ell risen.
Meanwhile, to make fudge sauce, combine ingredients in a
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.
r the Marshmallow Creme.
* MAKE HALF A BATCH: You may
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
o this temperature otherwise your fudge will not set.
Add
baking tray.
To make the cakes, beat the butter
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Remove 2 Tblsp. of the fudge topping; set aside. Spoon remaining
Make cake batter according to box
nd just set.
Meanwhile, make hot fudge sauce: Combine all ingredients
range extract in a bowl. Make a well in center of
hours, but better to make 1 to 2 days ahead
lour into a large bowl. Make a well in the center
ool completely.
Meanwhile, to make the fudge frosting, combine butter, sugar
Combine first four ingredients and freeze.
When ready to use, thaw couple of hours.
Pour in ginger ale.
I always make 2 recipes.
Freeze a month ahead if need to.
Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil.
In a medium bowl combine confectioners' sugar, cocoa and cinnamon.
Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.
Pour into prepared pan. Refrigerate for 1 hour, or until firm.
Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles.
.
For the frosting, make the Chocolate Fudge Frosting Mix as directed
p-- this is your pumpkin Make your favorite buttercream frosting and
Combine butter, sugar and milk in a large, heavy pan.
Over low heat, bring to full boil; stir.
Boil for 5 minutes; stir. Remove from heat.
Add remaining ingredients.
Stir; make sure all is mixed well.
Pour into greased 13 x 9-inch pan.
Cool completely.
Makes 3 pounds fudge.
while it bakes make fudge layer.
While fudge bakes make filling.
While