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Hot Fudge Sundae Cake

---- Original Message ----- 
  From: DeeAnn 
  To: phaedrus 
  Sent: Thursday, July 19, 2001 1:24 PM
  Subject: Hot Fudge Sundae Cake Recipe

  I need to locate the hot fudge sundae cake recipe that used 
  to be found on the back of the Hershey's Cocoa can.  It is a 
  recipe where all the ingredients are mixed together and then baked.  
  I know it takes water in the recipe.  

  Can you help me with this recipe and I need it     ASAP!!!  
  to go with homemade ice cream tonight.



Hello DeeAnn,

Well, I hope it's not too late, but I just got in from my real job. If it is too late, then maybe tomorrow night, eh?

When people put recipes on the Internet, they rarely say "This is the recipe from the back of the Hershey's can", so it's usually useless to look for a recipe like that. It was useless in this case. There are lots of hot fudge sundae cake recipes on the web, but none that say they are from the Hershey's can.

Try the ones below. My male sweet tooth intuitively tells me that the first one is the one from the Hershey's can.


  Hot Fudge Sundae Cake
  Makes 1 - 9 inch square pan  
  1 cup all-purpose flour 
  3/4 cup white sugar 
  2 tablespoons unsweetened cocoa powder 
  2 teaspoons baking powder 
  1/4 teaspoon salt 
  1/2 cup milk 
  2 tablespoons vegetable oil 
  1 teaspoon vanilla extract 
  1 cup chopped walnuts 
  1 cup packed brown sugar 
  1/4 cup unsweetened cocoa powder 
  1 3/4 cups hot water 
  1 pint vanilla ice cream 
  1 Preheat oven to 350 degrees F (175 degrees C). 
  2 In ungreased 9 x 9 inch square pan stir together flour, sugar, 
    2 Tablespoons cocoa, baking powder and salt. Mix in milk, oil, 
	and vanilla with fork until smooth. Stir in nuts. 
  3 Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. 
    Pour hot water over batter. Bake 40 minutes. 
  4 Let stand 15 minutes; cut into squares. Invert each square onto 
    dessert plate. Top with ice cream and spoon sauce over each serving. 
	Makes 9 servings 
  Peg's Mom's Hot Fudge Sundae Cake
  Prep time:15 minutes. Cook time:45 minutes. Servings:4.
  This is a recipe developed by the mother of Peg Tomlinson-Poswall, 
  who substitutes Valrhona for the cocoa used originally in the cake. 
  The Valrhona makes the cake dark and rich. Valrhona cocoa powder 
  can be found at Corti Bros. Hershey's cocoa also can be used.


  1 cup flour 
  2 teaspoons baking powder
  1/4 teaspoon salt
  3/4 cup sugar
  11/2 tablespoons Valrhona cocoa (can use Hershey's cocoa)
  1/2 cup milk
  2 tablespoons melted butter
  1 cup chopped nuts 
  1 cup brown sugar, lightly packed
  4 tablespoons cocoa
  1 3/4 cups hot water


  Preheat oven to 350 degrees.

  Butter a 9-by-9-inch baking pan.

  Using an electric mixer, mix the flour, baking powder, salt, 
  sugar and Valrhona cocoa till combined. Add the milk and butter, 
  mix until smooth, stir in nuts. Spread in the prepared baking dish. 
  Combine the brown sugar and cocoa, sprinkle over batter, and then 
  pour the hot water over all. Bake for 45 minutes. To serve, scoop 
  cake into bowl and top with ice cream. Ladle sauce from bottom of 
  pan over ice cream.
  Silas Griffith Inn
  Danby, Vermont
  Specialty Recipe
  Hot Fudge Sundae Cake

  2 cups flour 
  4 teaspoons baking powder 
  1 teaspoon salt 
  1-1/3 cups sugar 
  6 Tablespoons baking cocoa 
  1 cup milk 
  2 teaspoons vanilla 
  4 Tablespoons melted butter or margarine 
  1 cup chopped walnuts 
  2 cups packed brown sugar 
  1/2 cup cocoa 
  3 cups boiling water
  Combine flour, baking powder, salt, sugar, and baking cocoa in 
  large mixer bowl. In a separate bowl, combine milk, vanilla, and 
  melted butter or margarine. Add to dry ingredients. Beat until 
  smooth. Add chopped walnuts. Spread in a greased 9 x 13-inch pan.

