Chocolate Fudge And Nut Cake Recipes

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CHOCOLATE NUT FUDGE



Chocolate Nut Fudge image

This old-fashioned silky smooth fudge that's dotted with just the right amount of nuts is sure to appeal to sweet tooths of all ages, assures Lori Saunders of Sterling, Illinois.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 pounds.

Number Of Ingredients 9

1 tablespoon plus 1 cup butter divided
4 cups sugar
1 cup milk
32 large marshmallows
2 cups milk chocolate chips
2 cups (12 ounces each) semisweet chocolate chips
2 ounces unsweetened chocolate, melted
1 to 1-1/2 cups coarsely chopped nuts
1-1/2 teaspoons vanilla extract

Steps:

  • Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly. , Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla. , Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE FUDGE AND NUT CAKE



Chocolate Fudge and Nut Cake image

Chocolate cake mix, chocolate pudding mix, cocoa powder, semi-sweet chocolate, bittersweet chocolate.... Meet the chocolatiest chocolate fudge cake EVER.

Provided by My Food and Family

Categories     Home

Time 1h32m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1/4 cup unsweetened cocoa powder
1-1/2 cups mixed nuts, chopped, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
2 oz. BAKER'S Bittersweet Chocolate
1/4 cup butter, softened
1/4 cup milk
1 lb. powdered sugar (about 4 cups)

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package. Add dry pudding mix and cocoa powder; mix well. Stir in 3/4 cup nuts. Pour into 2 greased and floured 9-inch round pans.
  • Bake 30 to 32 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Melt chocolates as directed on package. Beat butter in large bowl with mixer until creamy. Add melted chocolate and milk; mix well. Gradually add sugar, mixing well after each addition.
  • Stack cake layers on plate, spreading 1/2 cup frosting between layers. Spread top and side of cake with remaining frosting. Sprinkle with remaining nuts.

Nutrition Facts : Calories 520, Fat 28 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

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