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THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE



The Ultimate Chocolate Fudge Three Layer Cake image

Talk about rich and shocking. This beautiful cake is a winner with all chocoholics! Great for a dessert party, birthday party, or finale of an elegant meal.

Provided by Cooking to Perfecti

Categories     Dessert

Time 1h50m

Yield 1 3layer cake, 12-16 serving(s)

Number Of Ingredients 23

1/3 cup water
2 ounces unsweetened chocolate
2/3 cup shortening
1 3/4 cups sugar
2 large eggs
2 1/2 cups all-purpose flour
1 3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/4 cup all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt
3 cups sugar
3/4 cup milk
3/4 cup butter or 3/4 cup margarine
3 ounces unsweetened chocolate
3/4 teaspoon vanilla
chocolate shavings (optional)

Steps:

  • For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
  • Remove from heat and let cool.
  • Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
  • Add eggs, one at a time, beating well after each addition.
  • Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
  • Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
  • Pour batter into three greased and floured 9-inch layer pans.
  • Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
  • Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
  • For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
  • Cook over low heat, stirring constantly, until thick.
  • Remove from heat and let cool completely.
  • Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
  • Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
  • Spread filling between cake layers.
  • For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
  • Cook over low heat, stirring constantly, until chocolate melts.
  • Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
  • Remove from heat and stir in vanilla.
  • Beat at high speed of electric mixer until frosting is of spreading consistency.
  • Immediately spread on cake.
  • Garnish with chocolate shavings.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE



Best-Ever Chocolate Fudge Layer Cake image

Make and share this Best-Ever Chocolate Fudge Layer Cake recipe from Food.com.

Provided by Breakstone

Categories     Dessert

Time 1h40m

Yield 18 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 (4 ounce) package JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate (8 squares)
1 (8 ounce) container Cool Whip Topping (Do not thaw.)
2 tablespoons PLANTERS Sliced Almonds

Steps:

  • HEAT oven to 350 degrees F.
  • CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
  • BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
  • PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.

BEST EVER CHOCOLATE FUDGE LAYER CAKE



Best Ever Chocolate Fudge Layer Cake image

Make and share this Best Ever Chocolate Fudge Layer Cake recipe from Food.com.

Provided by Laurie Rhoton

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 9

8 ounces baker's semi-sweet baking chocolate, divided
1 (18 ounce) package chocolate cake mix, without pudding
1 (4 ounce) package jello chocolate instant pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 (8 ounce) container Cool Whip Topping (do not thaw)
2 tablespoons PLANTERS Sliced Almonds

Steps:

  • Heat oven to 350.
  • Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil & water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9 in.) round pans sprayed with cooking spray.
  • Bake 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks: gently remove pans. Cool cakes completely.
  • Microwave cool whip & remaining chocolate on high 1 1/2 minutes or until chocolate is completely melted & mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
  • Stack cake layers on plate, filling & frosting with cool whip mixture. Sprinkle with nuts.
  • keep refrigerated.

CHOCOLATE FUDGE LAYER CAKE



Chocolate Fudge Layer Cake image

Provided by Jane Hornby

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 19

For the cake:
1 1/4 sticks (1/2 cup plus 2 tablespoons) butter, plus extra for greasing
1 1/4 cups whole milk
1/2 cup plus 2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons cocoa powder
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups light-brown sugar
For the chocolate frosting:
14-ounce can sweetened condensed milk
1/2 cup plus 2 tablespoons heavy cream
7 ounces bittersweet chocolate (50-70% cacao, depending on your taste), chopped
1/2 stick (1/4 cup) butter, cubed
1 teaspoon vanilla extract
Special equipment:
Two 8-inch round cake pans

Steps:

  • Make the cake: Preheat the oven to 350F. In a small saucepan, gently melt the 1 1/4 sticks of butter. Remove from heat and whisk in the milk, oil, and vanilla. Meanwhile, grease two 8-inch round cake pans, then line the bottoms with circles of parchment paper.
  • Mix together the flour, cocoa, baking soda, baking powder, and salt, then sift into a large bowl.
  • Add the brown sugar and break up any lumps. Make a well in the center and add the butter mixture. Using a whisk, slowly mix the ingredients together, then give it a good beating until smooth and evenly blended. Using a spatula, divide the batter equally between the pans and spread it flat.
  • Bake until the cakes are risen, firm, and have shrunk back slightly from the edges of the pans. Let cool in the pans 10 minutes, then turn out onto a cooling rack and cool completely.
  • Make the frosting: In a medium saucepan, stir the condensed milk and cream over low heat until it starts to bubble at the edges. Remove from heat and stir in the chocolate, butter, and vanilla. Let the chocolate melt, stirring and beating occasionally as it cools, until thick, fudgy, and completely cooled.
  • Assemble the cake: On a cake plate lined with strips of parchment paper, sandwich the cakes together with 1/2 cup frosting. Spoon the remaining frosting over the top of the cake. Spread it out thickly, then, working on a quarter of the cake at a time, work the frosting over the edge of the cake and down to meet the plate. Try to keep going in one fluid movement. Repeat all over. Smooth and swirl the frosting as you like, or leave it rough.
  • Let the cake sit somewhere cool for an hour (or up to a day) before slicing.

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