Fudgy Pudgy Cake By Rose Recipes

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FUDGY PUDGY CAKE



Fudgy Pudgy Cake image

Make and share this Fudgy Pudgy Cake recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 19

1/2 cup baking cocoa
1 cup hot water
3/4 cup butter, softened
2 3/4 cups packed brown sugar
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup sugar
2 tablespoons cornstarch
1 cup milk
2 teaspoons vanilla extract
1 cup butter, softened
1/4 cup butter, softened
2 tablespoons baking cocoa
1/4 cup milk
2 cups confectioners' sugar

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.

Nutrition Facts : Calories 760.3, Fat 33.9, SaturatedFat 20.9, Cholesterol 138.6, Sodium 531.3, Carbohydrate 111.7, Fiber 2.2, Sugar 86.1, Protein 7

FUDGY CAKE POPS



Fudgy Cake Pops image

Provided by Anne Burrell

Categories     dessert

Time 2h

Yield 12 pops

Number Of Ingredients 22

Nonstick cooking spray, for greasing
2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
Pinch kosher salt
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 large eggs
3/4 cup sour cream
1/2 cup milk
1 1/2 teaspoons vanilla extract
One 8-ounce package cream cheese, at room temperature
1 cup powdered sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 lemon, juiced
1 pound dark chocolate chips
1 pound white chocolate chips
1/4 cup small candy eyes
1 small bottle red food coloring
1/2 cup small black nonpareils
1/2 cup small orange nonpareils

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a quarter sheet tray with parchment paper and spray with nonstick cooking spray.
  • Combine the flour, cocoa powder, baking powder and salt in a large bowl. Reserve.
  • Combine the granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
  • Beat in the eggs one at a time. Slowly add the sour cream, milk and vanilla. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour mixture.
  • Spread the batter onto the sheet tray and bake, rotating the pan halfway through, until a toothpick inserted into the middle of the cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
  • For the cream cheese frosting: Beat together the cream cheese, powdered sugar, butter, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Set aside.
  • Place the cake into a food processor and pulse to crumble. Transfer to a bowl, then add 2 cups of the frosting and stir to combine. Take some of the cake and frosting mixture and roll into a ball, roughly the size of a golf ball. Insert a candy stick into the center. Place onto a parchment-lined sheet tray. Repeat with remaining cake and frosting mixture, to make about 12 pops. Place into the freezer to chill for 15 to 20 minutes.
  • For the decorating: Set up 2 double boilers with a glass bowl fit over the top of each. Add the dark chocolate to one bowl, and the white chocolate to the other. Gently melt the dark and white chocolate over the double boilers, stirring frequently to ensure the chocolate is not burning on the bottom of the bowls.
  • For the white chocolate eyeball cake pops: Dip half of the chilled cake pops into the white chocolate, rotating to make sure they are fully coated. Allow any excess chocolate to drip off. Place right-side up into a piece of Styrofoam and stick one candy eye into the center of the cake pop. Repeat with remaining cake pops, transfer to the fridge to chill for 10 minutes.
  • Scoop 1/2 cup frosting into a small bowl and add 2 drops red food coloring. Mix to combine, then transfer into a pastry bag. Cut a very small amount off the tip, then pipe squiggly lines coming out from the candy eyes to resemble red veins.
  • For the chocolate-dipped cake pops: Take the other half of the cake pops and dip into the dark chocolate, making sure to fully coat the cake and allowing any excess to drip off. Roll immediately in the black and orange nonpareils. Place right-side up into a piece of Styrofoam, then into the fridge to chill.

FUDGY PEANUT BUTTER CAKE



Fudgy Peanut Butter Cake image

I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup 2% milk
1/4 cup peanut butter
1 tablespoon canola oil
1/2 teaspoon vanilla extract
3/4 cup sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
2 tablespoons baking cocoa
1 cup boiling water
Chocolate or vanilla ice cream, optional

Steps:

  • In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.

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  • Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it’s a non-stick pan, you don’t have to grease it) and spread evenly.
  • In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
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