|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chocolate Fudge Snack Cake |
|
Serves: 16 Print this RecipeNancy Woodside - Sonora, California Bake-Off® Contest 34, 1990 Prize Winner Hot fudge ice cream topping adds extra moistness to this snack cake. Serve it warm with vanilla ice cream for a special treat. CAKE 1/2 cup margarine or butter 1 (11.75-ounce) jar hot fudge ice cream topping 1 1/2 cups all-purpose flour 1 1/2 cups flour 1 cup mashed instant potato flakes 1 teaspoon baking soda 3/4 cup buttermilk * 1 teaspoon vanilla extract 2 eggs 1 cup finely chopped walnuts 1 (10-ounce) bag (1 cup) semisweet chocolate chips GLAZE 1/2 cup sugar 1/4 cup buttermilk ** 1/4 cup margarine or butter 1 1/2 teaspoons light corn syrup or water 1/4 teaspoon baking soda 1/2 teaspoon vanilla extract 2 tablespoons chopped walnuts Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In small saucepan over low heat, melt 1/2 cup margarine and fudge topping, stirring constantly until smooth. In large bowl, combine flour and remaining cake ingredients except 1 cup walnuts and chocolate chips; beat at low speed until well blended. Add fudge mixture; beat 2 minutes at medium speed. By hand, stir in 1 cup walnuts and chocolate chips. Pour batter into greased and floured pan. Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. In small saucepan, combine all glaze ingredients except vanilla and 2 tablespoons walnuts. Bring to a boil over medium heat. Reduce heat; simmer 5 minutes or until light golden brown, stirring constantly. Remove from heat; stir in vanilla. Pour warm glaze over warm cake, spreading to cover. Sprinkle with 2 tablespoons walnuts. Serve warm or cool. TIPS: *To substitute for buttermilk in cake, use 2 1/4 teaspoons vinegar or lemon juice plus milk to make 3/4 cup. **To substitute for buttermilk in glaze, use 3/4 teaspoon vinegar or lemon juice plus milk to make 1/4 cup. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 1 3/4 cups; decrease sugar in cake to 1 cup. Bake as directed above. Increase simmering time for glaze to 8 minutes. Nutrition Per Serving: Calories 450; Protein 6g; Carbohydrate 57g; Fat 22g; Sodium 220mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Mardi Gras Party Cake Whole Wheat Walnut Crumb Cake Chocolate Praline Layer Cake Glazed Sweet Potato Mini-Cakes Tropical Fruit Fling Cake Orange Kiss-Me Cake Golden Apricot Cake Caramel Pear Upside-Down Cake Caramel Apple Cake Double Lemon Streusel Cake Peanut Butter Crunch Cake Chocolate Fudge Snack Cake White Chocolate Fudge Cake Starlight Double-Delight Cake Upside-Down German Chocolate Cake My Inspiration Cake Raspberry-Filled Apricot Cake Costa Rican Cream Cake Heavenly Hawaiian Cake Roll Chocolate 'Tato Cake Buttercream Pound Cake Almond Mocha Cake Black Bottom Cups Swiss Almond Apple Cake Nutty Graham Picnic Cake Spicy Raisin Brunch Cake Kentucky Butter Cake Peppermint Swirl Fudge Nut Cake Delicate Pear Cake with Caramel Sauce Banana Crunch Cake Tunnel of Fudge Cake Brownie Soufflé Cake with Mint Cream Streusel Spice Cake Lemon Platinum Cake Chocolate Mousse Fantasy Torte Ring-of-Coconut Fudge Cake Fudgy Orange Cappuccino Torte Mocha Cream Chocolate Torte Key Lime Cream Torte Macadamia Fudge Torte Dark Chocolate Sacher Torte Tiramisù Toffee Torte Praline Torte with Chocolate Truffle Filling White Chocolate Raspberry Torte Tuxedo Brownie Torte 07: Cakes and Tortes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
