Awesome Honey Fudge Cake Recipes

AWESOME HONEY FUDGE CAKE

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.

HAZELNUT FUDGE CAKE

Steps:

• Prepare pastry. In medium size bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg until well mixed. Reduce mixer speed to low. Gradually beat in flour, baking powder and salt. Gather dough into a ball, flatten to a 5-inch round, and wrap tightly in plastic wrap. Refrigerate pastry at least 30 minutes or overnight.
• When pastry has chilled, heat oven to 400º. Between 2 sheets of floured waxed paper, roll out pastry to a 12-inch round. Remove top sheet of paper and invert pastry into a 10-inch tart pan with removable bottom, allowing excess to extend over edge. Remove remaining sheet of waxed paper. Fold excess pastry inside so that it is even around top edge with rim of pan; press pastry against the side to make an even thickness. With fork, pierce bottom of pastry crust 10-15 times to prevent shrinkage. Line crust with aluminum foil and fill with uncooked dry beans.
• Bake pastry crust 10 minutes, remove foil with beans and bake crust 5 minutes longer. Cool crust on wire rack while preparing filling. Reduce oven temperature to 350º.
• Prepare filling: In heavy 1-quart saucepan, heat chocolate, butter, sugar, half and half, and salt over low heat, stirring frequently, until chocolate melts and mixture is smooth. Remove from heat.
• In large bowl, with wire whisk, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended. Spread chocolate mixture into pastry crust and bake cake 25-30 minutes.
• For Topping: In double boiler melt semi-sweet chocolate squares, half and half, butter, chopped toasted hazelnuts, and hazelnut syrup, stirring constantly until smooth.
• When cake has cooled, spread over top and sides. Dust with powdered sugar and serve with ice cream.

HOT FUDGE CAKE

Steps:

• Prepare cake batter according to package directions-- mix the cake mix, water, eggs, and vegetable oil until well blended.
• Pour into a lightly greased 13- x 9-inch pan.
• Stir together sugar and next 3 ingredients; pour over batter (it will sink to bottom of pan).
• Do not stir.
• Bake at 350° for 45 minutes.
• Let stand 10 minutes.
• Serve with vanilla ice cream and chopped pecans.