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How To make Fudgy Hanukkah Cake
1 1/2 c Brown sugar; packed
1 1/4 c Flour; all purpose
1/2 c Cocoa powder; unsweetened
-sifted 1 1/2 t Baking soda
3/4 t Baking powder
1 pn Cinnamon
1 pn Salt
1 Egg
1 Egg white
3/4 c Buttermilk
3/4 c Coffee; strong
1/3 c Oil; vegetable
ICING:
1/4 c Cocoa powder; unsweetened
-sifted 4 t Sugar; granulated
4 t Cornstarch
1/2 c Milk; skim
1/4 c Corn syrup
1 t Vanilla
Edible gold glitter;-opt -or coconut In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt. In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just till blended. Pour into greased 8" square cake pans. Bake in 350F oven for 30 to 40 min or till tester inserted into centre comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes. (Cake can be frozen up to 2 months) ICING: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or till thickened and glossy. Let cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter if using. SERVES:12
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EASY & QUICK Hot Chocolate Fudge | RECIPE
Smooth and sweet white chocolate and dark chocolate fudge, topped with mini marshmallow bits. So delicious and a super easy fudge recipe! No thermometer or crazy mixing! RECIPE BELOW!
Ingredients
White Layer:
3 ¼ cups white chocolate chips
2 tbsp unsalted butter
1 can condensed milk
1 tsp vanilla extract
Chocolate Layer:
3 ¼ cups dark chocolate chips
2 tbsp unsalted butter
1 can condensed milk
Mini marshmallow bits
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