Tag Archives: Chocolate Fudge

Chocolate Fudge Cake

Owen’s first birthday was yesterday!  He really enjoyed eating and playing with this Chocolate Fudge Cake.  Owen got everything a 1 year old could ever want: a floaty balloon, a strawberry banana smoothie for lunch, a new tooth and Chocolate Fudge Cake.  At my house we always joke that the first birthday is that magical day when you are now able to eat delicious things like chocolate.  At one year old we say goodbye to that forbidden list of foods for kids under 12 months.  This Chocolate Fudge Cake is super moist and delicious.  Happy Birthday Owen!

 

 

Ingredients:
2 Cups Sugar
1 3/4 Cups All Purpose Flour
3/4 Cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2 Eggs
1 Cup Milk
1/2 Cup Canola Oil
2 teaspoons Vanilla Extract
1 Cup Boiling Water

Chocolate Fudge Frosting:
1 ½ Squares Bakers Chocolate
3 Tablespoons Water
3 Tablespoons Butter
12 Large Marshmallows
1 1/3 Cups Powdered Sugar

 

 

Preheat oven to 350°F.  Grease and flour a 9 x 13 inch baking dish.

In a large bowl, combine sugar, flour, cocoa powder, baking soda and salt.  Add eggs, milk, oil and vanilla and mix for 2 minutes with an electric mixer to combine.  Stir in the boiling water.  Pour into the cake pan(s).

Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.  Let cool completely before frosting.

 

Prepare the frosting:

In a large bowl, microwave the chocolate, butter, water and marshmallows until melted.  Heat in short intervals, stirring frequently.  Cool in freezer for a few minutes.

Sift in the powdered sugar and stir to combine.

An alternative way of preparing this frosting is to mix in a high powered blender, like a Vitamix.  Combine the chocolate, butter, water and marshmallows and blend to combine.  Add the powdered sugar and blend until smooth.

Yield: 1 Cake

*Note: This can be made in two 9 inch cake pans.  Double the frosting to allow enough to cover completely.

-Recipe adapted from Hershey’s Kitchens-

Chocolate Peanut Butter Crunch Fudge

 

Chocolate fudge, peanut butter and Rice Krispies are joined together to make this mouthwatering dessert.  Original recipe found in Rachael Ray Magazine.

 

Ingredients:
6 oz Semisweet Chocolate Chips
2 Sticks (8 oz) Plus 1 Tablespoon Unsalted Butter
16 oz Jar Creamy Peanut Butter (mine was 15 oz)
3 Cups Rice Krispies (if making gluten free – look for the gluten free Rice Krispies)
1/4 teaspoon Salt
3 Cups Powdered Sugar

 

Line a 8X8 inch baking dish with foil and lightly spray with non-stick cooking spray.

 

Melt together 3oz chocolate chips and 1 Tablespoon butter in a medium saucepan over low heat.  Remove from heat and stir in 1 cup peanut butter.  Gently fold in 2 cups of Rice Krispies.

 

Spread in the prepared baking dish and place in the refrigerator.  Wash your saucepan for use in the next step.

 

Melt together the remaining 2 sticks of butter and the salt over medium heat.  Remove from heat and stir in the remaining peanut butter and the powdered sugar.  Spread half of this over the first layer in the baking dish.   Evenly top with the remaining 1 cup of Rice Krispies.

 

Microwave the remaining 3 oz of chocolate chips in a small bowl (only 10 seconds at a time, stirring in between until melted).  Pour into the remaining peanut butter mixture and stir to combine.  Spread over top of the cereal as the final layer.

Refrigerate until set.  Cut into 16 squares.

 

Yield: 16 Fudge Squares.

Super Easy Fudge

This is the easiest and quickest fudge I’ve ever made!  Super delicious too!  This recipe was adapted from an AllRecipes.com recipe.

Ingredients:
6 Tablespoons Unsalted Butter
4 Cups Powdered Sugar
1/2 Cup Unsweetened Cocoa Powder
1/4 Cup Milk
1 Tablespoon Pure Vanilla Extract
1/4 Teaspoon + a pinch Kosher Salt

Line a 9×9 in dish or a pie plate with foil.  Spray the foil with non-stick cooking spray.

Melt the butter in a medium bowl in the microwave.  Add the remaining ingredients and stir until combined.

Spread into the prepared dish.  Cover and refrigerate until cooled completely.

Cut into squares to serve.