Can anybody give me the recipie and step by step guide to making a chocolate fudge cake please???!
3 sq. unsweetened chocolate
2 1/4 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/2 c. light brown sugar
3 eggs
1 1/2 tsp. vanilla
1 c. sour cream
1 c. boiling water
Melt chocolate in a small bowl over hot water. Cool. Grease and flour two 9 x 1 1/2 inch cake pans.
Sift flour, baking soda and salt onto wax paper. Beat butter until soft, add brown sugar and eggs, beat at high speed until light and fluffy, about 5 minutes. Beat in vanilla and cooled melted chocolate.
Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water (batter will be thin). Pour into pans.
Bake at 350 for 35 minutes or until center springs back when lightly pressed with fingertips.
Cool on wire racks 10 minutes then turn out onto racks. Frost with Chocolate Fudge Frosting.
CHOCOLATE FUDGE FROSTING:
4 sq. unsweetened chocolate
1/2 c. butter
1 pkg. (1 lb.) confectioners' sugar
1/2 c. milk
2 tsp. vanilla
Combine chocolate and butter in small heavy saucepan. Place over low heat just until melted; remove from heat.
Combine sugar, milk and vanilla in medium size bowl. Stir until smooth and add chocolate mixture. Set bowl in pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and holds its shape.
Answers: CHOCOLATE FUDGE CAKE
3 sq. unsweetened chocolate
2 1/4 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/2 c. light brown sugar
3 eggs
1 1/2 tsp. vanilla
1 c. sour cream
1 c. boiling water
Melt chocolate in a small bowl over hot water. Cool. Grease and flour two 9 x 1 1/2 inch cake pans.
Sift flour, baking soda and salt onto wax paper. Beat butter until soft, add brown sugar and eggs, beat at high speed until light and fluffy, about 5 minutes. Beat in vanilla and cooled melted chocolate.
Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water (batter will be thin). Pour into pans.
Bake at 350 for 35 minutes or until center springs back when lightly pressed with fingertips.
Cool on wire racks 10 minutes then turn out onto racks. Frost with Chocolate Fudge Frosting.
CHOCOLATE FUDGE FROSTING:
4 sq. unsweetened chocolate
1/2 c. butter
1 pkg. (1 lb.) confectioners' sugar
1/2 c. milk
2 tsp. vanilla
Combine chocolate and butter in small heavy saucepan. Place over low heat just until melted; remove from heat.
Combine sugar, milk and vanilla in medium size bowl. Stir until smooth and add chocolate mixture. Set bowl in pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and holds its shape.
Chocolate Pudding Fudge Cake:
(pudding makes it much more moist)
INGREDIENTS
* 1 (18.25 ounce) package devil's food cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup milk
* 1/2 cup vegetable oil
* 1/2 cup water
* 4 eggs
* 2 cups semisweet chocolate chips
* 6 tablespoons butter
* 1 cup semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
4. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.