-=> Dave Drum wrote to All <=-

 DD>   In an heavy saucepan over low heat, melt chips w/Eagle
 DD>   Brand. Remove from heat; stir in remaining ingredients.

I make peanut butter fudge in the microwave with just peanut butter,
powdered sugar, and unsalted butter.  It's cheap and tastes pretty good to
make without much effort.  I'll have to create a MM-formatted recipe one of
these days...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Fudge Cake
 Categories: Cakes, Chocolate
      Yield: 9 Servings
 
      1 lb Milk chocolate
    1/2 lb Semisweet or
           -extra-bittersweet chocolate
    3/4 lb Softened butter
           FUDGE CAKE
      3 c  Cake flour
      2 c  Light-brown sugar
  2 1/4 ts Baking powder
    3/4 ts Baking soda
    3/4 ts Salt
  1 1/2 c  Milk
      3    Eggs
  1 1/2 ts Vanilla extract
      4 oz Unsweetened chocolate
      6 oz Softened butter
 
  MILK CHOCOLATE FROSTING
  
  PREPARATION:  FROSTING.  Chop both chocolates into coarse bits and
  melt in a double boiler set over hot (not boiling) water.  Stir
  occasionally until completely melted.  Remove pan from hot water and
  allow the chocolate to cool until just no longer warm to the touch,
  about 20 minutes. Place the butter in a bowl and beat in the cooled
  chocolate until the mixture is evenly blended, about 3 minutes.
  Frosting can be stored at a cool temperature for up to 3 days, or
  several months in the freezer. Heat the oven to 350F.  Butter two
  9-inch round cake pans and line them with buttered and floured
  parchment paper or waxed paper.
  
  FUDGE CAKE.  Sift the flour.  Measure 3 cups.  In a large bowl, mixx
  together the flour, sugar, baking powder, baking soda, and salt,
  breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup
  of the milk with the eggs and vanilla; set aside. Chop the chocolate
  into coarse bits and melt in a double boiler set over hot (not
  boiling) water. Combine the remaining cup of milk and the butter with
  the mixed dry ingredients and beat for 1 1/2 minutes, scraping the
  sides of the bowl twice. Add the egg mixture in 3 parts, scraping the
  sides of the bowl and beating for 20 seconds after each addition. Add
  the melted chocolate and beat until just incorporated. Pour the
  batter into the prepared pans and bake in the center of the preheated
  oven until the cake springs back when lightly pressed in the center,
  25 to 30 minutes. Cool the cakes in their pans for 10 minutes and
  invert onto racks. Cool completely before frosting. Frost the top
  surface of one layer of cake and top with the second layer. Spread
  the remaining frosting on the top and sides of the cake. Make a
  decorative pattern zigzag in the frosting by pulling a serrated knife
  across the surface in a back-and-forth motion.  Use a small spatula
  or spoon handle to pull out spikes of frosting all around the sides.
  Cake can be completed a day ahead and refrigerated.
  
  SERVING:  Return to room temperature if refrigerated.  Cut into
  wedges and serve.
  
  Makes one 9-inch cake.
  
  [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters
 
MMMMM
 
-- Sean

... The Fourth Law of Computing: on a slow day, you can wait forever.
--- MultiMail/Linux