Best 8 Creole Fudge Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable Creole Fudge Cake, a harmonious blend of rich chocolate and the distinctive flair of Creole cuisine. This decadent dessert originates from the vibrant culture of the American South, where culinary traditions converge to create a symphony of flavors. Embark on a culinary journey as we explore the secrets behind this masterpiece, tantalizing your taste buds with a symphony of textures and flavors that will leave you craving for more.

Let's cook with our recipes!

CREOLE CAKE



Creole Cake image

This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours.

Provided by PaulaG

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 cups sugar
1/2 cup cocoa
2 cups flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup boiling water
2/3 cup evaporated milk
1/4 cup margarine, melted
3/4 cup chopped pecans
1 cup angel flake coconut
1 1/2 cups brown sugar, packed
1 teaspoon vanilla

Steps:

  • Preheat oven to 325 degrees.
  • Mix sugar, cocoa, flour and baking soda until well blended.
  • Add 2 eggs, milk, oil and vanilla, mix well.
  • Slowly add the boiling water while mixing with mixer at low speed.
  • Mixture will be very thin.
  • Pour into a greased and floured 9 x 13 inch pan.
  • Bake for 30 to 35 minutes.
  • While cake is baking mix ingredients for frosting.
  • As soon as cake is done, remove from oven and spread frosting evenly over cake.
  • Place under broiler for 1 to 2 minutes or until mixture begins to brown.
  • Let cool before cutting.

CARAMEL FUDGE CAKE



Caramel Fudge Cake image

Provided by Food Network

Time 1h5m

Yield 15 servings

Number Of Ingredients 7

1 (12.25 oz.) jar Smucker's® Caramel Spoonable Ice Cream Topping
1 cup coarsely chopped pecans
Crisco® Original No-Stick Cooking Spray
1 (18.25 oz.) package Pillsbury® Devils Food Cake
1 (14 oz.) package caramels, unwrapped
1/2 cup butter or margarine
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

Steps:

  • HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
  • PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
  • MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
  • BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.

CREOLE FUDGE CAKE



Creole Fudge Cake image

This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans for 40 minutes. Also, I have an aversion to eating raw egg yolks so I substituted 3 Tbsp Heavy Cream in the icing. I used a 2 pound bag of powdered sugar - it's just a little over 6 cups so you don't have to bother with measuring it out. If the icing seems a little too thick simply add another egg yolk or a tablespoon of milk or heavy cream to thin. The icing makes a very generous amount so if you are only using 2 - 9" layers you have enough for a nice thick layer of icing between the cake layers. This is a very tender cake with a wonderful mocha flavor.

Provided by Luby Luby Luby

Categories     Creole

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

4 ounces unsweetened chocolate
1 cup firmly packed light brown sugar
1/2 cup water
1 tablespoon instant coffee granules
1 cup sugar
8 tablespoons butter, softened at room temperature
3 eggs
2 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
cocoa, for dusting pans
2 tablespoons instant coffee granules
1/4 cup hot water
1 cup butter, softened at room temperature
2 egg yolks
6 cups powdered sugar
chocolate shavings (optional)

Steps:

  • Cake:.
  • Preheat oven to 350 degrees.
  • Pour water into double boiler and add coffee granules stirring to dissolve.
  • Add brown sugar and chocolate and heat over simmering water stirring until well blended.
  • Set aside to cool.
  • In large mixing bowl beat sugar and butter with electric mixer on medium speed until well blended.
  • Add eggs, one at a time, beating after each addition.
  • Mix until light and fluffy.
  • Add chocolate mixture to butter mixture, mixing well.
  • Sift together cake flour, baking powder, baking soda and salt.
  • Add flour mixture to chocolate mixture alternately with the milk.
  • Divide batter among 3 (8 inch) well greased round pans that have been dusted with cocoa.
  • Stagger pans in preheated oven and bake for 25 to 30 minutes.
  • Cool for 2 minutes and turn onto cooling racks.
  • Frost between layers, on top and sides with Coffee Buttercream Icing.
  • Sprinkle with chocolate shavings.
  • Coffee Buttercream Icing:.
  • Dissolve coffe in hot water.
  • Once dissolved set aside to cool.
  • Blend butter and egg yolks on medium speed with electric mixer.
  • Add coffe mixture and mix thoroughly.
  • Add powdered sugar to coffee mixture and blend until smooth.

