MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

1 c A-P flour
3/4 c Sugar
6 tb Baking cocoa; divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
2 tb Oil
1 ts Vanilla extract
1 c Packed brown sugar
1 3/4 c Hot water
Ice cream or whipped cream;
- opt

Set oven @ 350ºF/175ºC.

In a large bowl, whisk flour, sugar, 2 tablespoons
cocoa, baking powder and salt. In another bowl, whisk
milk, oil and vanilla until blended. Add to flour
mixture; stir just until moistened.

Transfer to an ungreased 9" square baking pan. In a
small bowl, mix brown sugar and remaining cocoa;
sprinkle over batter. Pour hot water over all; do not
stir.

Bake 35-40 minutes. Serve warm. If desired, top with ice
cream.

Vera Reid, Laramie, Wyoming

Makes: 9 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... A true leader is not who is elected but who takes action to help others. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were at
home, haven't in years tho. Not too long ago Rachel texted me, asking
for the recipe so I took a picture of it, texted it back to her. (G)
I usually skipped the nuts; mom would put them in sometimes but more
often make it without and it tasted just as good.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were
at home, haven't in years tho. Not too long ago Rachel texted me,
asking for the recipe so I took a picture of it, texted it back to her. (G) I usually skipped the nuts; mom would put them in sometimes but
more often make it without and it tasted just as good.

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I'm make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and is
always a hit.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Death By Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate, Dairy
Yield: 12 Slices

15 1/2 oz Box Devils Food Cake mix
3 7/8 oz Box instant chocolate
- pudding mix
1/2 c Water
1/2 c Oil
4 lg Eggs
1 c Dairy sour cream
12 oz Bag Chocolate Chips
Chocolate syrup; garnish
Powdered sugar; garnish
Shortening & flour for pan

Combine cake mix, pudding mix, water, oil, eggs and sour
cream. Whisk until well combined and there are no dry
clumps. Add in your chocolate chips and mix until just
combined.

Grease your bundt pan well. A thin layer of shortening
or Pam and a dusting of A-P flour. Properly greasing
the pan is eritical to easily removing your cake from
the pan intact, as well as not burning the outer edge
of your cake, don't skip this step!

Pour the cake batter into greased bunt pan. Bake @
375oF/190oCfor 45-50 minutes. When cake is done, a
toothpick or fork will come out mostly clean.

Leave in pan until completely cooled. After plating
cake, drizzle with chocolate syrup and a dash of
powdered sugar to garnish!

UDD NOTE: If you wish garnish each slice with a nice
Maraschino cherry impaled with a cocktail skewer (a
plastic sword or fancy toothpick). Makes a nice looking
presentation even if your guests do not care for the
cherries.

Uncle Dirty Dave's Kitchen

MMMMM



... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were
at home, haven't in years tho. Not too long ago Rachel texted me,

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I'm make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and
is always a hit.

Just brought back some memories. I'm not doing too much cake baking
these days, usually just for a pot luck or something else on that line. Sometimes a hot milk cake in spring to go with fresh strawberries, but I
think I passed on doing that this past spring. I do the pumpkin roll in
October for Steve's birthday most years. Last year we'd just gotten back
from an extended trip so bought a pumpkin roll--it didn't taste as good
as the home made so I went back to doing one this year.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were
at home, haven't in years tho. Not too long ago Rachel texted me,

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and
is always a hit.

Just brought back some memories. I'm not doing too much cake baking
these days, usually just for a pot luck or something else on that line. Sometimes a hot milk cake in spring to go with fresh strawberries, but
I think I passed on doing that this past spring. I do the pumpkin roll
in October for Steve's birthday most years. Last year we'd just gotten back from an extended trip so bought a pumpkin roll--it didn't taste as good as the home made so I went back to doing one this year.

