Honey Fudge Cake For A Crowd Recipes

HOT FUDGE CAKE

Hot Fudge Cake image

Here's a wonderful way to top off a great meal-a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. -Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Ice cream or whipped cream, optional

Steps:

Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

AWESOME HONEY FUDGE CAKE

Awesome Honey Fudge Cake image

Ever since my mother-in-law made a white cake with cold water, I've fallen in love with cakes made with that way. What is it about the cold water and cakes? The decandant caramel pecan topping makes this a heavenly delight! Don't know about you, but I just can't resist a great chocolate cake. I tell people the honey makes it healthier for us. Note: Cook time does not include the time to cook the topping or the glaze.

Provided by Debaylady

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 24

Ingredients

1/2 cup butter, softened
1/4 cup sugar
3/4 cup honey
1/8 teaspoon salt
1/2 cup cocoa
1/3 cup cold water
2 1/2 cups sifted cake flour
1 cup cold water
1 teaspoon baking soda
2 tablespoons boiling water
3 egg whites
2/3 cup brown sugar, packed firmly
1 1/2 teaspoons flour
2 egg yolks
2/3 cup milk
1 tablespoon butter
1/2 cup pecans, chopped
1 (1 ounce) unsweetened chocolate square, chopped
1 cup sugar
1/4 cup butter
1/3 cup milk
1/8 teaspoon salt
1/2 teaspoon vanilla
3/4 cup sugar

Steps:

Cake Batter:.
In a large bowl, cream together butter, 1/4 cup sugar, honey, and salt until light and fluffy.
In a small bowl, combine cocoa and 1/3 cup water. Add to the creamed mixture, blending well. Add cake flour alternately with 1 cup water; beat well after each addition.
In a small dish, combine baking soda and 2 tablespoons water. Stir into the batter.
In separate bowl, beat egg whites until frothy. Gradually beat in 3/4 cup sugar. Fold gently into cake batter. Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
Bake in preheated 350 degree oven about 50 minutes or until cake tests done. Remove and place on wire rack to cool. When completely cool, spread cake with the caramel pecan topping. Then pour hot chocolate glaze over topping. Allow to cool and set before serving.
Caramel Pecan Topping:.
In a heavy 2-qt. saucepan, combine brown sugar, flour, egg yolks, milk, and butter. Cook over medium heat, stirring occasionally, until thick -- about 15 minutes. Remove from heat and stir in chopped pecans. Cool.
Chocolate Glaze:.
In heavy 2-qt. saucepan, combine chopped, square unsweetened chocolate with sugar, butter,milk, and salt. Cook over medium heat, stirring contstantly until mixture boils for 1 minute. Remove from heat and stir in vanilla. Immediately pour this glaze evenly over the Caramel Pecan Topping. Work quickly as the glaze hardens rapidly.

Nutrition Facts : Calories 402.6, Fat 14.2, SaturatedFat 7.3, Cholesterol 50.5, Sodium 205.6, Carbohydrate 67.2, Fiber 1.5, Sugar 47.1, Protein 4.5

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