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
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.
FUDGE LAYER CAKE
This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings.
Provided by Lisa
Categories Desserts Cakes Birthday Cake Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
- In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
- Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
- To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.
Nutrition Facts : Calories 583.8 calories, Carbohydrate 81.9 g, Cholesterol 93.2 mg, Fat 28.9 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 17.9 g, Sodium 209.6 mg, Sugar 61.5 g
CHOCOLATE FUDGE LAYER CAKE
Found this in a magazine and it looks so good I want to save it. While it starts with a simple boxed mix and adds a few other ingredients it states the end result is a chocolaty delight, with a fudge-like texture that improves if stored overnight in the fridge. It sure looks good, more brownie like than cake. I'll update this description once I try it. Update 9-8-09: Finally got around to making this and soooo glad I did, such fudgy goodness and enjoyed by everyone who tried it. The only thing I did differant was with the frosting. I defrosted the cool whip (in the fridge) and then melted the choc by itself in the micro and mixed together after, I also used recipe#243117 for the filling to make it even more special. It was fairly simple and the taste was wonderful. Hope you'll enjoy it too.
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease two 9-inch round baking pans.
- Chop 2 chocolate squares; set aside.
- Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
- Beat on medium speed 2 minutes.
- Stir in chopped chocolate.
- Spoon into pans.
- Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
- Cool in pans on wire racks 10 minutes.
- Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
- Frosting:.
- Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
- Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
- Let stand 15 minutes to thicken.
- Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
- Store in refrigerator.
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CHOCOLATE FUDGE LAYER CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (1)Total Time 1 hr 55 minsCategory DessertCalories 809 per serving
- To make the cake, preheat oven to 350°F. Butter and flour two or three 8-inch or 9-inch cake pans (see Notes) and line bottoms with parchment paper.
- Place all ingredients in a food processor and pulse to incorporate. Process until smooth, about 1 minute.
- In the bowl of stand mixer fitted with a wire whisk, or with a hand-held mixer in a small bowl, whip the heavy whipping cream to soft peaks.
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