Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 ...
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.
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.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
ans and cool completely. Spread Fudge Frosting between layers and on
ile keeping the fudge at a
Prepare pie crust.
Put penuche quick fudge mix into bowl. Add eggs, water, mincemeat and melted butter.
Beat with rotary beater until thoroughly blended.
Stir in chopped nuts.
Pour into unbaked crust.
Bake at 375\u00b0
for 40 minutes until filling is set. Cool.
Serve with whipped cream or ice cream. Serves 8 to 10. Tastes somewhat like pecan pie.
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.
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
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.
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
Do not bring to a boil until sugar is dissolved.
Cook to temperature of 238\u00b0 or forms a soft ball in cold water.
Place in cold water to cool.
When cool, stir.
Add nuts and vanilla.
When starts to harden, pour into a greased pan.
(The smaller the pan, the thicker the fudge.)
Cut in inch pieces.
(I wrap mine in wax paper.)
ream with general drizzles of fudge ripple. Do not mix the
Take the first 3 ingredients and boil until forms a soft ball in cold water when tested.
Beat until thick and creamy.
Stir in chopped pecans or peanuts or walnuts.
A few persons seem to prefer \"cashew\" nuts (chopped).
Pour the beaten fudge into a lightly buttered dish and cut into squares when cool.
ake 1-1/2 lbs fudge.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
stir & keep stirring until the fudge looses it's gloss. This
Fudge -- First, line a 8x8\" pan
nd spread with penuche frosting.
to prepare PENUCHE FROSTING:.
combine