Really moist, fudgy delicious chocolate cake??!
i need it for my daughters party.
and with a really sweet icing :)
thanks lots.
Serina xo
Answers: can anybody tell me a recepie for a moist, fudgy, chocolate cake thats just scrumdiddilyumptious!
i need it for my daughters party.
and with a really sweet icing :)
thanks lots.
Serina xo
Chocolate Cake
In mixing bowl combine:
2 cups plain flour
2 cups sugar
1/2 teaspoon salt
In a saucepan bring the following to a boil:
1 cup water
3 tablespoon cocoa
1/2 cup crisco oil
1 stick oleo
Pour the boiling liquid into dry ingredients. Beat at high speed on mixer. Then add:
2 eggs
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
Pour into greased 13x9x2 inch pan and bake at 350 degrees for 30 minutes.
Icing
In saucepan, heat but do not boil:
1 stick oleo
2 tablespoons cocoa
1/3 cup milk
Remove from heat and add:
1 box confectioner's sugar
1 teaspoon vanilla
1 cup nuts
Pour over hot cake.
Hot fudge cake
1 cup flour
3/4 cup granulated sugar
2 tablespoons cocoa
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
1 cup chopped nuts
1 cup packed brown sugar
1/4 cup cocoa
1-3/4 cups hot water
Preheat oven to 350 degrees. In ungreased square pan, 9x9x2 inch, stir together the flour, granulated sugar, 2 tablespoons cocoa. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over all. Bake 40 minutes. Let stan 15 minutes, then spoon into dessert dishes, inverting so sauce will be on top of the cake.
Extra Moist Chocolate Fudge Snack Cake
Recipe #133122 | 45 min | 15 min prep | SERVES 9 (Change Servings)
Change to: Servings US Metric
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This is not a deep dark chocolate cake, just a light chocolate fudgy flavor, but I can tell you that it IS extremely moist and really good, and is great even without any frosting! You might want to cut back on the sugar if using sweetened applesauce. Warning! don't make this cake early in the day, cause by the end of the day there won't be any left... as you will eat the whole yourself lol!... this cake is THAT delicious!!
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1 Ingredients
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3(1ounce) unsweetened chocolate squares
1/4 cup butter
1/3 cup applesauce
1 cup buttermilk(or 1 tablespoon vinegar with milk to make 1 cup)
1/2 cup oil
1 egg
2 teaspoons vanilla
1/2 cup mini chocolate chips
1/2 cup choppedwalnuts (optional)
Directions
1Set oven to 350 degrees.
2Grease an 8 x 8-inch baking dish.
3In the microwave, melt the chocolate and butter for about 1 minute, then whisk or stir until smooth; set aside.
4In a bowl combine flour, sugar, baking powder, baking soda and salt; set aside.
5In a medium mixing bowl, combine the buttermilk, applesauce, oil, vanilla and egg, then add to the dry ingredients along with the chocolate mixture; mix until combined.
6Add in mini chocolate chips and nuts (if using).
7Pour into prepared baking dish.
8Bake for about 40-45 minutes, or until cake test done.
Ingredients
The CAKE
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) devil's food cake mix with pudding
1 cup sour cream
? cup water
? cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
CHOCOLATE SOUR CREAM FROSTING
Makes 3 cups, enough to frost a 2- or 3-layer cake or 30 cupcakes
Preparation Time: 10 minutes
easy
RECIPE INGREDIENTS
8 tablespoons (1 stick) butter, cut into 8 pieces
2/3 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
1/3 cup sour cream
1 teaspoon pure vanilla extract
Directions
Place a rack in the center of the oven and preheat the oven to 350° F.
Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.
Shake out the excess flour.
Set the pans aside.
Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
The batter should look well combined.
Divide the batter between the prepared pans, smoothing it out with the rubber spatula.
Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes.
Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up.
Allow to cool completely, 30 minutes more.
Meanwhile, prepare the Chocolate Sour Cream Frosting.
When frosting is ready
Place one cake layer, right side up, on a serving platter.
Spread the top with frosting.
Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes
DIRECTIONS FOR CAKE TOPPING AND FILLING
. Melt the butter in a small saucepan over low heat or melt it in a large glass bowl in the microwave oven on high power for 45 seconds.
Place the melted butter in a large mixing bowl and add the cocoa powder.
Whisk until smooth.
Add the confectioners' sugar alternately with the sour cream, blending with an electric mixer on low speed for 1 to 1? minutes, or until incorporated.
Stop the machine and add the vanilla. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.
Use the frosting to frost the top and sides of the cake
Store this cake in a cake saver or under a glass dome, in the refrigerator for up to 1 week
.Or freeze it, in a cake saver, for up to 6 months.
Thaw the cake overnight in the refrigerator before serving.
http://www.bettycrocker.com/Recipes/Reci...
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Cake
2 cups Gold Medal? all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon vanilla
4 oz unsweetened baking chocolate, melted, cooled
2 eggs
Fudge Frosting
2 cups sugar
1/2 cup shortening
3 oz unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla
1. Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
2. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
3. In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.
Whichever cake recipe you choose make sure you add a cup of sour cream to the cake mix along with all the other ingredients and bake as directed. Moist every time!
1 box Duncan Hines dark chocolate cake mix.
1 pkg. (3.4) oz instant chocolate pudding.
1 cup sour cream.
1/2 cup warm water.
1/3 cup of vegetable oil.
4 eggs.
1 1/2 cup semi sweet chocolate chips.
Preheat oven to 350 deg.
9X13 baking pan sprayed with pam.
In large mixing bowl combine all ingredients except chocolate chips.
Mix two minutes with mixer on medium speed, increase speed to medium high for 3 minutes. Stir in chocolate chips. Place in pan, bake for 20 minutes or until toothpick inserted comes out clean. Then cool.
So good you do not need frosting. Just sprinkle a little powdered sugar on top.
If you just have to have icing.
Hershey's perfectly chocolate chocolate frosting.
1 stick butter or margarine
2/3 cups of Hershey's Cocoa.
3 cups powdered sugar.
1/3 cup milk.
1 tsp. vanilla extract.
Melt the butter and stir in cocoa.
Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 2 cups. Enough for two layer cake.