Nutrition Facts : Calories 764.4, Fat 30.9, SaturatedFat 18.8, Cholesterol 148.2, Sodium 365, Carbohydrate 121.2, Fiber 2.1, Sugar 93.3, Protein 6.6

CREOLE CRABCAKES



Creole Crabcakes image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 25 servings

Number Of Ingredients 30

1 pound jumbo lump crabmeat
4 cloves garlic, minced and roasted in olive oil
4 ounces mayonnaise
Pinch chopped fresh tarragon leaves
Pinch fresh chopped thyme leaves
Dash seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs)
Olive oil
Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows
Remoulade, recipe follows
Thyme sprigs, for garnish
5 Idaho potatoes, peeled and chopped
1 cup hot cream
4 ounces melted butter
1 to 2 ears corn, shucked and kernels removed from cob
2 tablespoons oil
Salt and freshly ground black pepper
Chipotle-Honey Puree, to desired spiciness, recipe follows
1 (4 oz) can chipotle in adobo
1/4 bunch cilantro leaves
2 to 3 cloves garlic
Honey, to taste
2 to 3 shallots, peeled and roughly chopped
1/2 cup roughly chopped cornichons
1 tablespoon capers
1/4 teaspoon cayenne pepper
1 cup mayonnaise
1 tablespoon brandy
Salt and freshly ground black pepper

Steps:

  • Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
  • Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
  • Puree all ingredients in a blender.
  • Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.

OLD FASHIONED FUDGE CAKE



Old Fashioned Fudge Cake image

A dense, moist chocolate cake made from scratch. Can be doubled without any problems.

Provided by RITA610

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 9

1 cup water
1 cup unsalted butter
4 (1 ounce) squares unsweetened chocolate, chopped
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
½ cup sour cream
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
  • Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
  • Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 421.7 calories, Carbohydrate 52.6 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 14.3 g, Sodium 73.2 mg, Sugar 33.6 g

OLD-FASHIONED FUDGE CAKE



Old-Fashioned Fudge Cake image

This simple one-layer cake has a nice texture, cuts well, is moist and the frosting is fast and easy to make. -Mary Schillinger, Woodstock, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

1/4 cup shortening
1 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk
1/2 cup boiling water
FROSTING:
3/4 cup sugar
1/4 cup half-and-half cream
2 tablespoons butter
1/3 cup miniature marshmallows
1/4 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.

Nutrition Facts : Calories 498 calories, Fat 16g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 362mg sodium, Carbohydrate 85g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.

FUDGE CAKE



Fudge Cake image

For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.

Provided by Kristen Faux

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 18

Number Of Ingredients 12

1 ½ cups white sugar
1 teaspoon vanilla extract
2 large eggs eggs
1 cup milk
1 tablespoon fresh lemon juice
½ cup unsweetened cocoa powder
1 cup hot water
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup butter

Steps:

  • Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
  • In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
  • Mix cocoa and hot water together, and beat into batter.
  • Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g

EASY CHOCOLATE FUDGE CAKE



Easy chocolate fudge cake image

Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win

Provided by Member recipe by misskay

Categories     Afternoon tea, Dessert

Time 55m

Number Of Ingredients 12

150ml sunflower oil, plus extra for the tin
175g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml semi-skimmed milk
100g unsalted butter
225g icing sugar
40g cocoa powder
2½ tbsp milk (a little more if needed)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
  • Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
  • Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
  • To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
  • Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • For a richer flavor, use dark chocolate or semisweet chocolate.
  • To make the cake extra moist, add 1/2 cup of sour cream or buttermilk to the batter.
  • For a creamier frosting, use heavy cream instead of milk.
  • If you don't have a candy thermometer, you can test the readiness of the frosting by dropping a small amount into a glass of cold water. If it forms a soft ball, the frosting is ready.
  • To make the cake ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and store it in the freezer for up to 2 months. When you're ready to serve, thaw the cake overnight in the refrigerator.

Conclusion:

Creole Fudge Cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it. Whether you're serving it at a party or enjoying it as a special treat, Creole Fudge Cake is sure to satisfy your sweet tooth.

Related Topics