Best 2 Fudgy Pudgy Cake Recipes
If you are looking for a dessert that is sure to satisfy your sweet tooth, look no further than fudgy pudgy cake. This delightful treat is a chocolate lover's dream, with a rich, gooey center and a moist, fluffy crumb. The perfect fudgy pudgy cake is the perfect balance of chocolate and sweetness, with a texture that is both fudgy and fluffy. It is a versatile dessert that can be enjoyed on its own, or dressed up with frosting, whipped cream, or ice cream. Whether you are a seasoned baker or a novice in the kitchen, fudgy pudgy cake is a recipe that you are sure to master. With just a few simple ingredients and a little bit of time, you can create a dessert that will be the star of any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
FUDGY PUDGY CAKE
"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture. , Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
Nutrition Facts : Calories 649 calories, Fat 29g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 659mg sodium, Carbohydrate 96g carbohydrate (74g sugars, Fiber 1g fiber), Protein 6g protein.
FUDGY PUDGY CAKE BY ROSE
My daughters named this cake, it's rich and fattening, workout after eating this but it's worth it. Sometimes I make the cake and freeze until I'm ready to fill and ice. Enjoy
Provided by Rose Rauhauser
Categories Cakes
Time 45m
Number Of Ingredients 24
Steps:
- 1. Cake: In a small bowl, combine cocoa and hot water, cool, in a large bowl, cream butter and brown sugar until fluffy, add eggs one at a time, beat well, combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition, stir in vanilla, beat.
- 2. Pour into three greased and floured and wax paper lined 9 inch round baking pans. 350 20 to 25 minutes, test. Cool at least 10 minutes, turn out on wire rack, cool before icing.
- 3. Filling: In small saucepan, combine sugar and cornstarch, gradually stir in milk until smooth. Bring to a boil cook and stir for 2 minutes or until thickened. Remove from heat and stir in vanilla. Cool completely. In small bowl, cream butter, gradually beat in cooled mixture. Place one cake layer on serving plate, spread with half of the filling and repeat layers.
- 4. Glaze: In a small saucepan, melt butter; stir in cocoa until smooth, add milk bring to a boil, remove from heat. With an elec. mixer, beat in confectioners' sugar until blended. Cool for 15 minutes or so; spread over top of cake. Garnish with choc. curls if desired. Refrigerate until serving.
Tips:
- Use high-quality cocoa powder for a richer flavor.
- Don't overmix the batter, as this can result in a tough cake.
- Make sure the baking powder is fresh for best results.
- Use a 9x13 inch baking pan for a thicker cake.
- Don't overcook the cake, as this can also result in a dry cake.
- Allow the cake to cool completely before frosting.
- If you don't have a double boiler, you can melt the chocolate and butter in the microwave in 30-second intervals, stirring in between.
- For a richer frosting, use heavy cream instead of milk.
- Decorate the cake with your favorite toppings, such as sprinkles, chopped nuts, or fresh fruit.
Conclusion:
With its moist, fudgy texture and rich chocolate flavor, this fudgy pudgy cake is sure to be a hit with chocolate lovers of all ages. The cake is easy to make and can be customized to your liking with different frosting flavors and toppings. So next time you're in the mood for a sweet treat, give this fudgy pudgy cake a try. You won't be disappointed!
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