103 chocolate butter fudge fat Recipes

all-purpose flour, sugar, unsweetened cocoa, butter or stick margarine, melted, water, instant coffee granules, vanilla extract, baking powder, egg, egg white, semisweet chocolate minichips, fat-free hot fudge chocolate topping

margarine or 3 tbsp butter, granulated sugar, egg, ripe banana, mashed, vanilla, all-purpose flour, baking soda, low-fat yogurt, margarine or 3 tbsp butter, brown sugar, egg, cocoa, flour, baking soda, baking powder, low-fat yogurt, fat ricotta cheese, icing sugar, cocoa, banana, sliced thinly

unsalted butter, plus more for pan (not margarine), best-quality cocoa powder (dutch process will give superior results), sugar, whole milk (do not use reduced fat milk.), best-quality semisweet chocolate, finely chopped (baking chocolate), light corn syrup, vanilla extract, walnut halves, cut into large pieces (optional)

bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsalted butter, room temperature, unsweetened chocolate, chopped, instant espresso powder, sugar, fat-free evaporated milk, walnut pieces, toasted, vanilla extract

roughly a century ago , the founder of wellesley college held that, pies, lies, and doughnuts should never have a place in wellesley college. students honed their fudge-making skills in secret. we wanted to see what all the fuss was about. here s what we discovered, test kitchen discoveries, it seems decades of chocolate overload have desensitized the modern palate , and far more chocolate flavor was required of our cake. we substituted some of the bar chocolate for cocoa powder bloomed in hot water to deepen its flavor., our thick , fudgy frosting required an extra-sturdy cake to support it. all-purpose flour in place of pastry flour gave the cake more stability., traditional recipes called for thick sour milk, an ingredient we weren tsp quite prepared to call for. instead, we used buttermilk to give our cake a hint of tang., our filling recipe needed to be simple, so we immediately scrapped anything that required a candy thermometer. we found an unexpected solution that called for evaporated milk., our frosting kept falling apart when we added chocolate to the warm sugar mixture. the heat was causing the fat in the chocolate to separate, a problem easily solved by adding butter and evaporated milk first to cool it down a bit.

marshmallow creme, fat-free evaporated milk, butter, cubed, vanilla extract, semisweet chocolate chips, chopped pecans or walnuts, toasted

marshmallow creme, fat-free evaporated milk, butter, cubed, vanilla, semi-sweet chocolate chips, chopped pecans

chocolate-flavored bear-shaped graham crackers, crushed, sugar, butter, melted, style, 1/3-less-fat cream cheese, softened, egg, fat-free sweetened condensed milk, unsweetened cocoa, fat-free chocolate syrup, instant coffee granules, vanilla extract, frozen fat-free whipped topping, thawed, unsweetened cocoa

crushed snack well fat free graham crackers, powdered sugar, nesquik no-sugar-added chocolate powder, liquid butter buds, non-fat vanilla frozen yogurt, non-fat fudge sauce (such as smucker s, i usually use half the jar), dream whip, cold milk, vanilla, grape-nuts cereal

dark chocolate chips (such as hersheys special dark), milk chocolate chips, light peanut butter, light cream cheese, butter, at room temperature, low-fat milk, vanilla, icing sugar (confectioners sugar), walnuts, finely chopped

pillsbury fudge supreme double chocolate premium brownie mix , reserving remaining mix for filling (from 15.8-oz box), nature valley pecan crunch granola bars, crushed (3 pouches from 8.9-oz box), brown sugar, chopped pecans or 1/4 cup pecan pieces, butter or 1/4 cup margarine, melted, remaining dry brownie mix, chocolate syrup (from mix ), vegetable oil, water, eggs or 1/4 cup fat-free liquid egg product or 1 egg white, brown sugar, chopped pecans or 1/4 cup pecan pieces, butter or 1/4 cup margarine, melted, flaked coconut, vanilla

sugar-free instant vanilla pudding mix (4-serving size), nonfat dry milk powder, divided (carnation), water, divided, reduced-fat creamy peanut butter (peter pan), cool whip free or 1/4 cup cool whip lite, chocolate wafer pie crust, sugar-free instant chocolate fudge pudding mix (4-serving size), dry roasted peanuts, finely chopped

bittersweet chocolate, chopped, unsalted butter, room temperature, unsweetened chocolate, chopped, instant espresso powder, granulated sugar, fat-free evaporated milk, walnut pieces, toasted, vanilla extract

unsweetened cocoa, butter, seedless raspberry preserves (such as dickinson s), fat-free half-and-half, unsweetened cocoa, granulated sugar, egg substitute, all-purpose flour, vanilla extract, fat-free hot fudge topping, seedless raspberry preserves, water, powdered sugar

unsweetened dutch-processed cocoa powder, unsalted butter, seedless raspberry preserves (sugar-free, such as dickinson s), fat-free half-and-half, unsweetened dutch-processed cocoa powder, granulated sugar (or splenda for baking), egg substitute, all-purpose flour, vanilla extract, non-fat fudge sauce (or use my no guilt hot fudge sauce), seedless raspberry preserves, water, powdered sugar

melted butter, fat free cream cheese, chocolate whey protein powder (7 scoops), walnuts , if desired (optional)

evaporated 2% milk, butter, salt, marshmallows, semi-sweet chocolate chips, vanilla

semi-sweet chocolate chips (divided ), margarine (or butter, divided), water, fat-free sugar-free instant chocolate pudding mix, powdered sugar, sweetened condensed milk, imitation vanilla