br>Drizzle half of hot fudge over top (fudge will solidify).
Spread
o 2 days ahead.
Best way to cut a cheesecake
Stir together the flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt.
Mix in milk, oil and vanilla with a fork until smooth.
Spread evenly in a 9 x 9
x 2-inch ungreased pan.
Sprinkle with brown sugar and 1/4 cup cocoa.
Pour hot water over batter.
Bake for 40 minutes in a 350\u00b0 oven.
Let stand for 15 minutes.
Fill dessert dishes with a generous scoop of vanilla ice cream and cover with Hot Fudge Sundae Cake.
Bring the butter, 1/4 cup corn syrup, and brown sugar to a boil.
Remove from heat; add 2 1/2 cups Rice Krispies and mix well.
Press into a 9 inch pie plate.
Freeze until set.
Mix the peanut butter, hot fudge topping, and 3 Tbsp white corn syrup together.
Spread half of this mixture over the Rice Krispies crust. Freeze until set.
Fill shell with vanilla ice cream and drizzle the remaining sauce over the top.
Freeze until serving.
Set out 10 minutes before serving and use a hot knife to cut.
In an ungreased 9-inch pan, stir together the first 8 ingredients.
Sprinkle with 1 cup brown sugar and 1/4 cup cocoa. Pour the hot water over all.
Bake for 40 minutes at 350\u00b0.
Let stand a few minutes and serve with ice cream.
This bakes up to be cake on top and hot fudge sauce on the bottom.
Bake cake according to package directions.
Make fudge sauce by adding all ingredients together.
Cook and stir for 15 minutes then remove from heat and add vanilla.
To serve cake: slice cake in equal squares in pan.
Then put a piece of cake in bowl and slice in half, like a sandwich.
Pull box away from ice creme and slice ice creme so that you can place it between the 2 slices of cake.
Now pour about 1/2 cup warm fudge sauce over cake and ice cream.
Serve and enjoy.
op with 2/3 cup fudge sauce; freeze for 30 minutes
ale. Whisk in flour, then hot milk mixture.
Return to
irm.
Meanwhile, for the hot fudge sauce, place all ingredients in
Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt together in 9 x 9 pan. Mix in milk, oil and vanilla with a fork. Add nuts and spread mixture in pan. Sprinkle with brown sugar and cocoa. Pour water over batter. Bake 40 minutes at 350\u00b0.
Cake bakes on top with layer hot fudge below. Serve warm with ice cream.
poon half of jar of hot fudge over the brownies.( You can
Toast slices of pound cake in oven on cookie sheet.
Add vanilla ice cream, Hot Fudge Sauce, whipped cream and cherries. It's delicious!
Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
In top of a double boiler, put milk, chocolate and salt.
Cook over rapidly boiling water, stirring often, until thickened. Remove from heat.
Slowly stir in hot water until sauce is of desired thickness.
Stir in vanilla extract.
Makes delicious hot fudge sundaes!
Can be stored in refrigerator and reheated as needed.
ach of Peanut Butter and Hot Fudge for the decorative (and tasty
lates.
Pour Hot Fudge Sauce over and serve.
Hot Fudge Sauce:.
ith ice cream and hot fudge on top.
Hot Fudge Sauce:
Combine
Cream cheese and sugar together thoroughly.
Add peanut butter and milk.
Whip with mixer until light and fluffy.
Fold in Cool Whip (use mixer).
Pour hot fudge into bottom of baked pie shell. Layer peanut
mixture on top of hot fudge.
Cool 5 to 6 hours in refrigerator.
Bake brownies as per directions on box.
You might want to add some of the crushed nuts to the brownie mix.
Take the jar of hot fudge and place jar in a saucepan full of water.
Set it on a stove to get the fudge hot.
Or, place jar in a microwave oven.
Set vanilla ice cream out to soften slightly.
Spread carmel topping in the bottom of oreo cookie crust.
Spread partially thawed vanilla ice cream over carmel topping.
Put in freezer until firm; about 1-2 hours.
Remove and drizzle hot fudge topping over top.
If desired sprinkle with nuts and a dollop of whipped topping.
Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.