ith flour mixture. Stir in vanilla and pecans. Pour batter into
ack.
Meanwhile, for the fudge frosting, stir butter, brown sugar and
ompletely.
Meanwhile, for the fudge frosting, stir butter, 1/3 cup
Add eggs, milk, oil, and vanilla; beat on medium speed of
br>Meanwhile, to make the fudge frosting, combine butter, sugar and 1
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.
akes are cooling, make the fudge frosting/icing. Place all of the
FOR THE FUDGE CAKE: Melt chocolate in water
ver medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs
efore filling and frosting them.
Make the frosting shortly before you
ilk. Add chocolate mixture and vanilla; mix well. Pour into 2
luffy.
Add eggs and vanilla, beating well.
Add dry
weet potatoes, orange juice, and vanilla extract. Combine flour and next
Mix the first 5 ingredients together.
Add the eggs, oil and sour milk.
Stir together and add vanilla and water.
Bake at 350\u00b0 about 45 minutes.
When cool, cover with Fudge Frosting.
Bring to a boil butter, cocoa and milk, stirring constantly until thick.
Remove from heat.
Add other ingredients and mix until blended.
Spread immediately on top of hot cake.
I start making my frosting about 3 or 4 minutes before the cake is done baking.
This fudge frosting tastes like fudge candy on top of a cake.
dd eggs, sour milk and vanilla.
Mix well.
Put
Combine sugar, cocoa and salt in a heavy saucepan. Stir in milk. Add butter; bring to a boil. Cover and cook over medium heat 2 minutes. Remove from heat and stir in vanilla. Beat at medium speed of an electric mixer until spreading consistency. Yield: 2 1/4 cups.
Heat oven to 350\u00b0.
Grease and flour rectangular pan, 13 x 9 x 2-inch or 3 rounded 8 x 1 1/2-inch pans or 2 rounded 9 x 1 1/2-inch pans.
Beat all ingredients except fudge frosting in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into pans.
Bake rectangular pan for 40 to 45 minutes or until toothpick inserted comes out clean.
Cool 10 minutes; remove from pans.
Cool completely.
Round pans should be baked 30 to 35 minutes.
Prepare cake mix as directed.
Bake in 9 x 13-inch pan.
Let cool 15 minutes.
Poke with large fork.
Pour a jar of heated caramel sauce over cake.
Let cool.
Frost with chocolate fudge frosting.
Whip the whipping cream with powdered sugar.
Spread over frosting.
Crush Heath bars and sprinkle over whipped cream. Cover and freeze overnight.
Leave out several hours to defrost and enjoy.
Mix all ingredients together, except frosting.
Blend well. Put in a Bundt cake pan.
Cook at 325\u00b0 for 30 to 45 minutes.
Let cool.
Then frost with Chocolate Fudge frosting.