Macadamia Fudge Cake Recipes

Steps:

• Line an 8-in. square pan with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine the chocolate chips, milk and salt. Cook and stir over low heat until chips are melted. Remove from the heat; stir in nuts and vanilla. Pour into prepared pan. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.

Steps:

• In a mixing bowl cream butter and sugar until fluffy.
• Beat in egg,sour cream and vanilla.
• Combine flour,cocoa,coffee,baking powder,baking soda and salt,add to creamed mixture and mix well.
• Pour into a greased 9 inch round baking pan.
• Bake at 350 for 30 minutes or until toothpick comes out clean.
• Cool for 10 minutes,remove from pan to wire rack to cool completely.
• For Topping,combine chocolate chips,cream,sugar,butter and corn syrup in a saucepan,bring to a boil,stirring constantly.
• Reduce heat to medium,cook and stir for 7 minutes.
• Remove from heat and stir in vanilla.
• Cool for 10-15 minutes.
• Beat with a wooden spoon until slightly thickened,about 4-5 minutes.
• Stir in nuts.
• Place cake on serving plate,pour topping over cake.

Steps:

• Preheat oven to 350.
• Spray a 9" or 10" springform pan with Pam.
• In a small saucepan, combine condensed milk and chocolate chips.
• Heat on med-low setting til chocolate is melted, stirring occasionally.
• In a large bowl, combine cake mix, cinnamon and oil until crumbly.
• Place pears in a blender and blend until smooth.
• In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
• (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
• Spread batter evenly in prepared pan.
• Drop chocolate chip mixture by spoonfuls over the batter.
• Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
• Bake 45-50 minutes or until top springs back lightly when touched in center.
• (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
• Remove side of pan and cool.
• Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
• To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.

Steps:

• Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired., Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Steps:

• Line a 18cm (7 1/8") square tin with baking paper.
• Place condensed milk and melts in a saucepan and stir over a low heat until smooth, remove from heat.
• Add nuts and zest and mix well.
• Pour into tin and refrigerate overnight prior to cutting.