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    You are in: Home / Recipes / Farmhouse Holidays Double Chocolate Praline-Fudge Cake Recipe
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    Farmhouse Holidays Double Chocolate Praline-Fudge Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Debber's Note:

    Snowflakes drifting by the frosty windows, but inside we're listening to Christmas carols and decorating cut-out cookies. Dad comes and stomps the snow from his boots. Christmas Saturday, and we're ready for a piece of this special fudgy cake to load up our plates, with a glass of icy milk alongside. COOKING TIME includes chilling the cake. Thanks to Gooseberry Patch for another excellent recipe.

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    Ingredients:

    Serves: 12-16

    Yield:

    holiday ...

    Units: US | Metric

    Cake

    Chocolate Ganache

    • 2 cups semi-sweet chocolate chips
    • 1/3 cup whipping cream
    • 1/4 cup butter, cut into pieces

    Praline Frosting

    Directions:

    1. 1
      Preheat oven to 350; grease three 8- or 9-inch ROUND cake pans; line with wax paper; set aside.
    2. 2
      CAKE --
    3. 3
      Cook butter, cocoa, water in a saucepan over low heat; stirring constantly, until butter melts and it's all smooth; remove from heat; cool.
    4. 4
      In a mixing bowl, combine milk, eggs, baking soda and vanilla at medium speed until smooth.
    5. 5
      Add butter mixture to milk mixture, blending to smooth.
    6. 6
      In another bowl, combine sugar, flour and salt; gradually add to milk-butter mixture, blending until smooth--batter will be THIN (good, 'cause when we eat this -- we won't!) heeheh!
    7. 7
      Pour batter into prepared pans; bake for 22-24 minutes (set).
    8. 8
      Cool cakes on wire racks for 10 minutes; remove from pans, cool layers completely.
    9. 9
      GANACHE --
    10. 10
      Microwave chips and cream in a glass bowl 2-3 minutes until melted.
    11. 11
      Whisk until smooth; gradually add butter, continuing to whisk away the lumps.
    12. 12
      Cool--whisking every 15-20 minutes--until of spreading consistency.
    13. 13
      Makes about 2 cups.
    14. 14
      FROSTING --
    15. 15
      Bring butter, brown sugar and whipping cream to a boil over medium heat, stirring often, boil ONE MINUTE; remove from heat.
    16. 16
      Whisk in powdered sugar and vanilla until smooth; add toasted pecans, stirring gently for 2-5 minutes until frosting begins to cool (no snitchin' in the kitchen!), and thickens slightly.
    17. 17
      Immediately---pour over cake.
    18. 18
      Makes nearly 2 cups.
    19. 19
      FINISH THE CAKE --
    20. 20
      Spread about 1/2-cup ganach between cake layers; spread remainder on sides of cake ONLY (NOT THE TOP!).
    21. 21
      Chill cake for 1/2 hour.
    22. 22
      Pour Praline Frosting SLOWING over the top, spreading to the edges, allowing some to dribble over the sides.
    23. 23
      Freeze if desired--thaw at room temp 4-6 hours.

    Ratings & Reviews:

    • on August 26, 2008

      55

      I made this cake for a family reunion and love the taste and look of it. This cake is very rich so I prefer eating small potions. It's perfect for a special occasion.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Farmhouse Holidays Double Chocolate Praline-Fudge Cake

    Serving Size: 1 (151 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 783.6
     
    Calories from Fat 400
    51%
    Total Fat 44.5 g
    68%
    Saturated Fat 23.8 g
    119%
    Cholesterol 115.7 mg
    38%
    Sodium 398.4 mg
    16%
    Total Carbohydrate 97.9 g
    32%
    Dietary Fiber 3.6 g
    14%
    Sugars 76.6 g
    306%
    Protein 6.4 g
    12%

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