I need a Really good recipe for fudge, and Layer cake?

have a family get together coming up, and i want to wow them with delicious food!I need a Really good recipe for fudge, and Layer cake?
This recipe is delicious, i used to make it for family picnics


Chocolate Fudge Recipe





1+1/2 cups milk


4 ounces (or 120g) unsweetened chocolate


4 cups sugar


3 tablespoons light corn syrup


1/4 teaspoon salt


3 tablespoons butter or margarine


1+1/2 teaspoons vanilla essence





In a mid-sized heavy saucepan over a low heat, melt the chocolate with the milk.


Add in the sugar, corn syrup and salt.


Stir continuously until mixture is boiling.


Reduce heat and continue to cook - without stirring - until mixture reaches 230 degrees Fahrenheit (or 110 degrees Celsius) on a candy thermometer.


(If you don't have a candy thermometer, you will know your mixture is done when a teaspoonful of the mixture forms a soft ball when dropped into cold water.)


Remove from heat as soon as mixture has reached desired temperature.


Add in the vanilla essence and the butter, but do not stir.


Allow mixture to cool in saucepan until it reaches 110 degrees F (or 43 degrees C) on your candy thermometer.


(If you don't have a candy thermometer, cool mixture until it is lukewarm.)


Once mixture has reached desired temperature, beat it with a wooden spoon until the mixture begins to lose its gloss and starts to thicken (approximately 15 minutes).


Pour into a greased square pan (approximately 8in/ 18cm).


Allow mixture to stand until cool and hard.


Turn fudge out of the pan and onto a cutting board.


Cut your tasty old-fashioned fudge into squares and start eating!








A really good layer cake, hm Depending on the flavor you want, you can make substitutions in this recipe:








Here is your basic chocolate recipe for a layer cake:


Instructions





1. 1/2 cup of butter, 2 cups of sugar, 1 cup of water, 3 cups of sifted flour, 3 level teaspoons of baking-powder, 1 teaspoon of vanilla, whites of 4 eggs.


2. Cream the butter, add the sugar gradually, continuing the creaming; then add the water and flour, a little at a time; having the baking-powder sifted with the flour, continue stirring until the water and flour are all used.


3. Now add the vanilla and well-beaten whites of the eggs, stir just enough to mix, and pour into 3 large or 4 small layer-cake pans, and bake in a moderate oven for about twenty minutes.


4. Filling


5. White of 1 egg, 1/2 teaspoon of vanilla, 1/2 tablespoon of cold water; add sugar until thick enough to spread.


6. Spread on top of each layer; melt a quarter of a cake of chocolate over steam and spread on top of white frosting on each layer, after the white frosting has become hard.











Or if you want to be creative, kick it up with a more creative flavor! use this :





Ingredients for Cream Caramel Layer Cake





* Beat until thick


* 戮 cup heavy cream


* 1 cup sugar and


* 录 cup water. Add


* 1 cup bread flour sifted with


* 2 teaspoons baking powder and


* 录 teaspoon salt. Add


* 3 egg yolks and


* 1 whole egg, well beaten, and


* 2 tablespoons chocolate caramel syrup. Bake 20 minutes at 400 degrees F. in 2 layer cake pans 7 inches square, and put together with





[edit]


Instructions





1. Chocolate Caramel Frosting between and on top.


2. CHOCOLATE CARAMEL SYRUP


3. Melt


4. 2 squares bitter chocolate over hot water.


5. In a saucepan put


6. 3/4 cup sugar and


7. 1/4 cup water, and cook until it forms a dark brown syrup.


8. Add


9. 1/2 cup boiling water and cook until thick.


10. Add slowly to the melted chocolate and stir until smooth.


11. CHOCOLATE CARAMEL FROSTING


12. For frosting boil


13. Chocolate caramel syrup remaining from cake and cook to soft-ball stage.


14. Beat


15. 2 egg whites until stiff and continue beating while slowly adding the syrup.


16. Then add, a little at a time, enough


17. Sifted confectioners' sugar to make of right consistency to spread.








or this, if you're not a fan of caramel.





Ingredients for Lemon Layer Cake Recipe





* For Cake


* 6 tablespoons sugar


* 3 tablespoons vegetable shortening


* 3 eggs


* 录 teaspoon salt


* 1 teaspoon baking powder


* 12 tablespoons flour


* Grated rind 1 lemon


* For Lemon Filling


* 4 tablespoons vegetable shortening


* 2 lemons


* 戮 cup sugar


* 4 yolks of eggs


* 1 white of egg


* 录 teaspoon salt





[edit]


Instructions





1. For cake.


2. Put the eggs, sugar, and lemon rind into basin, stand it over pan of boiling water, and beat until warm; then remove from hot water, and continue beating until mixture is stiff and cold; then add flour mixed with baking powder and salt, and pass through sieve, add vegetable shortening melted but cool, taking care to stir very gently, but on no account beat it.


3. Divide mixture into two small vegetable shorteninged and floured layer cake tins, and bake ten minutes in moderately hot oven.


