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.
Fudge -- First, line a 8x8\" pan
egrees F.
The original recipe says to grease a 12
o this temperature otherwise your fudge will not set.
Add
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.
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Sift cocoa and sugar into a large microwave dish.
Add milk, but do not stir.
Lay margarine sticks on top.
Do not stir.
Cook on High 6 minutes.
Remove from microwave and stir thoroughly.
Add vanilla and nuts. Mix well.
Pour onto buttered platter.
Cool in refrigerator for one hour.
Do not double recipe!
ocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLE COFFEE-MATE Liquid
Microwave chocolate and milk in 1 1/2-quart microwavable bowl on High 1 minute; stir well.
Microwave 1 minute longer. Stir until chocolate is completely melted and smooth.
Stir in vanilla, salt and walnuts.
Spread into greased 9 x 5-inch loaf pan. Refrigerate 30 minutes or until firm.
Cut into squares.
About 1 1/2 hours before serving or day ahead:
In 5-quart glass or glass-ceramic casserole, combine sugar, half and half, syrup and salt.
Cook on High 5 to 7 minutes until mixture comes to a full boil, stirring occasionally.
Set microwave-safe candy thermometer in place.
Continue to cook on High 7 to 10 minutes or until temperature reaches 240\u00b0 or soft ball stage (when a small amount of mixture dropped into a bowl of cold water forms a soft ball that flattens on removal from water).
Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts. Turn filling into pie shell. Top with walnut halves in decorative pattern.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool.
Grease an 8-inch square pan.
Microwave chocolate chips and the condensed milk uncovered in a 2-quart bowl on High for 2 minutes.
Stir until smooth.
Stir in sugar and vanilla, then the walnuts until well blended.
Pour into greased pan and spread evenly.
Chill until firm, about 1 1/2 hours.
Cut into squares.
f Peanut Butter and Hot Fudge for the decorative (and tasty
ondensed milk (NOT regular condensed). Microwave on high 5 to 8
Fudge:
Spray an 8x8-inch
on stick cooking spray.
Microwave the butter or margarine in
In microwave bowl, combine chocolate chips with condensed milk and salt.
Microwave on High for 1 1/2 minutes; stir thoroughly. Microwave for another 1 1/2 minutes.
Stir in nuts and vanilla. Line an 8 or 9-inch pan with aluminum foil and put contents into pan.
Cool to room temperature.
Remove foil and cut into squares. Makes about 2 pounds.
I do not refrigerate the fudge to cool it. It stays creamy if not refrigerated.
Whisk together pudding mix, sour cream and milk in medium bowl; set aside. Place 1 1/2 cups peanut butter chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or until smooth. Using hand mixer, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours. Prior to serving, top with remaining peanut butter chips. Servings: 8.
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.