BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Find out why this is the Best-Ever Chocolate Fudge Cake recipe! Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
- Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
GOLDEN VANILLA LAYER CAKE WITH CHOCOLATE FUDGE FROSTING
Make and share this Golden Vanilla Layer Cake With Chocolate Fudge Frosting recipe from Food.com.
Provided by dev_carlsen
Categories Dessert
Time 1h
Yield 14-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F Butter and flour the walls of two 9-inch round cake pans and then line each pan with a circle of parchment paper.
- To make the cake, sift the flour, baking powder and salt together 3 times into a bowl or onto a piece of parchment and set aside.
- In a mixer fitted with the whisk attachment, beat the butter on medium speed until its light and fluffy, 3 to 5 minutes. Add the granulated sugar and whip until it's blended. One at a time, add the eggs, mixing after each addition until well combined. Whip in the vanilla and almond extracts. With the mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk and ending with the flour. Mix until just combined after each addition.
- Pour the batter into the prepared cake pans and bake until the cakes are golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pans.
- Meanwhile, make the frosting. In a mixer fitted with the whisk attachment, whip the butter on medium speed until it's light ans fluffy, 3 to 5 minutes. With the mixer on low speed, add the powdered sugar gradually. Mix in the melted chocolate, then the vanilla. Add the milk by spoonfuls until the frosting is spreadable but still thick and fudgy.
- Remove the parchment from one of the cake layers and place the cake on a serving platter. Using an offset or small icing spatula, spread the top with some frosting. Place the second cake layer on the first, bottom-side up so the cake has a nice flat top. Remove the parchment and press down slightly to secure the layers. Frost the top and sides of cake.
Nutrition Facts : Calories 544.3, Fat 23.6, SaturatedFat 14.3, Cholesterol 110.6, Sodium 194.3, Carbohydrate 80.3, Fiber 1.5, Sugar 55, Protein 5.8
CHOCOLATE FUDGE AND GOLDEN LAYER CAKE
this is a really, really good cake. I'm not that into cake, really, and especially golden cake, but this is a winner.
Provided by spatchcock
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
- Sift the flour, baking powder, and salt together 3 times and set aside.
- In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
- Add the sugar and mix until blended.
- Add the eggs, 1 at a time, mixing after each addition until blended.
- Add the vanilla and almond extracts and mix.
- With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
- Mix until just smooth.
- Pour into 2 cake pans.
- Bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
- Let cool in the pans.
- For the frosting: In a mixer with a whip attachment, cream the butter well.
- Add the confectioners' sugar gradually.
- Add the melted chocolate, then the vanilla.
- Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
- Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
- Place the second layer on top of that but bottom-side up, to create a nice flat top.
- Press down to secure the layer.
- Frost the top and sides using a swirling motion.
- Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
Nutrition Facts : Calories 842.3, Fat 37.3, SaturatedFat 22.8, Cholesterol 145.5, Sodium 313, Carbohydrate 126, Fiber 2.9, Sugar 92.7, Protein 7.9
CHOCOLATE FUDGE LAYER CAKE
Provided by Jane Hornby
Categories Cake Chocolate Dessert Kid-Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350F. In a small saucepan, gently melt the 1 1/4 sticks of butter. Remove from heat and whisk in the milk, oil, and vanilla. Meanwhile, grease two 8-inch round cake pans, then line the bottoms with circles of parchment paper.
- Mix together the flour, cocoa, baking soda, baking powder, and salt, then sift into a large bowl.
- Add the brown sugar and break up any lumps. Make a well in the center and add the butter mixture. Using a whisk, slowly mix the ingredients together, then give it a good beating until smooth and evenly blended. Using a spatula, divide the batter equally between the pans and spread it flat.
- Bake until the cakes are risen, firm, and have shrunk back slightly from the edges of the pans. Let cool in the pans 10 minutes, then turn out onto a cooling rack and cool completely.
- Make the frosting: In a medium saucepan, stir the condensed milk and cream over low heat until it starts to bubble at the edges. Remove from heat and stir in the chocolate, butter, and vanilla. Let the chocolate melt, stirring and beating occasionally as it cools, until thick, fudgy, and completely cooled.
- Assemble the cake: On a cake plate lined with strips of parchment paper, sandwich the cakes together with 1/2 cup frosting. Spoon the remaining frosting over the top of the cake. Spread it out thickly, then, working on a quarter of the cake at a time, work the frosting over the edge of the cake and down to meet the plate. Try to keep going in one fluid movement. Repeat all over. Smooth and swirl the frosting as you like, or leave it rough.
- Let the cake sit somewhere cool for an hour (or up to a day) before slicing.
FUDGE LAYER CAKE
"My mom first made this terrific layer cake in the early 1960s," recalls Cheryl Feller of Fort Atkinson, Wisconsin. "The date and walnut filling is delicious."
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate., For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally. , Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 534 calories, Fat 26g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 431mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
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
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