Sweetheart Fudge Cake Recipe

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Sweetheart Fudge Cake Recipe
Sweetheart Fudge Cake Recipe photo by Taste of Home
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Sweetheart Fudge Cake Recipe

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5 1 1
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"When asked to make dessert for a friend's engagement party, I came up with this cake," recalls Tiffany Taylor of St. Petersburg, Florida. "It's great for Valentine's Day."
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) chocolate fudge cake mix
  • 1 teaspoon vanilla extract
  • 1/4 cup currant jelly, warmed
  • 3/4 cup whipping cream
  • 3 squares (1 ounce each) semisweet chocolate, chopped
  • 1 can (16 ounces) vanilla frosting
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 pints fresh raspberries

Directions

Grease and flour two 9-in. heart-shaped or round baking pans. Prepare cake mix according to package directions; stir in vanilla. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.
While cakes are still warm, poke several holes in cakes with a wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely.
In a mixing bowl, beat frosting until fluffy; fold in whipped topping. Place one cake on a serving plate; spread with frosting. Top with second cake; spread remaining frosting over top and sides. Garnish with raspberries. Refrigerate for 2 hours before cutting. Yield: 12-14 servings.
Originally published as Sweetheart Fudge Cake in Taste of Home February/March 2003, p8

  • 1 package (18-1/4 ounces) chocolate fudge cake mix
  • 1 teaspoon vanilla extract
  • 1/4 cup currant jelly, warmed
  • 3/4 cup whipping cream
  • 3 squares (1 ounce each) semisweet chocolate, chopped
  • 1 can (16 ounces) vanilla frosting
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 pints fresh raspberries
  1. Grease and flour two 9-in. heart-shaped or round baking pans. Prepare cake mix according to package directions; stir in vanilla. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.
  2. While cakes are still warm, poke several holes in cakes with a wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely.
  3. In a mixing bowl, beat frosting until fluffy; fold in whipped topping. Place one cake on a serving plate; spread with frosting. Top with second cake; spread remaining frosting over top and sides. Garnish with raspberries. Refrigerate for 2 hours before cutting. Yield: 12-14 servings.
Originally published as Sweetheart Fudge Cake in Taste of Home February/March 2003, p8

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karoldixon User ID: 2564829 46303
Reviewed Feb. 20, 2012

"Great cake, fast and easy to prepare. Had a lot of left over frosting and chocolate sauce, could cut back a little on those amounts."

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