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Famous Fudge Travel


Chocolate Cake

  • 2 Pillsbury cake mixes — 1 dark, 1 German chocolate, mixed together
  • 2 1/2 cups water
  • 8 small eggs, well beaten
  • 2 teaspoons vanilla extract
  • 1 cup Crisco oil
  • 1 stick (1/2 cup butter

Fudge Frosting

  • 4 cups confectioners' sugar
  • 2 tablespoons cocoa powder
  • 1 cup milk
  • 1 can evaporated milk
  • 1/2 cup white Karo syrup
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 1/2 stick butter
  • 1 cup nuts, optional


  1. Cake: Mix all ingredients, then put into four square 9-inch pans (or round pans for layer cake).
  2. Bake on middle rack for 30 minutes at 350 degrees F, until not quite done to touch. Don't over-bake.
  3. Let cool.
  4. Fudge Frosting: Mix confectioners' sugar and cocoa powder.
  5. Add milks, white syrup, salt and melted butter. Boil at medium heat until it becomes a soft ball in water, or until candy thermometer reads 230 degrees F.
  6. Let cool.
  7. Beat until it loses gloss.
  8. Add half stick of butter, vanilla extract and nuts. Add milk for better spreading consistency, if necessary.

Source: Iowa Farmer Today

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