Serves: 16
Total Calories: 316
Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In small saucepan over low heat, melt 1/2 cup margarine and fudge topping, stirring constantly until smooth. In large bowl, combine flour and remaining cake ingredients except 1 cup walnuts and chocolate chips beat at low speed until well blended. Add fudge mixture beat 2 minutes at medium speed. By hand, stir in 1 cup walnuts and chocolate chips. Pour batter into greased and floured pan.
Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine all glaze ingredients except vanilla and 2 tablespoons walnuts. Bring to a boil over medium heat. Reduce heat simmer 5 minutes or until light golden brown, stirring constantly. Remove from heat stir in vanilla. Pour warm glaze over warm cake, spreading to cover. Sprinkle with 2 tablespoons walnuts. Serve warm or cool.
TIPS:
*To substitute for buttermilk in cake, use 2 1/4 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.
**To substitute for buttermilk in glaze, use 3/4 teaspoon vinegar or lemon juice plus milk to make 1/4 cup.
HIGH ALTITUDE - Above 3,500 feet: Increase flour to 1 3/4 cups decrease sugar in cake to 1 cup. Bake as directed above. Increase simmering time for glaze to 8 minutes.
Nutrition Per Serving: Calories 450 Protein 6g Carbohydrate 57g Fat 22g Sodium 220mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Fudge Snack Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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