  Mix brown sugar and cocoa in a bowl. Sprinkle over batter in pan. 
  Pour boiling water over entire cake. Bake at 350 degrees for 50 
  minutes. Do not turn cake out of pan; this cake makes its own fudge 
  sauce in the bottom. Cut and serve while warm, scooping up the fudge 
  sauce as you serve. Wonderful with vanilla ice cream.
  Title: Hot Fudge Sundae Cake
        Yield: 12 Servings
      1/2 c  Water
      1/4 c  Butter
        1 c  Flour
      3/4 c  Sugar
        3 tb Unsweetened cocoa
      1/2 ts Baking soda
      1/4 ts Salt
      1/4 ts Cinnamon
      1/4 c  Buttermilk*
      1/2 ts Vanilla
        1    Egg
        1 c  Hot fudge sauce
    Heat oven to 350. Spray 9" square pan with
    nonstick cooking spray.
    In small saucepan, heat water and butter until
    butter melts; set aside. Lightly spoon flour
    into measuring cup; level off. In large bowl,
    combine flour, sugar, baking soda, salt and
    cinnamon; mix well. Add water mixture, buttermilk,
    vanilla and egg. Beat at low speed until
    moistened; beat 2 minutes at medium speed. Pour
    into spray coated pan. Bake at 350. 15-25 minutes
    until toothpick inserted in center comes out
    clean. Meanshile, heat fudge sauce as diredcted on
    container, spread on hot cake. Bake an aditional
    10 minutes. Cool 10-15 minutes, serve warm. If
    desired, garnish with whipped topping and
    maraschino cherries.
  Hot Fudge Sundae Cake


  (6 servings)

  1 c Flour 
  2 tb Cocoa 
  1/4 ts Salt 
  2 tb Salad Oil 
  1 c Chopped Nuts 
  1 3/4 c Hottest Tap Water 
  3/4 c Sugar 
  2 ts Baking Powder 
  1/2 c Milk 
  1 ts Vanilla 
  1 c Brown Sugar 
  Ice Cream 


  Heat oven to 350F. In an ungreased square pan, 9" X 9" X 2", 
  stir together flour, sugar, cocoa, baking powder and salt. 
  Mix in milk, oil and vanilla with fork until smooth. Stir in 
  nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup 
  cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand 
  for 15 minutes. Spoon into dessert dishes or cut into squares. 
  Invert each square onto dessert plate. Top with ice cream and 
  spoon sauce over each square. 

Cinnamon Raisin Cookies

----- Original Message -----
From: Jaclyn
To: phaedrus
Sent: Friday, July 20, 2001 1:03 PM
Subject: Cinnamon raisin cookies

> My grandmother used to make cinnamon raisin cookies when I 
> was younger. She passed away many years ago and never told 
> anyone how to make them.
> Do you know of any such recipe?  The dough is rolled out, then 
> sprinkled  with cinnamon/sugar and raisins, then rolled up into 
> a log, baked and sliced before cooling.
> Any info would be helpful.  I'd love to make these for my family 
> for the next holiday season.

Hi Jaclyn,

Well, I didn't have much luck. The only recipe that I could find that was even close was the one below. All the other cinnamon raisin cookie recipes that I found were either drop cookies or the dough was rolled into balls rather than into a log and sliced. Sorry.


Italian  Filled  Cookies

 Ingredients :
 4 1/2 c. flour
 1 tbsp. baking powder
 3/4 c. sugar
 3 eggs
 1/2 c. oil
 1/2 c. milk
 1 tbsp. almond extract
 White raisins
 Chopped walnuts
 3 jars preserves

 Preparation :
    Mix flour, baking powder, sugar, eggs, oil, milk, and extract
 together to form a dough.  Divide into 3 pieces and roll out each
 one to a thin sheet.  Spread each with jam, then sprinkle on some
 walnuts, raisins, and cinnamon.  Roll each into a log, jelly roll
 fashion.  Place on greased baking sheet and bake in a preheated 375
 degree oven for 30 minutes.  Cool thoroughly on rack, then slice
 into 1/2 inch pieces to make cookies.  Makes 4-6 dozen.


