Start with Duncan Hines dark Dutch fudge cake mix.
Add peppermint extract to the batter while mixing.
Bake and cool as directed, then sprinkle crushed peppermint candy on top of frosted cake.
In 9 x 13-inch pan, put 1 layer of graham crackers in bottom of pan.
In a bowl, mix milk with French vanilla pudding.
Mix Cool Whip with pudding mixture.
Pour 1/2 pudding mix over graham crackers.
Add another layer of graham crackers; pour in rest of pudding mix and add one more layer of graham crackers.
Heat one plastic container of Duncan Hines Dutch fudge icing mix in microwave.
Drizzle over graham crackers.
he cake has a soft fudge interior.
Test for doneness
Preheat oven to 350\u00b0.
Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake following directions for low cholesterol recipe.
Stir cinnamon into frosting.
Frost top and sides of cake.
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
efore topping with icing.
FUDGE ICING:
In a small
Fudge -- First, line a 8x8\" pan
3x9x2 inch baking pan (this recipe was tested with the Perfect
esults, do not double this recipe.
br>the foil since the fudge will not stick.
Combine
candy thermometer. Make your fudge on a dry day. Too
br>You can double the recipe for Double-Stuff Oreos, but
In a large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter.
Stir occasionally until smooth. Add popcorn.
Toss until well coated.
Press half of mixture firmly into a greased 9-inch square pan.
Spread fudge sauce evenly over mixture.
Press remaining popcorn mixture over fudge. Allow mixture to cool and harden.
Slide spatula under entire mixture and slide onto a cutting board to cut into bars.
Makes 16 bars.
o this temperature otherwise your fudge will not set.
Add
issolved,.
Follow the above recipe to the end, but use
about 3 minutes. (Make sure fudge is warm, smooth and shiny
Preheat oven to 350 degrees.
Grease 15 1/2 X 10 1/2 in. pan. Prepare cake following package directions for basic recipe.
Pour into pan.
Bake for 20-25 minutes or until tooth pick inserted in center comes out clean.
In large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter; stir occasionally until smooth. Add popcorn; toss until well coated.
Press 1/2 of mixture firmly into a greased 9-inch square pan.
Spread fudge sauce evenly over mixture.
Press remaining popcorn mixture over fudge.
Allow mixture to cool and harden.
Slide spatula under entire mixture and slice onto a cutting board to cut into bars.
Makes 16 bars.