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.
Mix sugar, cocoa and salt.
Add cream and mix well.
Add butter and cook over medium heat. Cook to soft ball. Add peanut butter or pecans, marshmallows and vanilla. Beat with electric beater until it begins to turn dull in color.
Dish in a 9 x 13-inch buttered pan.
quare pan.
Garnish with pecan halves, if desired.
Cover
Line an 8 inch square pan with foil.
Microwave butter in a 2 quart microwave safe bowl on high for 1 to 1 1/2 minutes until melted.
Add cocoa and stir until smooth.
Stir in confectioner's sugar and vanilla and blend well, it will be dry and crumbly.
Put the bowl back in the microwave for 30 to 60 seconds, until the mixture is hot.
Stir it until it is smooth and add in the pecan pieces.
Pour into foil lined pan, and spread evenly, cover and refrigerate until firm.
Cut into 1 inch by 1 inch squares.
quare pan.
Garnish with pecan halves.
Cover; chill until
ooden spoon until smooth; add pecan pieces.
Pour into prepared
Melt butter in medium saucepan.
Remove from heat; stir in cocoa.
Stir in confectioners sugar and vanilla.
Add evaporated milk.
Stir constantly over low heat until warm and smooth.
Add pecan pieces.
Pour into foil lined 8-inch square pan; chill. Store, covered, in refrigerator.
Makes 5 dozen squares.
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
ak clean.
Stir the fudge thoroughly but not vigorously by
aramels evenly over fudge to cover completely.
Arrange pecan halves over
he butter needed for the fudge) and sprinkling them with brown
br>
For the smaller recipe, roll dough into a rectangle
t easy to remove uncut fudge from the pans in one
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
livered almonds pressed lightly onto fudge, if desired.
Serve cold
Preheat the oven to 350\u00b0F. Grease and line bottom of a 9-inch springform pan with parchment paper.
Beat egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually beat in sugar, until thick and glossy.
Lightly fold in remaining ingredients. Pour into prepared pan.
Bake for 50-60 mins, until firm. Turn off oven, leaving torte in oven to cool completely. Refrigerate until chilled. Serve with whipped cream, dusted with cocoa powder and topped with hot fudge sauce.
Preheat the oven to 350\u00b0F. Grease and line a 9 inch springform pan with parchment paper.
Beat egg whites in a large bowl with an electric mixer until firm peaks form. Gradually beat in sugar until thick and glossy.
Lightly fold in remaining ingredients and pour into prepared pan.
Bake for 50-60 mins, until firm. Turn off oven and leave cake inside to cool completely. Refrigerate until ready to serve. Cut into wedges and serve with hot fudge sauce and whipped cream, dusted with cocoa powder.
PTIONAL: Dip one end of pecan halves halfway into melted chocolate