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.
esired, frost cooled bars with Quick Fudge Frosting and sprinkle with 1
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
o this temperature otherwise your fudge will not set.
Add
hoto visit http://the-best-recipes.blogspot.com/.
Fudge sauce: Melt chocolate chips and
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
Line an 8 inch square pan with foil, extending foil over edges.
Lightly butter foil.
Melt chips in large saucepan over very low heat, stirring until smooth.
Remove from heat; stir in frosting.
Add marshmallows and mixed nuts; mix until well coated. Spread in buttered foil-lined pan.
Refrigerate until firm. About 1 hour.
Remove fudge from pan by lifting foil; remove foil from fudge.
Cut into squares.
Make cake in a long, square pan.
It needs to be thin layered so you can cut thin square slices (2 per person).
Place 1 slice or square on plate.
Add slice of ice cream.
Add other slice of cake, then pour 2 tablespoons of warm sauce over this.
Add whipped cream and a cherry.
This makes a quick dessert for Sunday lunch.
Kids love it because it looks like Shoney's hot fudge cake.
ire rack.
Frost with Quick and Easy Chocolate Frosting, if
et.
Meanwhile, make hot fudge sauce: Combine all ingredients in
br>Meanwhile, for the hot fudge sauce, place all ingredients in
Add 3/4 of the fudge and stir until just combined
br>To make the chocolate fudge sauce, place the chopped chocolate
piece.
Heat hot fudge on high for 30 to
Break graham cracker in half crosswise.
Place one half on small paper plate or microwavable plate; top with marshmallow.
Spread remaining 1/2 of cracker with fudge sauce.
Place cracker with marshmallow in microwave.
Microwave at HIGH 12 to 14 seconds or until marshmallow puffs up.
Immediately place remaining cracker, fudge side down, over marshmallow.
Press crackers gently to even out marshmallow layer.
Cool completely.
Melt drops in microwave-safe dish just until they are smooth enough to blend.
Immediately add the peanut butter and beat together.
Immediately drop by teaspoon onto buttered wax paper. Must be done quickly.
It sets fast.
You can use chunky peanut butter if you like nutty fudge!
nd slice and serve like fudge or simply start over. When
Boil margarine, sugar, milk and cocoa for 2 minutes.
Add 3 cups quick cooking oats and vanilla.
Drop onto wax paper and cool.