Dessert Sauce: Hot Fudge Sauce I

4 (1 ounce) squares unsweetened chocolate1/2 cup butter1/2 teaspoon salt3 cups white sugar1 (12 fluid ounce) can evaporated milkFill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition. Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave. Amount Per Serving  Calories: 175 | Total Fat: 7.5g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 175

Total Fat: 7.5gCholesterol: 15mgSodium: 94mgTotal Carbs: 28g    Dietary Fiber: 0.8gProtein: 1.7g VIEW DETAILED NUTRITION
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Trifles: Fantasy Fudge in a Cloud | Submitted By: Dana Campbell

1 (18.25 ounce) package yellow cake mix1 (3.3 ounce) package instant white chocolate pudding mix1 cup milk1 (8 ounce) package cream cheese, room temperature1 (8 ounce) container frozen whipped topping, thawed3 bananas, sliced1 cup chopped toasted pecans1 1/4 cups chocolate fudge topping1 (21 ounce) can cherry pie fillingPrepare cake according to package directions and bake in a 9x13 inch pan. Let cool completely. Cut half the cake into 1-inch cubes (saving the other half for another dessert). In a large bowl, beat together pudding mix and milk until thick and creamy. Beat in cream cheese until fluffy. Fold in half the whipped topping. In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans. Top with one-third of the fudge sauce. Repeat cake and cream cheese layers and top with half the cherry pie filling. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce. Repeat step 4, omitting the pecan layer. Top with remaining whipped topping; drizzle with remaining fudge sauce; and sprinkle with remaining pecans. Refrigerate 4 hours before serving. Amount Per Serving  Calories: 354 | Total Fat: 15.5g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 354

Total Fat: 15.5gCholesterol: 14mgSodium: 282mgTotal Carbs: 49.9g    Dietary Fiber: 1.9gProtein: 3.9g VIEW DETAILED NUTRITION
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Dessert Sauce: Hot Fudge Sauce I | Submitted By: Bea

1 (14 ounce) can sweetened condensed milk2 (1 ounce) squares unsweetened chocolate, chopped1/8 teaspoon salt1/2 cup water1/2 teaspoon vanilla extractCombine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes. Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla. Serve. Amount Per Serving  Calories: 195 | Total Fat: 8.1g | Cholesterol: 17mg

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