Fudgy Pudgy Cake Recipes

FUDGY CAKE POPS

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 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

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x9-inch baking pan.
• Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
• Stir in milk and butter until smooth.
• Fold in walnuts until just combined.
• Spread batter evenly in the prepared baking pan.
• Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
• Pour hot water over the batter.
• Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
• Best served warm.

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.