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Yellow Butter Cake With Real Fudge For Frosting Recipe! #tipit
Food & Drink
for the cake:
1 box of butter yellow cake mix (I used Duncan Hines)
1 1/4 cups heavy cream or half and half
3 large eggs
1/4 cup melted butter
for the fudge “frosting”
3 cups sugar
3/4 cups butter
5 oz evaporated milk (do not use sweetened condensed milk)
1 – 12oz package of chocolate chips
7oz container of marshmallow creme
1 tsp vanilla
Preheat your oven to 350°. Mix all cake ingredients together, and pour into a well greased pan of your choice (bundt, cake pan, or 9×13) Bake for 20-30 minutes until a toothpick inserted into the center comes out clean. Don’t overbake, you want it as moist as possible. Remove from the oven and cool. in a bundt, cool for about 15 minutes, and then flip it out of the pan and onto a plate.
Now make your fudge. If you are using a bundt pan, prepare another small pan (8×8) with cooking spray to put the leftover fudge in. If you’re using a 9×13 pan, you will use all the fudge.
In a large saucepan, bring your sugar, butter, and evaporated milk to a full, rolling boil, over medium heat, stirring constantly.
Once boiling, set a timer for 4 minutes. Continue stirring. After 4 minutes, remove to mixture from the heat. Add the chocolate chips, marshmallow creme, and vanilla, and stir until everything is melted and smooth.
Spoon over your cooled cake, and pour the rest into your pan. Fudge will firm up very quickly, so you need to work fast.
Once the fudge has firmed up, you can cover with saran wrap (without messing up your frosting- yay!) and store in the refrigerator until ready to serve. Enjoy!