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.
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 CHOCOLATE CAKE
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.
SOUR CREAM CHOCOLATE FROSTING
Sour cream brings the tangy to this quick and easy chocolate frosting recipe.
Provided by Mary Beth Guba
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 6
Steps:
- Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 27.5 g, Cholesterol 10.8 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 62 mg, Sugar 26 g
WHITE CHOCOLATE SOUR CREAM FUDGE
This creamy white fudge is a nice change from chocolate. Use any nuts and dried fruit that you like, but make sure you use real white chocolate which has cocoa butter in it. Read the label to be sure.
Provided by StickyToffee
Categories Candy
Time 17m
Yield 36 pieces, 18 serving(s)
Number Of Ingredients 10
Steps:
- In 2 quart saucepan, mix sugar, sour cream, salt and corn syrup. Bring to a boil and boil until soft ball stage.
- Remove from heat and add remaining ingredients, stirring until the marshmallows are melted and blended.
- Pour into 9" square pan and cool till set.
Nutrition Facts : Calories 222.9, Fat 8.8, SaturatedFat 4.4, Cholesterol 12, Sodium 92, Carbohydrate 36.2, Fiber 0.8, Sugar 30.3, Protein 1.7
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
CHOCOLATE SOUR CREAM FUDGE SNACK CAKE
Make and share this Chocolate Sour Cream Fudge Snack Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 1 (8x8-inch) cake
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease an 8 x 8-inch baking pan.
- Set oven rack to second-lowest position.
- Sift the first 8 ingredients in a large bowl.
- In a small bowl, whisk together sour cream, melted butter, egg and vanilla.
- Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined.
- Add in chocolate chips and walnuts; mix to combine.
- Transfer the batter into prepared baking pan.
- Bake for about 35-45 minutes, or until cake tests done.
Nutrition Facts : Calories 4081, Fat 238.7, SaturatedFat 126.2, Cholesterol 607.3, Sodium 4156.6, Carbohydrate 473.6, Fiber 23.9, Sugar 305.8, Protein 53.8
OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING
A rich, decadent cake just like the cakes that my Grandma used to make. So chocolatey, that a little piece will surely satisfy your sweet tooth. Enjoy! Be sure to use only *Unsweetened* Chocolate
Provided by Brenda.
Categories Dessert
Time 1h
Yield 1 -9x13 cake, 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat Oven to 350°.
- CAKE:.
- Butter a 9x13 cake pan with 1 tbs of butter and set aside.
- Dissolve the coffee powder in the hot water and let cool.
- In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
- In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
- Add the sour cream and mix well.
- In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
- Beat in the melted chocolate, dissolved coffee, and vanilla.
- Spread the batter into the prepared pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
- Cool on a large wire rack for about 10 minutes.
- Carefully run a knife around the edges of cake, invert onto rack to cool completely.
- ICING:.
- Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
- On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
- Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
- Spread about 1/2 of the icing over the cake, it will be a generous amount.
- Top with the top half of the cake, cut side down.
- Spread the remaining icing over the top and sides of cake.
- Sprinkle with powdered sugar to garnish if desired.
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
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