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.
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.
quare pan.
Garnish with pecan halves.
Cover; chill until
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
uttering them makes it easy to remove uncut fudge from the pans
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
Refrigerate until firm.
Cut fudge into 40 squares. Transfer to
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.
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For the smaller recipe, roll dough into a rectangle
our, so it will be easy to cut.
Repeat the
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
livered almonds pressed lightly onto fudge, if desired.
Serve cold