Child Evangelism Fellowship

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03/11/2024

Hot Fudge Chocolate Pudding Cake

Ingredients:

1 cup all-purpose flour (or plain flour)
1/2 cup white granulated sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract

FUDGE SAUCE:

1/2 cup white granulated sugar
1/2 cup packed light brown sugar
3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)
1-1/4 cups boiling water

Directions:

Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
FOR THE CAKE: Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder, and salt. Add in the milk, butter, and vanilla; whisk until smooth and fairly lump-free.
Pour the batter into the prepared baking pan or dish and spread evenly.
FOR THE SAUCE: Combine together the remaining 1/2 cup white sugar, brown sugar, and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
Bake 35 minutes or until the center is almost set. Remove from oven. Allow to cool for 15 minutes.
Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of the pan over the top of each serve of cake.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 252 kcal | Servings: 4 servings

03/11/2024

Cinnamon Roll Cake with Cream Cheese Frosting😋🍰

Ingredients:

For the Cake:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
Recipe in the First (c.o.m.m.e.n.t ).👇
Enjoy ❤️ 👇👇👇

07/13/2023

Peanut Butter Fudge Cake

Ingredients
FOR THE CAKE:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
16 ounces (about 1 & 1/2 cups) creamy peanut butter

FOR THE ICING:
1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
Place butter in a medium saucepan. Melt over medium heat.
Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
Transfer batter to prepared pan and spread evenly.
Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

Address

31 S Carpenter Avenue Ste 10
Indiana, PA
15701

Telephone

(724) 463-1600

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