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This is a wonderful fudge sauce that I use as a frosting for Chocolate Fudge Cake. It is also great on ice cream. Store any extras in the fridge. One batch is enough to cover one double round layer cake or one 9×13 pan. In either case there will be a little left over to spoon on your ice cream.
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| Servings |
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| Ingredients | ||||||
| Semisweet chocolate chips |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Margarine |
6 T. |
3/4 C. |
1 C. + 2 T. |
1-1/2 C. |
1-3/4 C. + 2 T. |
2-1/4 C. |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Evaporated milk |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
In a saucepan, melt the chocolate chips and margarine. Stir in the sugar. Mixture will look grainy. Gradually stir in the evaporated milk. Bring to a boil. Reduce heat to low and boil for 8 minutes, stirring frequently. Remove from heat.
Serving Directions:
Allow to cool some. Mixture will thicken as it cools.
Comments:
This is great over ice cream or as “frosting” for Chocolate Fudge Cake. Store in the refrigerator. Sauce can be thinned in the microwave. Heat it for 15 to 30 seconds.
Nutritional Info:
Per Serving: 158 Calories; 9g Fat (46.4% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 68mg Sodium.
Exchanges: 1-1/2 Fat; 1-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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