lended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
then cool.
Break the chocolate into the cream. Stir until
Vanilla Ice Cream with Chocolate Fudge Swirl:
In a mixing
Cool completely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter
Mix all ingredients together, except frosting.
Blend well. Put in a Bundt cake pan.
Cook at 325\u00b0 for 30 to 45 minutes.
Let cool.
Then frost with Chocolate Fudge frosting.
enter comes out clean.
Chocolate Fudge Cake: Combine margarine, sugar and
Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
Mix chocolate fudge pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.
Line a 7x11 inch rimmed baking pan with parchment paper.
Melt butter and honey in a saucepan over medium heat. Add raisins and sugar. Bring to a boil then remove from heat and let cool slightly. Whisk in egg. Combine crushed cookies, pecans and dark chocolate then mix in butter mixture. Press firmly into prepared pan and chill for 30 mins, until firm.
Meanwhile, to make the topping, melt chocolate and shortening in a saucepan over low heat, until melted and smooth. Spread over chilled bars. Chill until firm. Cut into squares to serve.
readcrumbs, milk, and the grated chocolate. Spoon the mixture into the
Crack two heath bars in small pieces and place in cake batter. Follow instructions on cake mix. Warm the chocolate fudge sauce and mix with eagle brand milk. Set aside. Poke holes in cake and pour mixture over it. Crack 3 heath bars and mix with cool whip. Spread on cooled cake. Sprinkle remaining heath bars on top. Refrigerate over night before serving.
Prepare cake mix as directed.
Bake in 9 x 13-inch pan.
Let cool 15 minutes.
Poke with large fork.
Pour a jar of heated caramel sauce over cake.
Let cool.
Frost with chocolate fudge frosting.
Whip the whipping cream with powdered sugar.
Spread over frosting.
Crush Heath bars and sprinkle over whipped cream. Cover and freeze overnight.
Leave out several hours to defrost and enjoy.
then breadcrumbs, milk and grated chocolate. Spoon mixture into the molds
irm.
For the chocolate topping, melt chocolate and oil in a
While cake is still warm, take a wooden spoon and poke holes all over with the handle.
Pour Eagle Brand milk over the cake. Spread fudge topping over cake.
Whip the whipping cream and frost cake (or use Cool Whip).
Top with crushed Heath bars.
Refrigerate until ready to eat.
or the sauce, place the chocolate, cream, vanilla and butter in
In large saucepan, combine first 4 ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil.
Boil for 5 minutes stirring constantly.
Remove from the heat.
Stir in marshmallows until melted.
Add chocolate bars and baking chocolate; stir until melted.
Fold in vanilla and pecans. Mix well.
Pour into greased 5x10x1 pan.
Chill until firm.
Cut into squares.
Yields 5 1/2 pounds of very good fudge!
etween 2 bowls. Stir melted chocolate into 1 bowl and the
Cut angel food cake into 1-inch squares.
Sprinkle with 3/4 cup Kahlua and set aside.
Mix chocolate fudge instant pudding.
Take frozen Skor candy bars and smash them into small pieces.
In a large saucepan, combine first four ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in marshmallows until melted.
Add chocolate bars and baking chocolate; stir until melted.
Fold in vanilla and pecans; mix well.
pour into a greased 15-inch x 10-inch x 1-inch baking pan.
Chill until firm.
Cut into squares.
Melt chocolate in small bowl over hot