----- Original Message -----
From: Mark
Sent: Thursday, July 19, 2001 7:54 AM
Subject: RE: italian cookie ?
> > Dear Sir
> > I have been in search for some time concerning a
> > cookie my late Italian mom made
> >
> > She called it durdilles or doordills
> >
> > It was cookie dough made with sherry wine boiled in
> > oil and then boiled in honey put into a clay pot and
> > then let to sit for some time
> >
> > Do you know of a reciepie for them
> > would love to make them in memory of my late mom
> >
> > Your help is greatly appareicated.
> >
> > Mark 

Hello Mark, Well, Italian dishes may have different names according to which part of Italy someone lives. Sometimes Italian families have their own name for a dish. The cookies you describe sound like "strufoli". I could not find anything with a name like "durdilles." The wine used may be sherry, as you recall your mother using, although many strufoli recipes omit the wine The cooked strufoli aren't actually boiled in the honey, just put into the hot honey to be coated. I suspect the refigerator has replaced the clay pot. Try the recipe below. You can omit the pine nuts and cherries if your mom didn't use them. Phaed

Strufoli / Pignolata

 Ingredients :
 2 1/2 c. all purpose flour
 1/2 c. granulated sugar
 1 tsp. baking powder
 1 tsp. salt
 1 lg. egg
 1/2 c. milk
 2 tbsp. butter, melted
 1 tsp. vanilla extract
 1 tbsp white wine
 1/4 cup pine nuts (optional)
 candied cherries (optional)
 Vegetable oil for deep frying
 1 c. honey
 1 tbsp. multicolored nonpareils

 Preparation :
    In large bowl combine flour, sugar, baking powder and salt.  In
 small bowl, using wire whisk or fork, beat egg, milk, butter and
 vanilla to blend well; stir into flour mixture to make smooth, soft,
 pliable dough.  Roll dough by tablespoonfuls into 6 inch long ropes;
 cut each rope into 1/4 inch pieces.  In 12 inch skillet over medium
 heat, heat oil to 375 degrees.  Add half of dough pieces; cook about
 1 minute, stirring carefully but constantly until pieces are puffed
 and golden. Using slotted skimmer or spoon, remove fried dough balls
 to paper towels to drain.  Repeat procedure with remaining dough
 pieces, first allowing oil to return to 375 degrees.  While second
 batch of balls drains, in 3 quart saucepan over medium high heat,
 bring honey to boil; remove from heat.  Pour in pine nuts (if desired)
 and stir. Stir in all fried dough balls to coat thoroughly.
 Spoon honey coated dough balls onto large serving platter.
 With hands lightly oiled to prevent sticking,  arrange balls in cone 
 Sprinkle with nonpareils and candied cherries. Best if chilled in the
 refrigerator for a few hours before serving.
 Makes 8 servings.

Kiseli Kupus Sauerkraut

----- Original Message -----
From: "Sherry" 
To: phaedrus
Sent: Thursday, July 19, 2001 5:32 PM
Subject: making sauerkraut w/bay leaves and garlic??

> I am looking for a recipe for making sauerkraut using bay leaves and
> garlic in the layers of cabbage.  I saw it on some list but can't find it.  
> It wasn't the recipe just a notice that someone's mom did this and it was 
> the best sauerkraut she'd ever tasted.  Any help would be greatly 
> appreciated and if found please send to my e-mail address.  Time is of the
> essence as my cabbage is ready now.
> Thanks,
> Sherry 

Hi Sherry,

Maybe. Just maybe. Ever hear of "kiseli kupus"? Try it, I think it might be what you seek.


Title: Kiseli Kupus (Sauerkraut)
 Categories: Vegetables
      Yield: 1 batch

     24    Cabbage heads (solid heads)
      3    Red peppers; quartered
      1    Fresh horseradish - peeled and chopped
    1/2    Box bay leaves
      1    Garlic head
    1/4    Box dry whole red peppers
     52 oz Salt (not iodized)

  Core cabbage and fill with salt.  Place, core side up,
  in large crock. Layer cabbage, above ingredients
  alternately.  When all has been place in crock, cover
  with large leaves which have been removed from
  cabbage; fill crock with water.  Place a heavy weight
  on top of cabbage; cover with clean cloth.  Should be
  ready in 40 days.  Keep water clean by removing foam
  each day which will begin to form in about 10 days.

Crispy Pizza Crust

----- Original Message ----- 
  From: Camille
  To: phaedrus 
  Sent: Tuesday, July 17, 2001 3:30 PM
  Subject: (no subject)

  I recently saw a recipe for Neapolitan Pizza. The recipe is 
  for commercial use and so the oven temp called for 800 degrees. 
  Is there a way to achieve the same crisp pizza crust without 
  such a high temperature. I don't even think my oven goes that high. 

Hi Camille,

Well, it won't be easy. Those recipes are made for pizza ovens, which get a lot hotter than ordinary ovens.
You can try 550F. Be sure the oven is thoroughly hot before putting the pizza in.
When making cheese pizzas, you can make the crust crispier by putting a layer of cheese on first, before the tomato sauce. But with Neapolitan style pizza, you can't do that.



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