4. Turn out and cool, then put together with lemon filling.


5. For filling.


6. Beat up eggs in saucepan, add vegetable shortening, salt, grated rinds and strained lemon juice.


7. Stir with wooden spoon over gentle heat until mixture just comes to boiling point.


8. When cold use.


9. Sufficient for one layer cake.





good luck!!


xoxoI need a Really good recipe for fudge, and Layer cake?
Ingredients


1 cup


1 cup semisweet chocolate morsel


2 1/4 cups sugar


1 (7 ounce) jar marshmallow creme


3/4 cup evaporated milk


1/4 cup butter or margarine


1 teaspoon vanilla extract


Directions


1Place peanut butter morsels in one bowl, and chocolate ones in another, and set aside.


2Butter an 8'; square baking pan and set aside.


3Combine sugar, marshmallow creme, evaporated milk, and butter in a heavy saucepan.


4Bring to a boil over medium heat; stirring constantly, continue cooking and stirring for 5 minutes.


5Remove from heat, and stir in vanilla.


6Quickly stir half of the hot mixture into the peanut butte morsels until they are completely melted, and pour into the prepared 8'; square pan, smoothing out the top.


7Stir the remaining mixture into the chocolate morsels, and stir until completely melted.


8Pour this mixture over the peanut butter fudge layer, spreading evenly.


9Cool fudge completely before cutting into 1'; squares








'''''''''''





For cake layers


3 ounces fine-quality semisweet chocolate such as Callebaut


1 1/2 cups hot brewed coffee


3 cups sugar


2 1/2 cups all-purpose flour


1 1/2 cups unsweetened cocoa powder (not Dutch process)


2 teaspoons baking soda


3/4 teaspoon baking powder


1 1/4 teaspoons salt


3 large eggs


3/4 cup vegetable oil


1 1/2 cups well-shaken buttermilk


3/4 teaspoon vanilla





For ganache frosting


1 pound fine-quality semisweet chocolate such as Callebaut


1 cup heavy cream


2 tablespoons sugar


2 tablespoons light corn syrup


1/2 stick (1/4 cup) unsalted butter
Chocolate Fudge


Ingredients


125 g butter


2 tablespoons golden syrup


1 (440 g) can condensed milk


1 cup brown sugar, firmly packed


100 g chocolate, buttons


Directions


1Grease a shallow tray and line it with baking paper.


2Melt butter; add golden syrup, condensed milk, and brown sugar. Stir over low heat heat until boiling. Reduce heat; simmer for 10 minutes, stirring continuously.


3Remove from heat, stand for 2 minutes. Add chocolate, beat until smooth. Pour into tray, refridgeraate until set.


4Cut into sqares to serve.





Hanukkah Gelt Double Fudge Chocolate Layer Cake


Ingredients





CAKE


2 cups sugar


1 1/4 cups oil


3 eggs


2 teaspoons vanilla


2 1/2 cups all-purpose flour


1/2 teaspoon salt


1 1/2 teaspoons baking soda


1 1/2 teaspoons baking powder


1/4 teaspoon cinnamon


1 cup cocoa, measured then sifted


1 1/2 cups warm flat cola drink


CHOCOLATE ICING


1/2 cup chocolate chips, melted and cooled


2 tablespoons shortening


3/4 cup unsalted butter or unsalted margarine


1 teaspoon vanilla


3/4 cup cocoa, measured then sifted


3 cups confectioners' sugar, measured then sifted, up to 4


1/2 cup water or cola or half-and-half


GARNISH


20-30 gold chocolate coins


colored sprinkles or candy sprinkle


Directions


1Preheat oven to 350 degrees Fahrenheit.


2Lightly grease (2) 9-inch layer pans and line with parchment paper circles.


3In a large mixing bowl, blend sugar and oil.


4Add eggs and mix until well blended and mixture is thick and lightened in texture.


5In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.


6Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.


7If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.


8This is a thin batter.


9Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.


10ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.


11Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.


12If not using right away, re-whip before using.


13Add additional warm water to get correct consistency (a tablespoon at a time).


14DECORATING: Place one layer on a cardboard circle.


15Ice this with about 1/2- inch of frosting.


16Place top layer and ice cake- sides first.


17Coat sides with colored sprinkles.


18Garnish bottom edge with coins.


19Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).


20Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).
I like this one and its very easy and turns out every time








This marshmallow fudge is made with butter, sugar, chocolate chips, marshmallow creme, vanilla, and pecans.


Ingredients:


1/4 cup butter


2 cups sugar


2/3 cup evaporated milk


2 cups (12 ounces) semisweet chocolate chips


1 jar (7 1/2 ounces) marshmallow creme


1 cup chopped pecans


1 teaspoon vanilla


pecan halves for garnish, optional


Preparation:


Heat butter in a heavy 3-quart skillet over low heat. Add sugar and evaporated milk; stir over medium heat until mixture comes to a rolling boil. Continue to boil for about 4 minutes, or until a candy thermometer registers 226掳. Remove from heat. Add chocolate chips; stir until melted. Stir in marshmallow creme, pecans, and vanilla until well blended. Pour into a greased 9-inch square baking pan. Place on rack to cool. Refrigerate for several hours, or until cool enough to cut into squares. Cover and store in refrigerator.


Makes about 4 dozen squares.
Peanut Butter Fudge





Recipe courtesy Alton Brown


Food Network.com





Ingredients





1 cup butter, plus more for greasing pan


1 cup peanut butter


1 teaspoon pure vanilla extract


1 pound confectioners鈥?sugar





Instructions





Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners鈥?sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a


week.