCOLATE SOUR CREAM CAKE RECIPE | HERSHEYLAND
From hersheyland.com
CHOCOLATE SOUR CREAM FUDGE CAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
DOUBLE FUDGE SOUR CREAM CAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
RECIPE FOR SOUR CREAM FUDGE | ALMANAC.COM
From almanac.com
WHITE SOUR CREAM FUDGE - CHEAP RECIPE BLOG
From cheaprecipeblog.com
SOUR CREAM FUDGE CAKE | EMERILS.COM
From emerils.com
CHOCOLATE FUDGE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
OLD FASHIONED SOUR CREAM FUDGE CAKE - CAKECENTRAL.COM
From cakecentral.com
YELLOW SOUR CREAM CAKE WITH FUDGE FROSTING - BUNNY'S …
From bunnyswarmoven.net
SOUR CREAM FUDGE CAKE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
FUDGE FILLED VANILLA BUNDT CAKE | THE BEST BUNDT CAKE RECIPE
From pinterest.ca
ULTIMATE MOIST CHOCOLATE FUDGE CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
You'll also love