5 July 2010
Chocolate fudge cake recipe
- 2 1/2 c Sugar
- 1/2 c Margarine or butter
- 2/3 c Evaporated milk
- 1 Jar (7 oz.) marshmallow creme
- 2 c Semi sweet chocolate chips
- 3/4 c Chopped walnuts
- 1 ts Vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds—36-48 squares.