Best 6 Best Chocolate Fudge Cake Recipes

BEST CHOCOLATE CAKE WITH FUDGE FROSTING

Steps:

• 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).
• 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.
• 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.

THE VERY BEST CHOCOLATE FUDGE CAKE

Steps:

• 1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
• 2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
• 3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

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

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.

BEST EVER CHOCOLATE FUDGE LAYER CAKE

Steps:

• PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans. BAKE 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack. PLACE remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds. KRAFT KITCHENS TIPS Substitute Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE

Steps:

• 1. HEAT OVEN TO 350F. CHOP 2 CHOCOLATE SQUARES. BEAT CAKE MIX, DRY PUDDING MIX, EGGS, SOUR CREAM, OIL AND WATER IN A LARGE BOWL WITH MIXER UNTIL WELL BLENDED. STIR IN CHOPPED CHOCOLATE. POUR INTO 2-9 INCH ROUND PANS SPRAYED WITH COOKING SPRAY.
• 2. BAKE 30-35 MIN. OR UNTIL TOOTHPICK INSERTED COMES OUT CLEAN. COOL IN PANS 10 MIN. LOOSEN CAKE FROM SIDES OF PAN. INVERT ONTO WIRE RACKS; GENTLY REMOVE PANS. COOL CAKE COMPLETELY.
• 3. MICROWAVE WHIPPED TOPPING AND REMAINING CHOCOLATE SQUARES IN MICROWAVEABLE BOWL ON HIGH FOR 1 1/2 MINUTES OR UNTIL CHOCOLATE IS COMPLETELY MELTED AND MIXTURE IS WELL BLENDED, STIRRING AFTER EACH MINUTE. LET STAND 15 MINUTES TO THICKEN.
• 4. STACK CAKE LAYERS ON PLATE, FILLING AND FROSTING WITH COOL WHIP MIXTURE. SPRINKLE WITH NUTS. KEEP REFRIGERATED.
• 5. *****PREPARE USING FAT FREE, SUGAR FREE INSTANT PUDDING, REDUCED FAT SOUR CREAM AND LITE WHIPPED TOPPING. SAVE SOME CALORIES!!