owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Butter a 9 x 13 pan.
Set aside.
Mix cocoa, sugar, and salt in a large, heavy pan.
Stir in both milks.
Cook over med heat, stirring constantly until mixture comes to full boil.
Boil without stirring until mixture reaches a soft ball stage (234\u00b0 on candy thermometer).
Remove from heat, add vanilla, and butter, but DO NOT STIR.
Allow to cool until lukewarm (about 110\u00b0).
Beat with wooden spoon until fudge thickens.
Spread quickly into buttered pan. Cool completely.
Cut into squares.
Thoroughly combine cocoa, sugar and salt in a heavy 4-quart saucepan, gradually add milk.
Bring to a bubbly boil on medium heat, stirring constantly.
Continue to boil without stirring or until soft ball stage.
Remove saucepan from heat, add butter and vanilla.
Do not stir.
Cool at room temperature.
Beat by hand until fudge thickens and loses some of its gloss.
Quickly spread fudge in buttered pan.
Cut.
Cream butter, sugar and eggs on high for 3 minutes until light and fluffy.
Reduce speed to low.
Combine flour and cocoa; add alternately with milk to creamed mixture.
Pour into 2 greased and cocoa dusted 9-inch cake pans.
Bake at 350\u00b0 for 35 minutes.
Cool 10 minutes.
Remove from pans.
Frost with Cocoa Fudge frosting.
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
Combine butter or margarine, sugar, eggs and vanilla.
Beat on high speed of mixer for 3 minutes.
Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to creamed mixture.
Blend just until combined.
Pour into 2 greased and cocoa dusted 9-inch cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool 10 minutes; remove from pans.
Frost with Cocoa Fudge Frosting.
Combine cocoa, sugar and salt in a large saucepan.
Add milk and mix.
Bring to a boil on medium heat, stirring continuously. Continue boiling until 325\u00b0 is reached or the mixture forms a soft ball in cold water.
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Carnation milk and Hershey's cocoa. Mix well and add sugar
ith foil.
Mix sugar, cocoa and salt in a heavy
Preheat oven to 350\u00b0.
In large bowl, measure chocolate, Bisquick, milk, vanilla and 2/3 cup sugar.
With wire whisk, beat ingredients until smooth.
Pour batter into 9 x 12-inch pan.
In small bowl, mix cocoa and 1/3 cup sugar.
Sprinkle over batter in pan.
Carefully pour 1 1/2 cups boiling water over all.
Do not stir.
Sprinkle with chocolate chips.
Bake 25 minutes.
(Batter will separate into cake and fudge sauce after baking.)
Serve immediately.
Set aside.
Combine sugar, cocoa and milk in a medium
uart saucepan, combine sugar, salt, cocoa, milk and corn syrup. Cook
Mix sugar, milk, chocolate, salt and 2 Tbsp. butter thoroughly. Stir constantly until candy comes to a boil, then stir no more. Lower heat and cook slowly.
When candy reaches 240\u00b0 on a candy thermometer, cook about 8 to 10 minutes longer or until a drop of fudge in cold water forms a soft ball.
Add remaining butter and cool by placing pan in cold water.
Beat until creamy (as it creams the candy will lose its sheen).
Add vanilla and nuts and mix well. Pour into buttered 8x8 inch pan.
When cool, cut into squares.
Combine sugar, salt, cocoa, milk and corn syrup.
Cook stirring occasionally until a little in cold water forms a soft ball.
Remove from heat.
Add butter and peanut butter and let cool until lukewarm.
Add vanilla and beat with spoon until no longer glossy.
Add nuts if you like.
Put into buttered pan and cut.
Combine sugar, cocoa, salt and milk in a 3-quart saucepan. Cook over medium heat, stirring until it starts boiling.
Cook until 237\u00b0 (use candy thermometer in pot).
Remove from heat and add butter and vanilla.
Do not stir.
Cool to 110\u00b0.
Beat with spoon until it starts to lose its gloss and spread in buttered platter.
Mix sugar, cocoa, milk, salt, cream of tartar and cook on medium-high until it forms a soft ball. Stir to avoid sticking. Take off heat and add butter, vanilla and peanut butter if desired. Beat until the shine is gone or until reasonable thickness. Pour on greased waxed paper in a square pan and cut into square when cool.
edium saucepan, combine the sugar, cocoa, and salt, and stir or
Completely mix sugar& cocoa together in large non-stick pan.
Add milk and stir'til completely mixed in with cocoa mixture.
Place over medium heat; stirring constantly bring to a boil and continue boiling and stirring until mixture reaches 240 degrees on a candy thermometer.
Stir in butter and vanilla.
(If desired stir in nuts, now).
Pour into greased 9x9x2-inch pan.
Chill'til hardened, cut into desired size pieces.