Chocolate Fudge And Nut Cake Recipes

BEST EVER RICH CHOCOLATE FUDGE CAKE

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.

CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Sift together flour sugar and salt.
• Set aside.
• In separate bowl beat eggs, buttermilk, soda and vanilla.
• set aside.
• In a saucepan bring butter, cocoa and water to a boil.
• Combine 3 mixtures and mix till blended.
• Pour into a greased 9 x 13" pan.
• Bake 25 minutes at 350F degrees.
• ---Icing---.
• Make icing while cake is baking.
• Bring butter, cocoa and milk to a boil.
• pour over sugar.
• mix well.
• add vanilla and nuts.
• Pour over cake while its hot.

CHOCOLATE NUT FUDGE

Steps:

• Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly. , Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla. , Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator.

EASY CHOCOLATE FUDGE CAKE

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.

GLENDORA'S CHOCOLATE FUDGE PUDDING (CAKE)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a shallow 1 quart baking dish.
• Whisk flour, baking powder, white sugar, 2 tablespoons cocoa powder, and salt together in a large bowl. Mix in the milk, oil, and vanilla extract. Stir in nuts. Pour batter into prepared baking dish.
• Mix brown sugar and remaining 1/4 cup cocoa powder together; sprinkle over batter in baking dish. Pour the boiling water slowly over the top of the batter and topping.
• Bake in the preheated oven for 40 minutes. The top of the cake will be set and the bottom will be soft. Invert hot cake onto a platter to serve.

CHOCOLATE FUDGE AND NUT CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add dry pudding mix and cocoa powder; mix well. Stir in 3/4 cup nuts. Pour into 2 greased and floured 9-inch round pans.
• Bake 30 to 32 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Melt chocolates as directed on package. Beat butter in large bowl with mixer until creamy. Add melted chocolate and milk; mix well. Gradually add sugar, mixing well after each addition.
• Stack cake layers on plate, spreading 1/2 cup frosting between layers. Spread top and side of cake with remaining frosting. Sprinkle with remaining nuts.