Sanders Cream Filled Fudge Topped Cake Recipes

Steps:

• First, prepare pudding.
• In a large saucepan, stir flour, sugar, and milk together.
• Stir continuously, cooking over medium heat, until bubbly.
• Cook, while stirring, for two minutes more.
• Remove from heat and stir about a cup of the milk mixture into the eggs gradually.
• Add this egg mixture back into the saucepan with the rest of the milk mixture and cook until NEARLY bubbly, avoiding a boil.
• Cook on low heat for two minutes more, stirring.
• Stir in the vanilla, cover the surface of the pudding with plastic wrap, and chill until serving time.
• Preheat the oven to 400 degrees F.
• Combine the water, oil, sugar, and salt in a large saucepan and bring to a boil.
• Add all of the flour and stir well with a wooden spoon until dough forms a distinct ball in the middle of the saucepan.
• Cook a minute longer, while mashing and mixing the dough.
• Remove from the heat and let rest to cool for two minutes.
• Beat each egg into the dough, one by one.
• Drop the dough, in smoothed mounds, onto a greased baking sheet and bake about 25 minutes.
• For assembly, use a serrated knife to cut almost entirely around each puff three-quarters of the way up, to make a lid.
• Scoop out any excess dough that may be left inside, and spoon some filling into each puff, replacing the lids after finishing.
• Dust in a light coating of powdered sugar for presentation.

Steps:

• Mix together the chocolate crumbs and the butter and pat onto the bottom of a 13X9X2 inch pan.
• Place in freezer to firm up while preparing filling.
• Remove Heath Bars from refrigerator and crush into smallish pieces.
• Soften ice cream and mix with the crushed candy bars.
• Carefully spread the ice cream over the crumb crust, cover with foil and freeze overnight.
• Sauce: In a double boiler, melt chocolate chips and butter, stirring often.
• Add sugar and evaporated milk and cook until thickened,stirring, about 8 minutes.
• Remove from heat and add vanilla.
• Serve warm over squares of ice cream pie.
• Sauce can be made ahead.
• Refrigerate until needed and slowly warm again to serve.
• Note: This sauce keeps well, refrigerated, and is nice to have on hand for instant desserts.

Steps:

• For Cake: In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds.
• Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds.
• Add flour; beat for 5 minutes.
• Batter will be very bubbly.
• Pour batter into greased (9x13 inch) pan and bake at 375ºF for 35-40 minutes.
• For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste.
• Whip at medium speed, adding milk slowly and gradually, until light and fluffy.
• Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly.
• Mix this meringue slowly into the above mixture.
• Add vanilla and remaining 1/2 cup powdered sugar.
• This last amount of sugar can be doubled if stiffer icing is desired.
• For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter.
• Bring mixture to a boil.
• When mixture reaches the soft-ball stage, remove from heat.
• Add remaining butter, powdered sugar and vanilla.
• This will have a"pouring consistency".
• TO ASSEMBLE CAKE: prepare cake as directed.
• When cake is cooled, place cake in freezer for at least 30 minutes.
• Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake.
• Return to the freezer for at least an additional 15 minutes.
• Apply cooled fudge frosting to top of cake, covering buttercream rolls completely.
• Return to freezer for several minutes or more to set frosting.