Sinful Double Fudge Chocolate Cake With Incredible Icing Recipes

SINFUL DOUBLE FUDGE CHOCOLATE CAKE WITH INCREDIBLE ICING

Steps:

• Prepare 2 - 8" round pans, with butter and flour.
• Preheat oven 350.
• Cake: In a mixer, beat first 7 ingredients in order, adding one at a time. Sift the dry ingredients. Fold in boiling water and chocolate chips. (Note: if you add the boiling water and the chips together, they will melt, but if you delay adding the chips for a couple of seconds, they will keep their form).
• Bake for 25 minutes at or until cooked. Remove from pans and let cool on baking racks.
• Incredible Icing: In a food processor, blend butter, sugar and cocoa for 4 seconds. Combine vanilla, milk and hot coffee and blend in just enough liquid until icing is smooth and silky.

SINFUL CHOCOLATE CAKE

Steps:

• Spread one can cherry pie filling over cooled prepared cake.
• Combine cream cheese with 1/2 cup of the milk, beat until creamy.
• Add rest of milk and the box of instant pudding, beat until well mixed.
• Let sit until thickened.
• Then pour over cherry pie filling.
• Garnish with maraschino cherries and chopped nuts.
• Chill 4 hours or more before serving.

SHOULD BE SINFUL TRIPLE CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare pudding with milk as directed on package.
• Remove from heat and blend dry cake mix into hot pudding.
• The mixture will be very thick and spongy.
• Pour into greased and floured 9 x 13 inch pan.
• Sprinkle with chocolate chips and nuts.
• Bake for 30 to 35 minutes.

DARK CHOCOLATE CAKE WITH DOUBLE FUDGE ICING

Steps:

• Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
• Sift cocoa, flour salt and baking soda together.
• Stir into liquid ingredients and mix just until blended.
• Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
• Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
• Cool and then ice.
• Icing: Bring sugar and cream to a boil.
• Reduce heat and simmer for 5 minutes.
• Stir occasinaly to stop cream from boiling over.
• Remove from heat.
• Finely chop or grate the chocolate.
• Sir into the cream until completely melted.
• Stir in butter and vanilla.
• Once butter is melted, refrigerate icing until cold.
• Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.