hot fudge chocolate pudding cake

INGREDIENTS

• 1 1/4 cup hot water
• 1 1/2 cup sugar
• 1 1/4 cup all purpose flour
• 1 cup cocoa, divided
• 2 1/4 tsp baking powder
• 2/3 cup milk
• 1/2 tsp salt
• 1/3 cup melted butter
• 2 tsps vanilla
• 2/3 cup brown sugar

Optional:

• Ice cream for serving on top

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine 3/4 cup of the white sugar, flour, 1/2 cup of the cocoa, baking powder, and salt.
3. Combine with melted butter, vanilla and milk. Mix until smooth and well combined.
4. Spread the above batter in a greased 2 quart glass baking dish (a 10″ glass pie plate will also work).
5. In another bowl combine the remaining sugar and cocoa with the brown sugar. Use a whisk to do this so everything is well combined.
6. Sprinkle the above over top of the batter that was spread in the baking dish.
7. Now, GENTLY pour the hot water over the powdered layer. DO NOT MIX THIS! The hot water must sit on top of these layers for the magic to happen! 😀
8. Now place the baking dish in the oven and bake for 35 – 40 minutes.
9. Allow the pudding cake to stand for 15 – 20 minutes before serving.
10. Serve warm with a dollop of ice cream on top if desired! 😀

Famous Fudge – Don’t LOSE this recipe

I am looking for a recipe for fudge using carnation milk, with no chocolate or marshmellow, just the plain Fudge ,My Mother made it for us in the fifties and it was very good .

This is a very simple fudge recipe using evaporated milk, , and chips that brings raves. It is a classic recipe that is often requested. Instructions are also given for butterscotch and mint flavors.

Famous Fudge

INGREDIENTS:

1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

2 tablespoons butter or margarine

1/4 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1/2 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla extract


INSTRUCTIONS:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.


FOR MILK CHOCOLATE FUDGE:

SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.


FOR BUTTERSCOTCH FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.


FOR PEANUTTY CHOCOLATE FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.