Best Sanders Cream Filled Fudge Topped Cake Recipes
FUDGE-FILLED VANILLA CAKE
For my husband's birthday cake, I used white chocolate pudding mix as part of the cake's topping. Guests rated this fluffy cake excellent. -Linnea Ledgister, Wausau, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, water, oil, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in melted chips until combined., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small saucepan, melt chocolate chips and butter with milk over low heat. Stir in confectioners' sugar, corn syrup and vanilla until smooth. Spread over warm cake. Cool cake completely in pan on a wire rack., For mousse topping, in a large bowl, whisk milk and pudding mix 2 minutes. Let stand 5 minutes or until soft-set. Fold in whipped topping and vanilla until combined. Spread over cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts :
HOT FUDGE SUNDAE CHOCOLATE CAKE
The orginal recipe I had on here I wanted to tweak a bit..I did so and decided to add it as another recipe, it is much better than the one I had on this site. You can go to the new and improved called "Sanders Cream filled fudge topped Cake"..and get the new recipe. Hope you enjoy and sorry for any inconvenience.
Provided by Carole F
Categories Chocolate
Number Of Ingredients 3
Steps:
- 1. See my improved recipe called "Sanders Cream Filled Fudge Topped Cake"...
SANDER'S HOT FUDGE
A rich caramel fudge sauce familiar to Detroit natives in the 50's and 60's. When Sander's disappeared, Mom recreated the legendary sauce. It's decadent on cream puffs with vanilla ice cream, or brownies with choco-mint ice cream. Best of all licked off a finger straight from the fridge!
Provided by knsriley
Categories Candy
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place milk and caramels in double boiler and heat, stirring, until hot and smooth cream is obtained.
- Chop the chocolate and add it to above hot cream. Stir until chocolate is melted.
- Mix in soft ice cream and vanilla extract and stir until smooth.
- VARIATION: Instead of using milk, substitute 1/3 very strong coffee.
- NOTE: Can easily be prepared in the microwave instead of a double boiler. It's a really old recipe!
Nutrition Facts : Calories 533.8, Fat 19.5, SaturatedFat 10.2, Cholesterol 24.4, Sodium 236.8, Carbohydrate 85.2, Fiber 1.4, Sugar 73.2, Protein 7.4
SANDERS CREAM PUFFS AND HOT FUDGE SAUCE RECIPE - (3.8/5)
Provided by GNSnavely
Number Of Ingredients 11
Steps:
- Hot Fudge: Combine all ingredients except vanilla in a deep saucepan. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency. This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original. Cream Puffs: Bring water and butter to a rolling boil. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat. Beat in eggs (1 or 2 at a time is easiest). Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich size as the puff up a lot. Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs. These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot Fudge.
SANDERS' CHOCOLATE BUMPY CAKE
This is a very sweet rich and decadent dessert. It looks very fancy when done but is pretty easy for a novice cook to put together. The recipe says it serves 24 but I think that would be stretching it a bit as the slices would be rather thin to get that many. Especially if you have a sweet tooth ;-)
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 1 9x13 inch cake, 24 serving(s)
Number Of Ingredients 26
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.
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