Tripledfudgecake Recipes

TRIPLE-FUDGE CAKE

Triple-Fudge Cake image

Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h5m

Yield 15

Number Of Ingredients 7

Ingredients

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup vegetable oil
3/4 cup applesauce
2 eggs
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g

TRIPLE CHOCOLATE FUDGE CAKE

Triple Chocolate Fudge Cake image

Make and share this Triple Chocolate Fudge Cake recipe from Food.com.

Provided by Poppy

Categories Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 package devil's food cake mix
1 tablespoon instant coffee powder
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
1/2 cup butter, softened
3 1/2 cups confectioners' sugar, sifted
1/2 cup cream
2 ounces unsweetened chocolate (melted and cooled)
4 ounces semisweet chocolate
2 tablespoons strong coffee
3 tablespoons butter, softened

Steps:

CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
Beat on medium speed for 2 minutes.
Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
Bake 30 to 35 minutes.
Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
Spread with a generous amount of filling.
Place second cake layer on top.
Spread remaining filling on sides of cake, leaving top unfrosted.
Chill 30 minutes.
GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
Remove from heat.
Gradually add 3 tbsp butter, stirring until smooth.
Spread over top of cake, letting it drip down sides.
Chill to set chocolate glaze.

Nutrition Facts : Calories 609.3, Fat 37.2, SaturatedFat 17.1, Cholesterol 96.1, Sodium 465.4, Carbohydrate 71.9, Fiber 3.4, Sugar 51.2, Protein 6.6

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