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.
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
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.
br>Frosting:
Whisk together cocoa and 1/4 cup plus
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
In small pan over low heat, stir together honey and peanut butter until smooth.
Remove from heat; add cocoa powder and blend well.
Add remaining ingredients.
Press into oiled 9 x 9 x 2-inch pan. Cut into 36 squares.
Chill until firm. Yields 36. Serving size:
1.
Slice margarine or butter into a bowl.
Add milk and cocoa. Cook on Full power for 2 minutes.
Stir in sugar; beat until smooth.
Add vanilla and nuts; cook on Full power for 30 seconds. Beat.
Add marshmallows and pour out into buttered dish.
Cool and cut into squares.
Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a
bubbly boil on medium heat, stirring constantly. Boil without stirring to 234\u00b0 (soft-ball stage). Remove from heat. Add butter or margarine and vanilla. DO NOT STIR! Cool at room temperature to 110\u00b0. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered dish. Cool. Makes 3 dozen squares (36 servings).
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350\u00b0. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
ans and cool completely. Spread Fudge Frosting between layers and on
Grease pan.
Melt butter and baking cocoa. Stir well. Add sugar and mix. Add eggs, one at a time, and beat. Stir in vanilla, flour and salt. Fold in nuts.
Put in pan.
Bake at 350\u00b0 for 25 minutes.
Carnation milk and Hershey's cocoa. Mix well and add sugar
irst time you use the recipe to get the right cooking
ift together the sugar and cocoa.
Pour the cheese mixture
ream with general drizzles of fudge ripple. Do not mix the
aper.
Combine sugar, butter, cocoa powder, baking soda and 2
edium saucepan, combine sugar, butter, cocoa powder, baking soda and 2
o use later in the recipe.
Place the measured Coke
bsp boiling water. Sift the cocoa powder, brown sugar and flour
rom heat. Add chocolate and cocoa, stirring until well combined and