Best Fudge Ripple Cake Recipes

PECAN FUDGE RIPPLE LAYER CAKE

Steps:

• Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
• Add 2 eggs, 1 at a time beating until blended after each addition.
• Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
• Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
• In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
• Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
• Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
• Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
• To make the frosting beat 2/3 cups butter at medium until creamy.
• Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
• Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.

FUDGE PECAN RIPPLE LAYER CAKE

Steps:

• Grease 2 9 inch round cake pans, line with wax paper, grease and flour wax paper. Beat shortening at medium speed until fluffy, gradually add 1 1/2 cuos sugar , beating well. Add 2 eggs one at a time, beating each until blended. Combine flour and next three ingredients, add to shortening mixutre alternating with buttermilk, beginning and ending with flour. Beat on high 3 more minutes while scraping sides. Stir in 2 t. vanilla. Pour into pans and set aside. Beat Cream cheese, 2T. butter and cornstarch until creamy. Gradually add Sweetened condensed milk, beat well. Add egg, beat well. Stir in 1 t. vanilla. Spread over cake batter. Bake at 350 for 40 Mins. For Frosting: Beat 2/3 c. butter until creamy, mix powdered sugar and cocoa, add to butter, alternating with milk. Beat until spreading consistancy, stir in 1 t. vanilla. Frost between layers and sides then top of cake. Sprinkle with nuts.

BANANA-FUDGE RIPPLE CAKE

Steps:

• 1.
• Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
• Add bananas; beat well.
• Add eggs, 1 at a time, beating after each addition.
• Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
• Mix after each addition.
• Stir in vanilla.
• Remove 1-1/2 cups batter, and set aside.
• 2.
• Combine 1 cup batter, syrup and cocoa; stir well.
• Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
• Spoon chocolate batter over batter in pan.
• Pour reserved light-colored batter over chocolate batter.
• Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove from pan.
• Cool on a wire rack.
• Combine powdered sugar and next 2 ingredients; stir well.
• Drizzle over cake.

FUDGE RIPPLE CAKE

Steps:

• Mix cake as directed. Add in melted white chocolate. Bake as directed, cool 10 minutes.
• Mix powdered sugar, chocolate chips, margarine and corn syrup in saucepan. Cook over low heat until well blended, stirring constantly. Spread over warm cake. Cool completely.
• Mix pudding and milk, fold into Cool Whip. Use to frost cake. Cover and refrigerate.