Cousin Terri's Nut Fudge

Cousin Terri's Nut Fudge

Mix in saucepan:

2-1/4 cups sugar

1/4 cup butter (1/2 stick)

16 marshmallows

        or 1 cup marshmallow creme

1/4 tsp salt

1 cup evaporated milk

Cook and stir over medium heat until mixture boils and is bubbly all over the top. Boil and stir over medium heat 5 more minutes. Remove from heat.

Stir in one teaspoon vanilla and one 6-oz package (1 cup) semi-sweet chocolate chips until melted. Add one cup chopped nuts. Spread in a buttered 8- or 9-inch pan and cool.

Velvet Almond Fudge Cake

Becky with Grandma's dog Nina
ca. 1980, Nahcotta Boat Basin

A "chocoholic's" delight, this cake is easy and really needs no frosting, since it already has has a triple dose!

Velvet Almond Fudge Cake

1-1/2 cups sliced or blanched slivered almonds

1 pkg (12 oz) chocolate chips

1 pkg chocolate fudge or chocolate cake mix

1 pkg (3.4 oz /4 serving size) instant chocolate fudge or chocolate pudding mix

4 eggs

1 cup sour cream

1/2 cup water

1/4 cup oil

1/2 tsp vanilla

1/2 tsp almond extract

Toast almonds at 350° F for 3 to 5 minutes; allow to cool. Sprinkle 1/2 cup of almonds on bottom of well greased 10 inch tube pan.  Set aside remaining almonds and chocolate chips.  Measure remaining ingredients into mixer bowl.  Blend; then beat at medium speed 4 minutes.  Stir in chips and almonds.  Pour into pan and smooth--batter is fairly thick. Bake at 350° F  for 65 to 70 minutes, or until cake begins to pull away from sides of pan.  Do not underbake.  Cool in pan 15 minutes.  Remove and finish cooling on rack. 

Serve with dollop of whipped cream or scoop of ice cream, if desired. 

Mom's Chocolate Applesauce Cake

Mom mad

Mom (and friend) ca. 1955

e this cake for many birthdays and special occasions in our family. It is a fairly simple, moist cake, but the chocolate whipped cream makes it taste divine.

Mom's Chocolate Applesauce Cake

1 pkg chocolate cake mix

(preferably a "basic" one without added pudding)

1 tsp soda

1-2/3 cups applesauce (about 14 oz)

(the original recipe called for "1 can" but they don't seem to sell it that way these days)

2 eggs

1/4 cup vegetable oil

1/4 cup water

Preheat oven to 350° Fahrenheit.  Grease and flour two 9-inch round cake pans. Beat cake mix, soda and applesauce with electric mixer.  Add eggs, oil and water and beat for about two minutes on medium speed.  Bake for 30 to 35 minutes or until done.  Fill and frost with Chocolate Whipped Cream.

Chocolate Whipped Cream Frosting

2 cups heavy cream

1/3 cup powdered sugar

2-1/2 Tbs cocoa

1/2 tsp vanilla

Sift powdered sugar and unsweetened cocoa together. Add to cream and vanilla. Mix together; do NOT beat.  Chill at least two hours, then whip until stiff.

Excellent Chocolate Fudge Cake and Frosting

It isn't hyperbole--this really is an excellent cake, well worth making "from scratch."

Excellent Chocolate Fudge Cake

3 squares unsweetened chocolate

Me with cousin Terri, Roseburg, OR ca. 1955
(Chocoholics from childhood)

2-1/4 cups sifted cake flour

2 tsp baking soda

1/2 tsp salt

1 stick (1/2 cup) butter, softened

2-1/4 cups firmly packed light brown sugar

3 large eggs

1-1/2 tsp vanilla

1 cup sour cream

1 cup boiling water

Preheat oven to 350° F. In a small bowl melt chocolate over hot, not boiling water. Let cool. Grease and flour two 9-inch cake pans. Sift together the flour, soda and salt.

In a large bowl mix together butter and brown sugar, then add eggs and beat at high speed for five minutes until light and fluffy. Mix in vanilla and cooled melted chocolate.

Using a wooden spoon, stir in half the dry ingredients alternately with half of the sour cream, beating well with the spoon after each addition until batter is smooth. Stir in boiling water. Pour into prepared pans (batter will be thin).

Bake at 350° F. for 35 minutes or until centers of cake spring back when lightly pressed with fingertips. Cool in pans on wire racks for about 10 minutes, then run a thin knife around sides of pans to loosen and turn onto wire racks to cool completely.

Chocolate Fudge Frosting

4 squares unsweetened chocolate

1 stick (1/2 cup) butter, softened

1 pound powdered sugar

1/2 cup milk

2 tsp of vanilla

Melt chocolate and butter in a heavy saucepan over low heat just until melted. Combine sugar, milk and vanilla in a deep bowl and stir until smooth, then stir in chocolate mixture. Place bowl in a larger bowl filled with ice and water, then beat with a wooden spoon until frosting is thick enough to hold its shape when spread.

Use about one fourth of the frosting to fill between the layers and the remaining to cover the cake.