Best Texas Fudge Recipes

TEXAS FUDGE CAKE

Steps:

• 1. 1/3 cup unsweetened cocoa powder 1 cup water 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda ½ teaspoon salt 2 large eggs, lightly beaten ½ cup sour cream or buttermilk 1 teaspoon vanilla extract
• 2. Icing 6 tablespoons unsalted butter ¼ cup milk 3 tablespoons unsweetened cocoa powder 3 cups confectioners' sugar ¾ cup finely chopped nuts of your choice 1 teaspoon vanilla extract
• 3. 1. Preheat the oven to 350?F. Butter an 11-by-15-inch pan. (I used a 9 x 13.) 2. Put the cocoa in a medium saucepan and gradually stir in the water. Bring to a boil, add the butter and let melt. Remove from the heat and set aside. 3. Sift the flour, sugar, baking soda and salt together onto a piece of waxed paper. Gradually stir the dry ingredients into the cocoa mixture. Add the eggs, sour cream or buttermilk, and vanilla to the cocoa mixture and stir until smooth. 4. Pour the batter into the prepared pan. Bake for 30 minutes, or until the cake is firm to the touch in the center. 5. While the cake is baking, make the icing: In a medium saucepan, combine the butter, milk and cocoa. Bring to a boil and stir to melt the butter. Add the confectioners' sugar and beat until smooth. Stir in the nuts and vanilla. 6. Spread the icing over the hot cake (still in the pan). Let cool before cutting.

TEXAS FUDGE

Steps:

• Grease a 9x13" baking pan.
• Spread 1/2 of the grated cheeses on the bottom.
• Cover with the chiles.
• Top with the other half of the cheeses.
• Mix eggs with mustard and Worcestershire sauce.
• Pour over cheese.
• Bake@ 375 for 30 minutes.
• Cut into squares to serve.

TEXAS FUDGE...RIGHT!!!

Steps:

• 1. Preheat oven to 350°
• 2. In a large bowl, whisk together eggs and milk. Add grated cheeses.
• 3. Line a 9x13x2-inch baking dish with aluminum foil, grease or spray foil with non-stick spray.
• 4. Spread the chilies over bottom of dish, and cover with the egg, milk and cheese mixture.
• 5. Place pan in center of oven. Bake 40 minutes.
• 6. When baked remove from over to a wire rack to cool slightly before cutting into bite-sized squares.
• 7. Serve hot or at room temperature.
• 8. This can be made a day ahead, because it taste best at room temperature.
• 9. So, place in refrig overnight. Next day, take out of refrig and bring to room temperature before serving.
• 10. If you try it, come back and let me know how much you enjoyed it (or not). I will have to work up enough nerve to give this one a try...=;D
• 11. NOTE: OK, Cindy, I make this all the time...the only difference is I add 2 sleeves of ritz crackers crushed, 1 med onion chopped, and jalapenos to taste...I always add what I think is fairly hot, my family likes it hot...I use pepper jack cheese instead of Monterrey, and not so much milk about half...I am telling you it is a huge hit and everyone asks me to bring it...I cut it in small squares and they just scarf it up...I call it Mexican Fudge and yes I am from Texas and we all like it hot....VICKY SEARCY

HILL'S TEXAS FUDGE CAKE

Steps:

• Bring to a boil: margarine, cocoa and water.
• Pour this over the flour, sugar, salt, 2 eggs, milk, soda and vanilla.
• Bake 20 min at 375* in a jelly roll pan (deep cookie sheet)
• While the cake bakes prepare the frosting.
• Bring margarine, milk, cocoa to a boil. Remove from heat add vanilla - mix well then pour over powered sugar. Stir in nuts and pour over the cake as soon as it come out of the oven - while the cake is still hot.

TEXAS FUDGE RECIPE

Steps:

• Mix shredded cheese's together. Press 1/2 of cheese into 9 inch pan. Place green chile's on top of first layer. Place second layer of the cheese over green chiles layer. Beat 3 eggs and pour over cheese. Bake at 350 degrees until bubbly. Cut into squares and serve warm