The chocolate bottom is a fudgey cake, with a middle of cream cheese, and topped off with a chocolate
& cream cheese frosting. There are no words to describe how yummy this fudge is.
It freezes well, so you can freeze small bars of it for your childs lunches. I got
this recipe from a friend when I was but a teenager (MANY years ago, and have loved it so
much that I've saved it all these years, and make it once in awhile for Gifts from my
Kitchen.
Layer 1:
1/2 c. Butter
1 c. Flour
1 c. Sugar
1/2 - 1 c. Nuts
1 sq. or 1 oz Semi sweet Chocolate Chips
1 tsp. Baking Powder
2 Eggs
Preheat oven to 350 Degrees F. Grease and Flour a 9" x
13" Cake Pan
In a saucepan over low heat, melt 1/2 c. butter and 1 oz. chocolate.
Add remaining ingredients, stir, and spread evenly in pan.
Filling:
8 oz. Cream Cheese (Reserve 2 oz.)
1/2 tsp. Vanilla
2 Tbsp. Flour
1/2 c. Sugar
1/4 c. Walnuts
1 Egg
1/4 c. Butter
Cream Cheese, Sugar, and Butter together. Add
remaining ingredients. Spread over the first mixture in the pan and bake for 25 to
30 minutes at 350 F until toothpick comes out clean.
Frosting:
Method A: Spread mini marshmallows all over the cake, and then
pour frosting over the top.
Method B: Cream remaining 2 oz. of cheese with 1/4 c. of butter
and one melted square of chocolate (Semi-sweet works best). Add 1 tsp. vanilla and
1/4 c. milk. Add icing sugar until frosting is fairly thick, but not too thick.
Pour it over the still warm cake, and cool in refrigerator. The icing will
thin as it hits the cake, and will pour very nicely over the warm cake without harming it.
This fudge is fairly sweet, but so is all fudge. The cream cheese and
chocolate flavors, however, make it very well worth the extra effort that goes into this
fudge.
