Old Fashion Fudge Icing Food

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

GRANDMA LORI'S OLD-FASHIONED FUDGE

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

OLD FASHIONED COOKED FUDGE FROSTING OR FUDGE..AWESOME

Steps:

• Melt margarine in large boiler on medium heat.
• Add Karo syrup, Carnation milk and Hershey's cocoa. Mix well and add sugar.
• With unit on High heat, bring to a full rolling boil (one you can not stir down). Reduce heat to medium-high and boil for 4 minutes by the clock.
• Remove from heat and beat with mixer on high until thick and creamy. Add vanilla.
• Spread between layers of cake and on top layer and sides. This will frost 10 layers.
• This recipe makes delicious fudge by cooking 5 minutes by the clock. Beat until thick and creamy. Add 2 cups chopped nuts. Pour into buttered pan and cut into squares when cool.

OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING

Steps:

• Preheat Oven to 350°.
• CAKE:.
• Butter a 9x13 cake pan with 1 tbs of butter and set aside.
• Dissolve the coffee powder in the hot water and let cool.
• In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
• In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
• Add the sour cream and mix well.
• In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
• Beat in the melted chocolate, dissolved coffee, and vanilla.
• Spread the batter into the prepared pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
• Cool on a large wire rack for about 10 minutes.
• Carefully run a knife around the edges of cake, invert onto rack to cool completely.
• ICING:.
• Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
• On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
• Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
• Spread about 1/2 of the icing over the cake, it will be a generous amount.
• Top with the top half of the cake, cut side down.
• Spread the remaining icing over the top and sides of cake.
• Sprinkle with powdered sugar to garnish if desired.

OLD FASHIONED FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
• Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
• Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

OLD-FASHIONED FUDGE CAKE

Steps:

• Position oven rack in center of oven; preheat to 350°; butter two 9-inch round cake pans, line the bottoms with wax paper cut to fit, butter the paper, dust with flour, then invert and tap lightly to shake out excess flour; set aside.
• Add chocolate to the top of a small double boiler over hot water on medium heat.
• Cover until partially melted, then uncover and stir until completely melted; remove from the hot water and set aside, uncovered, to cool slightly.
• Sift together the flour, baking powder, baking soda, and salt; set aside.
• In a large bowl of a stand mixer, cream the butter.
• Add in sugar; beat to mix well; add in eggs, one at a time, beating until the egg is thoroughly incorporated after each addition.
• Mix in the vinegar-the mixture should look curdled.
• Add in melted chocolate and beat only until smooth.
• On low speed, add the sifted dry ingredients in three additions, alternating with the milk in two additions; scrape bowl as needed and beat only until smooth after each addition.
• Place half the batter in each prepared pan and smooth the tops.
• Bake for 35-40 minutes until the layers begin to come away from the sides or the pans and the tops spring back when lightly pressed with a fingertip.
• Remove from oven and, with a small, sharp knife, cut around the insides of the pans to release; then let the layers stand in pans for 5 minutes.
• Cover each layer with a rack, invert, remove the pan, peel off the paper lining, cover with another rack and invert again, leaving the layer right side up to cool.
• Prepare a large, flat cake plate by lining the sides with four strips of wax paper; place one layer upside down on the plate, checking to be sure that the paper touches the layer all the way around; prepare icing.
• Icing: add chocolate and butter in the top of a small double boiler over hot water on medium heat.
• Cover until partially melted, then uncover and stir until completely melted.
• Meanwhile, place all the remaining ingredients in a bowl; beat briefly with electric mixer only to mix.
• Set the small bowl in a large bowl and fill the empty space left in the large bowl with ice and water, filling to about ¾ the depth of the large bowl.
• Add the melted chocolate and butter to the mixture in the small bowl; beat until the mixture thickens slightly.
• With a rubber spatula, stir the icing until it thickens to the consistency of thick mayonnaise.
• Spread a scant 1/3 cup of icing about ¼ inch thick over the bottom layer of cake; cover with the other layer, placing it right side up (both bottoms meet in the middle); spread the sides and top with the remaining icing.
• Remove the strips of waxed paper by gently pulling each one out toward a narrow end.