AUNT ROSE'S BELLE ACRES FUDGE CAKE

INGREDIENTS

2 sticks butter
1/2 cups cocoa
2 cups sugar
1 cups sifted flour
4 eggs, beaten
1 cups pecans
1 teaspoon vanilla
1/8 teaspoon salt

COOKING DIRECTIONS

Cream butter, cocoa, and sugar. Add eggs and remaining ingredients. Bake 25 minutes in a well-greased 8x16 inch pan at 325 degrees.

ICING:
INGREDIENTS

2 cups sugar
1/2 cups milk
1/2 cups cocoa
1/2 lb. butter

ICING:
COOKING DIRECTIONS

Mix ingredients and cook in iron skillet over low heat. Stir until mixture boils. Let it boil hard for 1 minute. Cool for 5 minutes in mixing bowl and then beat until thick. Spread over fudge cake.

FUDGE PUDDING CAKE

INGREDIENTS

1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons melted butter
3/4 cup chopped nuts
3/4 cup brown sugar
1/4 cup cocoa powder
1 1/4 cups boiling water

COOKING DIRECTIONS

Combine the flour, baking powder, sugar, salt and 2 tablespoons of cocoa powder into a 1-1/2 quart baking pan or casserole dish.

Stir together the melted butter, water, and vanilla. Pour into dry ingredients, add the nuts and mix well.

Add the 1/4 cup of cocoa powder remaining to the brown sugar and combine, then sprinkle over the batter mixture. Slowly pour the boiling water over the top of the batter in a thin stream. DO NOT STIR!

Bake in a pre-heated 350 degree F oven for 40 to 45 minutes. Serve with ice cream or whipped topping.

OREO ICE CREAM CAKE

INGREDIENTS

42 reg. type Oreo cookies
1 tub reg. (or light) Cool Whip
1/2 gal. chocolate chip or mint chip ice cream
1/4 c. butter
1 pt. hot fudge

COOKING DIRECTIONS

Blend cookies in food processor with butter. Pour 1/2 into large casserole or flat cake pan. Divide ice cream in half and soften at room temperature. Spread 1/2 of ice cream on cookie crust. Spread fudge on ice cream layer. Spread remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with remaining Oreo cookie mixture. Place ice cream cake in freezer 2 to 4 hours, or overnight, before serving.