BAKER'S FABULOUSLY FLAWLESS FUDGE RECIPE - FOOD.COM
This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time)
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Cook Time 2 hours
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 4
Steps:
- Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
- Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
- Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
- Chill 2 hours or until firm. Cut into squares.
- VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
- WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.
Nutrition Facts : Calories 93.9, FatContent 6, SaturatedFatContent 2.3, CholesterolContent 2.6, SodiumContent 10.8, CarbohydrateContent 10.6, FiberContent 0.9, SugarContent 9.5, ProteinContent 1.3
BAKER'S CHOCOLATE WELLESLEY FUDGE CAKE RECIPE (1941 ...
Provided by CLICKAMERICANA.COM
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 20
Number Of Ingredients 17
Steps:
- (All measurements are level.) Place 4 squares of chocolate and the water in the top part of a double boiler.
- Cook and stir over boiling water until the chocolate is melted and the mixture thickens.
- Add the 1/2 cup of sugar and cook for 2 minutes.
- Cool to lukewarm.
- Sift the flour once, measure, add the baking soda and salt, and sift together three times.
- Cream the butter, adding 1-1/4 cups of sugar gradually, and cream together until light and fluffy.
- Add the eggs, one at a time, beating thoroughly after each is added.
- Add the milk and remaining flour to the creamed mixture, alternately in two parts each, beating after each addition until smooth.
- Then add the vanilla extract and chocolate mixture and blend.
- Bake in two greased 8- by 8- by 2-inch layer pans in a moderate oven (350 F) for 40 minutes, or until done.
- Now, to make the "Easy fudge frosting", melt 3 squares of Baker's unsweetened chocolate and tablespoons of butter over boiling water; blend.
- Add the 1-1/2 cups of sifted confectioner's sugar, light cream or top milk, and a dash of salt all at once.
- Beat until smooth.
- Place the mixture over a low flame, cook and stir until the mixture bubbles up well around the edges.
- Add 1 teaspoon of vanilla, then add the 1-1/4 cups of sifted confectioner's sugar in thirds, beating after each addition until smooth. (If necessary, place the mixture over a bowl of cold water until thick enough to spread.)
- Spread the "Easy fudge frosting" between the layers and on the top and sides of the cake.
Nutrition Facts : Calories 506 calories, CarbohydrateContent 93 grams carbohydrates, CholesterolContent 48 milligrams cholesterol, FatContent 14 grams fat, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1, SodiumContent 198 grams sodium, SugarContent 78 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
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