Hot Fudge Cake??

[Didee]

Hi, I am looking for a cake recipe for the new silicone "bundt" cake pan. I heard about one using a can of frosting in the bottom of the pan then the cake mix. You are supposed to eat it warm and it is supposed to taste like hot fudge! Anyone heard of it or have the recipe???

Didee

[Windy]

BUT IF YOU GET ALL THE INFO CORRECT ABOUT IT PLEASE SEND ME , BUT IF YOU GET ALL THE INFO CORRECT ABOUT IT PLEASE SEND ME , BUT IF YOU GET ALL THE INFO CORRECT ABOUT IT PLEASE SEND ME , BUT IF YOU GET ALL THE INFO CORRECT ABOUT IT PLEASE SEND ME , BUT IF YOU GET ALL THE INFO CORRECT ABOUT IT PLEASE SEND ME , BUT IF YOU GET ALL THE INFO CORRECT ABOUT IT PLEASE SEND ME Sounds yummyyyyyyy

[TupperGal]

Not sure if you could do similar to this one Using regular chocolate cake and a can of Chocolate Frosting?

this is the German Chocolate cake you can make with the can of frosting

GERMAN CHOCOLATE CAKE

1 box of german chocolate cake mix
mix as directed

1 can of the pecan german chocolate frosting

Spread the frosting in the bottom of the bundt pan before pouring batter in,
then bake as directed in the oven or for about 13 -15 minutes in the microwave,
then after it comes out let it set for 5 minutes before inverting onto plate and it has the warm frosting on top...

[Windy]

Thank you so much .. i will do that for my daughters b-day april 23 she will be 12 Wow shes makeing me feel old

[canadianmom]

I have done the cakes in the silicon form in all different ways. You can do any type of frosting in the bottom, basically icing the form itself and then you can put any type of cake mix in on top. Of course the german chocolate one is fantastic but you can use your imagination and come up with many other combinations!
BTW it seems to work better when the cake is prepared according to the directions with the ingredients called for by the package itself. You will also find ones with pudding in the mix will work better for moistness! I have overcooked them so try them at 5 min intervals for the first 2 times and then 2 min or even 1 min at once.
Good luck and happy baking!
Linda

[Windy]

thankx linda:flo:

[TupperGal]

:ty:
Linda,
I appreciate you letting us know you have tried it with others and it works that way that is :awe:

[amymisha]

Not quite what you're looking for, but I can assure you that this cake is AWESOME!!!
Fudge Pudding Cake

Tips: An easy, one-bowl cake spread in a pan with a thin, boiling mixture of sugar, cocoa, coffee, and water poured on top. During baking, the thin mixture sinks to the bottom and thickens beautifully, while the cake rises to the top. This is a version of a dessert I grew up on as a kid. It can be served warm or at room temperature, but is best eaten within a day of making. Store it at room temperature, or freeze (in the pan, tightly covered); to thaw, leave in wrappings, and let sit at room temperature until no longer cold. Homey and unsophisticated and delicious, this is great for a beginning baker to help with. Wonderful served warm with vanilla ice cream

Cake:

1 cup all-purpose flour
3/4 cup granulated sugar
4 Tbsp. unsweetened cocoa powder, preferably Dutch process
1-1/2 tsp. baking powder
Pinch salt
2/3 cup water
1 tsp. vanilla
1/4 cup (1/2 stick) unsalted butter, melted
Topping:
3/4 cup firmly packed light brown sugar
1/3 cup unsweetened cocoa powder, preferably Dutch process
2 Tbsp. granulated sugar
1-1/2 tsp. instant coffee granules
Pinch salt
1 cup water
For Cake: Adjust rack to center of oven. Preheat oven to 350 degrees F. Butter an 8-inch square cake pan at least 1-3/4 inches deep.
Into medium bowl, sift flour, sugar, cocoa powder, baking powder, and salt. Add vanilla to water, then add both to dry ingredients along with melted butter. With hand-held electric mixer at low speed (or with a large whisk), beat until ingredients are well-mixed and most lumps are gone. Turn into prepared pan. Spread level, then push batter slightly higher in corners. Let stand at room temperature while you prepare Topping.

Topping: In small, heavy-bottomed saucepan, combine all ingredients except water. Mixwell, pressing out as many lumps as possible with back of spoon. Add water. Place over medium heat; stir almost constantly until mixture comes to a boil, scraping sides of pan occasionally and presing out any lumps with back of spoon. Remove from heat. Immediately but carefully pour boiling hot mixture all over cake batter (don't pour too much in any one area). Using pot holders, very carefully transfer the now-hot pan to the preheated oven.

Bake 24 to 31 minutes, or just until cake tester inserted into center of cake emerges with only a few moist crumbs clinging to it. Do not overbake. Cool on rack at least 1 hour before serving.

6 to 9 servings

Amy
Boston, MA