Triple D Fudge Cake Recipes

TRIPLE-FUDGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
• In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
• In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
• Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
• Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.

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.

TRIPLE D FUDGE CAKE

Steps:

• Cake.
• PREHEAT oven to 350°F Microwave chocolate, 1/2 cup of the sugar and the water in large bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute
• Stir until chocolate is completely melted. Cool to lukewarm.
• MIX flour, baking soda and salt; set aside.
• Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add eggs, 1 at a time, beating well after each addition.
• Add flour mixture alternately with the milk, beating until well blended after each addition. Add chocolate mixture and vanilla; mix well.
• Pour into 2 greased and floured 9-inch round cake pans.BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean.
• Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Ganache:.
• Bring cream to a boil. Add in corn syrup and salt. Turn off heat, add chocolate in and stir till melted and smooth.
• Let cool till its the right consistency to frost.
• Take half the ganache and whip it till it turns light and thick.
• Place one cake layer down. Top with whipped ganache (save some ganache, dont use all of it). Top with 2nd cake layer and crumb coat the whole cake with a thin layer of whipped ganache. Place in fridge to set.
• After it is set, pour the other half of the ganache (unwhipped ganache) over the cake and let set inthe fridge.
• I suggest you remove the cake from the fridge about 30 minutes before serving or you are going to have a hard time cutting it and eating it.