op and sides with Mocha Fudge Sauce.
Mocha Fudge Sauce:
In small
ire rack.
For the mocha glaze, combine chocolate, butter and
overed in refrigerator.
Nonalcoholic Mocha Version-------------------------(R).
When making
br>Meanwhile, for the hot fudge sauce, place all ingredients in
ream and top with the fudge sauce.
Heat oven to 350 degrees F. Coat 15 x 10-inch baking pan with no-stick cooking spray.
Prepare brownie mix according to package directions using oil, water and eggs. Spread evenly in prepared pan. Bake 17 to 20 minutes or until set in center. Cool 15 minutes. Freeze 30 minutes to make cutting easier.
Microwave chocolate chips in medium microwave-safe bowl on high 45 seconds or until melted and smooth when stirred. Stir in sweetened condensed milk, hazelnut spread, salt and almond extract until smooth.
Trim edges of brownies. Cut into ...
ew silicone pans with this recipe and did not need to
wo cubes of sugar coated fudge.
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
quart saucepan, make the mocha mousse. Mix 1/4 cup
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
Fudge -- First, line a 8x8\" pan
Line an 8-inch square baking pan with foil.
Combine sugar, milk, marshmallow, butter, coffee liqueur and instant coffee in a 2-quart saucepan.
Heat to boiling over medium heat, stirring constantly.
Boil 5 minutes.
Remove from heat.
Stir in chocolate chips until melted.
Stir in nuts and vanilla.
Spread fudge into prepared pan.
Refrigerate until firm.
Remove fudge from pan and discard foil.
Yields 2 1/2 pounds, 16 pieces.
Preheat oven to 375\u00b0.
Grease and flour two 9-inch round pans. Prepare, bake and cool cake following directions.
pread about 3/4 cup Mocha Fudge Frosting onto one layer. Top
Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350\u00b0F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove ...
In heavy saucepan over low heat, melt chips with milk, sweetened condensed milk, instant coffee dissolved in water and vanilla.
Remove from heat and stir in nuts.
Spread evenly in aluminum foil-lined 8 or 9-inch square pan.
Chill 3 hours or until firm.
Turn fudge onto cutting board.
Peel off foil and cut into squares.
Store in refrigerator.
Makes about 2 pounds.
Baking Temperature: 325\u00b0.
Baking Time: 22 minutes.