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Mar 25th, 2025
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Joined: Nov 2001
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For our chocolate buds!
In honor of Chocolate Day, I am making Hot Fudge Pie! It is the easiest thing ever to make!
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons cocoa powder
1 teaspoon salt
1/2 cup all purpose flour.
Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream!
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Joined: Apr 2006
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Slava Isusu Khresty ! I have one question. What do you mean by "1 stick of butter" I have seen this so often but have never tried the recipe until now.....so ignorant and uneducated me had to ask for help  Is that the same as a 1 pound??????? Seulement moi ici au Canada  Kolya
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Joined: Nov 2002
Posts: 7,378 Likes: 104
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Garajotsi:
Christ is in our midst!!
In the U.S. butter comes in 1 pound packages and each package has a quarter pound "stick." I don't know how that translates to metric measure, esp when you bake.
Bob
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Joined: Nov 2001
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AH - light dawns - I've been wondering this for a long time.
we buy butter in packs of 250 grm or above .
250grm is roughly 8 oz !
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Joined: Oct 2009
Posts: 668 Likes: 1
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One U.S. stick of butter is 113.5 grams. When I lived in Europe, I found using 125 grams was convenient (half a package) and close enough.
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Joined: Apr 2006
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Slava Isusu Khrestu or rather " Slava Bohu" I asked a bit late We still have pounds of butter here in Canada so all I have to do is to use 1/4 of a pound. Now I'll tell you that one pound of butter does not make the recipe work But it does make a really chocolaty!!! syrup Kolya
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Joined: Nov 2002
Posts: 7,378 Likes: 104
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Kolya: I learned a long time ago that a good cook or baker is creative and can think outside the box. So if I had a lot of good chocolate syrup, I'd just save it for putting over ice cream. It's a bit like the time a friend brought me a dress box full of homemade fudge. She said that it took longer to get it to me becauseshe had had trouble with the first batch--it didn't harden so she threw it out. I asked why she didn't just make or buy some sheet cakes and use the stuff for frosting. After all, 50 pounds of chocolate/peanut butter is just as good spread on a cake if it's too soft as it is as fudge.  She'd never thought of that. Bob
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Joined: Jan 2003
Posts: 10,994 Likes: 10
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Kolya: I learned a long time ago that a good cook or baker is creative and can think outside the box. So if I had a lot of good chocolate syrup, I'd just save it for putting over ice cream. It's a bit like the time a friend brought me a dress box full of homemade fudge. She said that it took longer to get it to me becauseshe had had trouble with the first batch--it didn't harden so she threw it out. I asked why she didn't just make or buy some sheet cakes and use the stuff for frosting. After all, 50 pounds of chocloate/peanut butter is just as good spread on a cake if it's too soft as it is as fudge. She'd never thought of that. Bob Quite a clever idea! 'Waste not, want not' also comes to mind...Perhaps without that old time mentality, creativity dies easily.
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Joined: Jun 2002
Posts: 5,725 Likes: 2
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If, in eternity, the Lord asks me why I could never control my weight, I will say "It was all those yummy recipes Rose posted on the forum."  I am going to try this one. It sounds good!
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