rown sugar, flour, 3 tablespoons cocoa powder, baking powder, and salt
pray 2 8-inch round cake pans with vegetable spray.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
br>Frosting:
Whisk together cocoa and 1/4 cup plus
br>put butter, water and cocoa powder in a sauce pan
Preheat oven
to
325\u00b0.
Sift flour and sugar together. In a saucepan,
mix
butter, cocoa and water. Bring to a boil (or put in microwave for 1 minute).
Remove from heat and pour mixture over flour.
Mix well.
Add soda to buttermilk then to flour mixture.
Add
eggs
and
vanilla
and
mix.
Pour
into greased and
floured
9 x 13-inch cake pan and bake 45 minutes to 1 hour. Ice with Mississippi Fudge Cake Icing.
Preheat oven to 350\u00b0.
Spray 9 x 13 x 2-inch pan; set aside. Sift flour, cocoa, sugar, salt and soda together in large bowl. Add vinegar, vanilla, water and oil.
Beat with mixer for 2 minutes.
Pour batter into pan and bake for 30 to 35 minutes or until cake springs back when lightly touched in the center.
Allow to cool.
Ice in the pan with cocoa frosting.
Makes 24 servings.
nd floured 9-inch round cake pans. Bake at 350\u00b0
Mix sugar, eggs and Crisco.
Add flour, soda, salt, cocoa, buttermilk and vanilla.
Pour into three cake pans.
Bake at 350\u00b0 until done.
Cook milk, cocoa, syrup and sugar to soft ball stage.
Add margarine and vanilla. Let cool to lukewarm, then beat until it holds shape.
Add nuts and spread in buttered platter.
May use crunchy peanut butter instead of nuts and margarine.
Preheat oven to 350\u00b0.
Grease and flour a 13 x 9 x 2-inch pan. In large bowl, sift flour with sugar, cocoa, baking soda and salt.
Add shortening and milk.
Beat 2 minutes.
Add eggs and vanilla; beat 2 minutes longer.
Pour batter into pan; bake 35 to 40 minutes or until surface springs back when gently pressed with fingertip.
Cool completely and frost.
Preheat oven to 350\u00b0.
Coat a 9 x 13 x 2-inch pan with no-stick cooking spray.
Sift flour, cocoa, sugar, salt and soda together in large bowl.
Add vanilla, vinegar, oil and water; beat into dry ingredients for 2 minutes.
Pour into pan and bake for 30 to 35 minutes or until done.
Allow to cool and ice in pan with cocoa frosting.
Serves 24.
FOR THE FUDGE CAKE: Melt chocolate in water in
Preheat oven to 350\u00b0.
Chop almonds and toast at 350\u00b0 for 3 to 5 minutes.
Sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan (chiffon pan).
Set aside remaining almonds and chocolate chips.
Measure remaining ingredients into a mixing bowl; blend, then beat at medium speed for 4 minutes.
Stir in chips and almonds.
Pour into pan and bake at 350\u00b0 for 70 minutes, or until cake begins to pull away from sides of pan.
Cool in pan for 15 minutes.
Remove and continue cooling on rack.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Prepare and bake care as directed.
While cake is in the oven, make the pudding as directed.
When the cake is done, poke holes all over it.
Then pour hot pudding over the hot cake.
Cool ten to fifteen minutes.
Then pour caramel topping over all this. Refrigerate.
Serve with whipped topping.
Make cake in a long, square pan.
It needs to be thin layered so you can cut thin square slices (2 per person).
Place 1 slice or square on plate.
Add slice of ice cream.
Add other slice of cake, then pour 2 tablespoons of warm sauce over this.
Add whipped cream and a cherry.
This makes a quick dessert for Sunday lunch.
Kids love it because it looks like Shoney's hot fudge cake.
Heat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan.
In large saucepan, cook filling as directed on package.
Blend cake mix (dry) into hot pudding.
Beat by hand or mixer 1 to 2 minutes. Pour in pan.
Sprinkle batter with chocolate pieces and nuts. Bake 30 to 35 minutes.
Top with whipped cream when ready to serve.
-inch pans) or until cake begins to pull away from
For the Cake:
Preheat oven to