Best Sanders Cream Filled Fudge Topped Cake Recipes

SANDERS CREAM FILLED FUDGE TOPPED CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease or spray Pam in a 12 cup fluted bundt pan.
• 2. In a mixing bowl add cake mix, coffee, oil, eggs, and sour cream and beat with mixer for 2 minutes. Pour batter into greased bundt pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Place on rack and cool for 5 minutes, then remove from pan and cool completely.
• 3. While cake is cooling, prepare Cream filling. In a mixing bowl add the butter, shortening, vanilla and beat with mixer until light and fluffy. In a small saucepan add the 3/4 cup milk and allow to come to a boil and then turn off heat and leave on burner. With electric mixer or kitchen aide take the 1 cup of sugar and slowly add 1 Tablespoon of sugar to the butter/shortening mixture to 1 Tablespoon of the hot milk..making sure the milk stays hot..keep doing this until you have used all the milk and sugar..the idea is when adding the granulated sugar to add the hot milk so it dissolves the granulated sugar and isn't gritty in the filling. Keep beating until mixture is whipped and is creamy.
• 4. Now take a knife and cut the completely cooled cake horizontally and place the bottom piece (larger of the two) on the bottom of the cake server, now spread about 3/4 of the cream filling on this layer...and take the other piece and place on top of the cream filling making sure the good side is showing for the top of that cake..and press down slightly.
• 5. Take a medium saucepan, and add Chocolate, granulated sugar, butter, milk and vanilla over medium heat until all is melted and blends together..chocolate may not blend completely but when the confectioners sugar is added it will blend in nicely. Boil for 1 minute. Then remove from heat and add quickly the 2 cups of confectioners sugar stir well and IMMEDIATELY pour/drizzle over the bundt cake top, it will look thin..but it sets up quickly like fudge does, so move fast, allowing it to run down the sides. Allow fudge to set up and cool before adding remaining cream filling as dollops with adding the maraschino cherry as shown in picture above. I use a decorator's bag to pipe mine on, if you don't have one just use a spoon to make dollops and place the cherry in the middle of each dollop.
• 6. I cover with lid if kept over night, this does not need to be refrigerated. Enjoy!

SANDERS' CHOCOLATE BUMPY CAKE

Steps:

• For Cake: In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds.
• Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds.
• Add flour; beat for 5 minutes.
• Batter will be very bubbly.
• Pour batter into greased (9x13 inch) pan and bake at 375ºF for 35-40 minutes.
• For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste.
• Whip at medium speed, adding milk slowly and gradually, until light and fluffy.
• Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly.
• Mix this meringue slowly into the above mixture.
• Add vanilla and remaining 1/2 cup powdered sugar.
• This last amount of sugar can be doubled if stiffer icing is desired.
• For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter.
• Bring mixture to a boil.
• When mixture reaches the soft-ball stage, remove from heat.
• Add remaining butter, powdered sugar and vanilla.
• This will have a"pouring consistency".
• TO ASSEMBLE CAKE: prepare cake as directed.
• When cake is cooled, place cake in freezer for at least 30 minutes.
• Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake.
• Return to the freezer for at least an additional 15 minutes.
• Apply cooled fudge frosting to top of cake, covering buttercream rolls completely.
• Return to freezer for several minutes or more to set frosting.

BUMPY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Whisk the cocoa powder and instant espresso in a large bowl. Pour in the vegetable oil, water, milk and vanilla extract and whisk until smooth. Add the baking soda, baking powder, salt and eggs and whisk until smooth. Whisk in the granulated sugar until well combined. Fold in the flour until smooth. Pour the batter into the prepared baking dish. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, 33 to 35 minutes. Transfer to a wire rack to cool completely in the dish, about 1 hour. Freeze until hardened, about 1 hour.
• For the buttercream: Meanwhile, fit a piping bag with a 1/2-inch round tip. Combine the sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth and thick but pliable. Adjust the consistency if needed by mixing in the milk. Transfer the buttercream to the piping bag. If the buttercream has become too soft and warm, refrigerate until chilled, about 10 minutes.
• With a short side of the cake dish facing you, pipe 7 rows of buttercream crosswise on the cake 1 to 1 1/2 inches apart. Return the cake to the freezer until the buttercream is very cold, about 30 minutes.
• For the fudge frosting: Whisk the confectioners' sugar, buttermilk and vanilla in a medium saucepan over medium heat. Add the cocoa powder, corn syrup and salt and bring to a boil, whisking constantly. Fit the saucepan with a candy thermometer, reduce the heat to medium low and cook until the mixture reaches 240 degrees F. Remove the saucepan from the heat and add the butter a few pieces at a time, whisking constantly, until the frosting is smooth. Let cool slightly, about 10 minutes.
• Pour half of the fudge frosting over the buttercream rows, tilting the dish slightly so that the entire surface is covered and the fudge drips down the sides of the cake. Return the dish to the freezer until the fudge hardens, about 10 minutes. Repeat frosting with the remaining fudge and refrigerate the cake for 20 minutes to let the fudge harden before serving. Be sure to use a sharp knife to cut the cake; the fudge is sticky, especially around the edges of the cake. The cake can be stored, covered, in the refrigerator for up to 1 week.