Type what you have

Ingredients

• ✓ chocolate fudge frosting
• butter
• semisweet chocolate chip

Instructions

1. 1 Butter a 9x13 pan. Set aside.
2. 2 In a medium saucepan, melt butter and chocolate chips together over low heat. Remove from heat and stir in frosting. Mix well.
3. 3 Pour into prepared pan. Refrigerate for 2 hours. Cut into squares. Store, covered in refrigerator.

By Kateryn

Ingredients

• ✓ chocolate fudge frosting
• chocolate cake mix
• water
• vegetable oil
• egg
• vanilla ice cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
2. 2 Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.
3. 3 Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.

By footballgrl16

Ingredients

• ✓ chocolate fudge frosting
• chocolate fudge cake mix
• coffee
• butter
• evaporated milk
• marshmallow
• coconut

Instructions

1. 1 Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
2. 2 Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
3. 3 Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

By Vickylee

Ingredients

• ✓ chocolate fudge frosting
• white sugar
• shortening
• egg
• vanilla extract
• cake flour
• baking soda
• salt
• walnut

Instructions

1. 1 Cream together sugar and shortening in a medium bowl. Stir in egg and vanilla, beat until light and fluffy.
2. 2 Combine cake flour, baking soda, and salt; stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
4. 4 Unwrap dough and cut into 1/2-inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven for 10 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks.
6. 6 When cool, place a dollop of fudge icing onto the center of each cookie.

By Vicki

Ingredients

• ✓ chocolate fudge frosting
• clementine
• water
• yellow cake mix
• egg
• vegetable oil
• orange extract
• vanilla extract
• salt
• red food coloring
• clementine
• clementine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
3. 3 Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.
4. 4 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.
5. 5 Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.

By BabkaGal