Search
by Ingredient

Butter Cream Banded Fudge Cake

Empty starEmpty starEmpty starEmpty starEmpty star

Butter Cream Banded Fudge Cake recipe

 

Yield

16 servings

Prep

30 min

Cook

1 hrs

Ready

4 hrs

Ingredients

Amount Measure Ingredient Features
Butter cream
8 ounces cream cheese
softened
Camera
1 each eggs Camera
¼ cup sugar Camera
3 tablespoons milk Camera
2 tablespoons butter
softened
Camera
1 tablespoon cornstarch Camera
1 teaspoon vanilla extract Camera
Cake
4 ounces unsweetened chocolate Camera
½ cup butter
softened
Camera
2 cups sugar Camera
2 large eggs Camera
2 cups all-purpose flour Camera
1 teaspoon baking powder Camera
½ teaspoon baking soda Camera
1 ⅓ cups milk Camera
1 ½ teaspoons vanilla extract Camera
Frosting
2 ounces unsweetened chocolate Camera
¼ cup butter Camera
3 ¾ cups powdered sugar
sifted
Camera
½ cup milk Camera
1 ½ teaspoons vanilla extract Camera
Trans-fat Free, High Fiber

Directions

Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HIGH until smooth.

Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract.

Add another tablespoon of milk if needed to give smooth consistency.

Set aside.

Cake: Melt chocolate in top of double boiler and let cool.

Cream butter and gradually add 2 cups of sugar, beating all the while.

Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, soda, and salt.

Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture.

Mix each addition in well.

Stir in melted chocolate and vanilla.

Spread half of the chocolate batter into a greased and floured 13x9 inch pan.

Spoon reserved butter cream mixture over the chocolate batter.

Top with remaining chocolate batter.

Bake at 350℉ (180℃) F until a wooden pick inserted in the center comes out clean.

Let cool completely in pan on a wire rack.

Frosting: Combine chocolate and butter in top of a double boiler.

Bring water to a boil, reduce heat to low and cook and stir until chocolate and butter has melted.

Remove from heat. Let cool.

Add powdered sugar and half of the milk, beating at medium speed.

Add the vanilla and additional milk as needed to bring to spreading consistency.

Spread on cooled cake.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 1836 39% from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 49g 244%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 635mg 26%
Total Carbohydrate 90g 90%
Dietary Fiber 6g 23%
Sugars g
Protein 46g
Vitamin A 49% Vitamin C 0%
Calcium 28% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
 

    Email this recipe