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Fudge cakes
Fudge Cakes
Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
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2/3 cup Pillsbury's Best All-Purpose Flour* -- sifted
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1/4 cup butter
1 cup sugar
2 egg yolks -- unbeaten
1/4 cup milk
2 ounces unsweetened chocolate -- melted
1/2 cup Funsten's Nuts -- chopped
2 egg whites -- stiffly beaten
Sift together the flour, baking powder, and salt. Cream butter and gradually
add sugar, creaming well. Add egg yolks, milk and melted unsweetened
chocolate. Blend in the dry ingredients;mix thoroughly. Stir in nuts. Fold
in 2 stiffly beaten egg whites. Turn into 9 x 9 inch pan, well greased and
lightly floured on bottom. Bake in moderate oven (350 degrees) 25 to 30
minutes. Cool and frost with Chocolate Frosting. Cut into bars or squares.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder and
salt.
FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper baking cups, 1/4 to
1/3 full. Bake 15 to 20 minutes. Cool and frost.
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NOTES : Developed by Ann Pillsbury.
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| Free recipe:
Fudge cakes
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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