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New Orleans Double Chocolate Christmas Praline Fudge Cake Recipe
|Butter/Margarine||1 Cup (16 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Chocolate ganache||1⁄2 Cup (8 tbs)|
|Praline frosting||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5214 Calories from Fat 1985
% Daily Value*
Total Fat 226 g347.8%
Saturated Fat 130.9 g654.7%
Trans Fat 0 g
Cholesterol 908 mg
Sodium 3167.4 mg132%
Total Carbohydrates 790 g263.4%
Dietary Fiber 28.9 g115.5%
Sugars 475 g
Protein 60 g119.6%
Vitamin A 124.4% Vitamin C 0.6%
Calcium 30% Iron 132.6%
*Based on a 2000 Calorie diet
Beat buttermilk, 2 eggs, baking soda, and vanilla at medium speed with an electric mixer until smooth.
Add butter mixture to buttermilk mixture, beating until blended.
Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.)
Coat 3 (8") round cakepans with cooking spray; line with wax paper.
Pour batter evenly into pans.
Bake at 350° for 22 to 24 minutes or until set.
Cool in pans on wire racks 10 minutes.
Remove from pans, and cool layers completely.
Spread about 1/2 cup ganache between cake layers; spread remainder on sides of cake.
Chill cake 1/2 hour.
Pour frosting slowly over center of cake, spreading to edges, allowing some frosting to run over sides.
Freeze, if desired; thaw at room temperature 4 to 6 hours.
Garnish, if desired.