Fudge Macaroons Recipes

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.

Steps:

• In a saucepan over low heat,melt chocolate and butter.
• Remove from heat and cool slightly.
• Stir in the sugar,flour,salt,vanilla and eggs,mix well.
• Spread half the batter into a 13x9x2 inch baking pan.
• In a bowl combine the filling ingredients.
• Spoon over chocolate layer.
• Carefully spread remaining chocolate mixture over filling.
• Bake at 350°F for 35-40 minutes or until the sides pull away from the pan.
• Allow chips to soften for a few minutes,then spread over bars.
• Sprinkle with walnuts.
• Cool completely before cutting.

Steps:

• Combine first three ingredients and bring to a boil.
• Cook, stirring for 2 minutes then remove from heat.
• Stir in vanilla and chips until they melt.
• Add remaining ingredients, stir and drop quickly onto wax paper.
• Chill till firm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
• In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
• Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
• To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.