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Triple Fudge Cake (11/6/2009)

Triple-Fudge Cake
(recipe courtesy of Betty Crocker)

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz.)
1 box Betty Crocker Supermoist Chocolate fudge cake mix
½ cup vegetable oil
1 cup applesauce
2 eggs
½ cup chopped pecans

Heat oven to 350-degrees F (325 for dark or nonstick pans). Grease bottom only of a 13x9-inch pan with shortening or cooking spray; lightly flour.

In a small microwavable bowl, microwave milk and ½ cup of the chocolate chips uncovered on medium power (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.

In a large bowl, beat cake mix and oil with electric mixer on low speed about 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.

Drop melted chocolate mixture by teaspoonfuls over the batter, dropping more around edge than in center. Stir remaining ½ cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.

Bake 38-43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.

Cut and serve with a little vanilla or chocolate ice cream, or whatever you think would be good along with this cake.

This weeks recommended wine from Vans Liquor Store in East Dubuque-Simi Cabernet Sauvignon..750ml bottle $13.99 through 11-9-09.

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