Skip to main content

Fudge Cake

1 stick oleo
1 c sugar
4 eggs
1 large can Hershey's Syrup
1 c flour
1 tsp baking powder
miniature marshmallows
1/2 c pecans

Cream oleo and sugar. Beat in eggs, one at a time. Add chocolate syrup. Mix in flour and baking powder. Bake 30 minutes at 350 degrees in a 9x13 pan. Leave in pan and sprinkle marshmallows and pecans over hot cake. Pour the icing listed below over this mixture.

ICING:
In a sauce pan and over direct heat, melt 1/2 stick oleo and 2 squares of bitter chocolate. Beat in 1 1/2 c powdered sugar and one egg. Add 1 tsp vanilla.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Hooten Poopies

2 bananas 1 small can frozen orange juice 1 small can (use the OJ can) vodka 1 small can (use the OJ can) triple sec 1/2 large can pineapple juice ice Makes 48oz before ice.  Mix in blender.
Post a Comment
Read more

Yeast Rolls

5/8 c warm water 2 c all purpose flour, sifted 2 TBS sugar 1 egg 1 pkg dry yeast 3 TBS shortening 3/4 tsp salt Pour water into large bowl, add yeast and stir to dissolve.  Add half the flour.  Add salt, sugar, shortening and egg.  Beat with mixer or by hand until well mixed.  Add rest of flour and stir by hand.  Cover and let rise until double or about an hour and a half.  Stir well and put onto floured board.  Knead and roll out 1/2 inch thick.  Cut with large biscuit cutter and place in greased muffin tins.  Let rise until very light or about an hour.  Bake in 425 degree oven for 10-15 minutes.  Makes one dozen. Note from Melanie: I didn't roll them out but just formed them into balls. Let rise  then baked at 400 for about 10 minutes, then another few minutes at 350 and then turned the oven off and let them sit to make sure they were done.
Post a Comment
Read more

Pralines

1 box light brown sugar 1 small can undiluted evaporated milk 2 TBS Karo 2 TBS water 1/2 stick butter (frozen)* 1 tsp vanilla 1 1/2 c pecan halves Boil together sugar, milk, water and Karo until soft ball is formed when tested in cold water.  Remove from heat.  Add butter.  Cool.  Add vanilla and beat until creamy.  Add pecans and drop by spoonfuls on was paper. *Note from Kathy: the recipe says to cool after the butter; however, if you use frozen butter you shouldn't need to wait.  Add the whole piece of frozen butter and keep stirring until melted. Note from Melanie: The picture of the praline I used was NOT made with frozen butter and I let it cool a little.  This seemed to make the candy a little thicker and not wanting to drop and spread as easily.  Since I didn't listen to the butter advice, I ended up pressing them between wax paper.  Also, they look a little shiny in the pic because they're not totally cool yet. ...
Post a Comment
Read more