I don’t know where this good luck came from but this month I got another one of my favorite blogs for Secret Recipe Club! I was assigned to Baking and Boys! which I have been reading for years now – if I remember correctly, Katrina and I were both fairly early members of Tuesdays with Dorie and that’s how I originally discovered her blog. Everything she blogs is wonderful but I especially love when she talks about her (4!!) boys. She gives me hope that I might just survive raising my boys!
I thought I was going to have a hard time picking a recipe but I was lying in bed one night, watching Big Brother After Dark (omg, has anyone else lost their summer to this crap?! I stay up way too late every night watching), and I came across this Fudge Rounds recipe. It’s no secret that I love a Little Debbie knockoff recipe so of course I chose it!
I swore up and down that I wasn’t going to eat one but I just couldn’t resist. They really do taste just like the Little Debbie Fudge Rounds but better because you can add as much frosting as you want! Perfect for those days when you want the most chocolatey treat ever!
- 1/2 cup plus 2 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 6 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- pinch of salt
- 1 1/2 cups powdered sugar
- 1-2 tablespoons heavy cream or milk
- 1/4 cup semisweet chocolate chips
- 1/2 teaspoon canola oil
Preheat oven to 350F. Line a baking sheet with parchment paper.
In the bowl of a mixer fitted with a paddle attachment, cream together butt and sugar until light in color and fluffy. Add the egg and vanilla; mix well.
In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter mixture and beat just until combined.
Scoop rounded pingpong ball-sized balls of batter onto the prepared baking sheet. Bake for 9-11 minutes, until the centers no longer look wet. Let cool on baking sheet for a minute or 2 and then transfer to a wire rack to cool completely. Repeat with remaining batter.
In a clean bowl, cream the butter until light and fluffy. Add the vanilla and mix well. Sift the cocoa powder and powdered sugar together; add to the butter in small batches and beat until all the sugar is incorporated. Add heavy cream 1 tablespoon at a time until your filling reaches desired consistency.
When cakes are cool, spread a bit of the filling on half of them and then top with another cake.
Microwave the chocolate and oil in 20 second bursts, stirring between each one, until the chocolate is melted. Drizzle over each cake. Let sit until chocolate is set.
High altitude: I added an extra egg because I wanted the cakes to stay very soft.
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