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin roll.
One of which is from Diabetes Connect and looks rather "monkey motion"
and this one (which has no pumpkin)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linus' Great Pumpkin Roll
Categories: Cakes, Desserts, Fruits
Yield: 2 servings

1/2 c White, spelt, or whole wheat
- pastry flour
1 ts Baking powder
1/8 ts Salt
100 g Water or other liquid (1/3
- cup + 1 TB + 1 tsp)
2 tb Sugar
2 tb Applesauce or oil
1/4 ts Pure vanilla extract

Combine all dry ingredients; then blend in wet
(including applesauce), but be sure not to overmix.

Spread onto a greased pan.

Cook for 3-4 minutes @ 420oF/215oC and remove only once
the edges are beginning to firm. (You might need to cook
it longer, depending on your oven.) Let cool ten minutes
for a few minutes, then spread on cream cheese frosting
and sprinkle extra cinnamon if you like.

Cut off all four edges so it forms a rectangle (if you
used the circle pan). Spread on jam, or whatever else
you wish.

Roll carefully, using a spoon or spatula to help ease
the roll over without tearing.

Return to oven and bake another 7-8 minutes.

Once a nice golden color has risen in the dough and it's
somewhat springy, it's finished. Remove and slice into
small pinwheel rounds.

And as always, it's always better eaten warm.

And with chocolate chips ??

Happy Halloween, everyone!

RECIPE FROM: https://collegiateculinaire.wordpress.com

Uncle Dirty Dave's Archives

MMMMM

... Age 60 might be the new 40, but 9:00 pm is the new midnight.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and
is always a hit.

Just brought back some memories. I'm not doing too much cake baking
these days, usually just for a pot luck or something else on that line. Sometimes a hot milk cake in spring to go with fresh strawberries, but
I think I passed on doing that this past spring. I do the pumpkin roll
in October for Steve's birthday most years. Last year we'd just gotten back from an extended trip so bought a pumpkin roll--it didn't taste as good as the home made so I went back to doing one this year.

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion"
and this one (which has no pumpkin)

Title: Linus' Great Pumpkin Roll
Categories: Cakes, Desserts, Fruits
Yield: 2 servings

The one I have calls for 2/3 c pumpkin. Got it from my MIL when we came
back from Germany in 1992. It's baked as a regular cake in a 10x15
rimmed sheet pan, then rolled as soon as it comes out of the oven. When
it is cooled, it is unrolled, filled with a cream cheese mix and
re-rolled, put in the fridge until serving time. I'll dig out the recipe
and post it; you will probably add it to your collection. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cookie Cake
Categories: Cakes, Desserts
Yield: 8 servings

3/4 c Butter; softened
1/2 c Sugar
1/2 c (packed) brown sugar
1 lg Egg; room temp
+=PLUS=+
1 lg Egg yolk; room temp
2 ts Vanilla extract
2 c A-P flour
2 ts Cornstarch
1 ts Baking soda
1/4 ts Salt
1 c Semisweet chocolate chips

MMMMM--------------------------FROSTING-------------------------------
1/2 c Butter; softened
4 1/2 c Confectioners' sugar
1 1/2 ts Vanilla extract
5 tb (to 6 tb) milk
Food coloring & sprinkles;
- opt

Set oven @ 350ºF/175ºC.

Line the bottom of a 9" springform pan with parchment.
In a large bowl, cream butter and sugars until light and
fluffy, 5-7 minutes. Beat in egg, egg yolk and vanilla.
In another bowl, whisk flour, cornstarch, baking soda
and salt; gradually beat into creamed mixture. Stir in
chips. Press onto the bottom of prepared pan.

Bake until golden brown, 20-25 minutes. Cool on a wire
rack 10 minutes. Loosen sides from pan with a knife;
cool completely. Remove rim from pan. Carefully remove
cookie cake from bottom pan; transfer to serving
platter.

In a large bowl, beat butter, confectioners’ sugar,
vanilla and enough milk to reach piping consistency. If
desired, beat in food coloring. Pipe around edge of
cookie cake. If desired, garnish with sprinkles.

Lisa Kaminski, Wauwatosa, Wisconsin

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... I hate it when I wish upon a star only to realize it was just an airplane. === MultiMail/Win v0.52
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