Fudgy Pudgy Cake By Rose Recipes

FUDGY PUDGY CAKE

Steps:

• In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.
• Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.
• Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
• For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.

FUDGY PUDGY CAKE BY ROSE

Steps:

• 1. Cake: In a small bowl, combine cocoa and hot water, cool, in a large bowl, cream butter and brown sugar until fluffy, add eggs one at a time, beat well, combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition, stir in vanilla, beat.
• 2. Pour into three greased and floured and wax paper lined 9 inch round baking pans. 350 20 to 25 minutes, test. Cool at least 10 minutes, turn out on wire rack, cool before icing.
• 3. Filling: In small saucepan, combine sugar and cornstarch, gradually stir in milk until smooth. Bring to a boil cook and stir for 2 minutes or until thickened. Remove from heat and stir in vanilla. Cool completely. In small bowl, cream butter, gradually beat in cooled mixture. Place one cake layer on serving plate, spread with half of the filling and repeat layers.
• 4. Glaze: In a small saucepan, melt butter; stir in cocoa until smooth, add milk bring to a boil, remove from heat. With an elec. mixer, beat in confectioners' sugar until blended. Cool for 15 minutes or so; spread over top of cake. Garnish with choc. curls if desired. Refrigerate until serving.

HOT FUDGE PUDDING CAKE II

Steps:

• Heat oven to 350'F.
• In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth.
• Pour batter into 8- or 9-inch square baking pan.
• In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top; do not stir.
• Bake 35 to 40 minutes or until center is almost set.
• Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
• Garnish with whipped topping.

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.