1 cup granulated sugar
1/2 cup margarine or butter, melted
1/3 cup Gold Medal® all-purpose flour
1/3 cup baking cocoa
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped nuts, if desired
1/4 cup hot fudge sauce or topping
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
2 to 3 tablespoons hot fudge sauce or topping, if desired
1. Heat oven to 325°. Grease bottom and side of round pan,8x1
1/2 inches, or pie plate, 9x1 1/4 inches. Stir together granulated sugar, margarine, flour, cocoa, vanilla, salt and
eggs in medium bowl. Stir in nuts. Pour into pan.
2. Bake 25 to 30 minutes or until edge appears dry and toothpick
inserted halfway between center and edge comes out clean (center
will be moist). Immediately prick holes in pie with toothpick. Spread 1/4 cup fudge sauce over top. Cool completely.
3. Beat whipping cream and powdered sugar in chilled medium bowl
with electric mixer on high speed until stiff. Spread over
sauce. Drizzle with 2 to 3 tablespoons fudge sauce. Cover and refrigerate any remaining pie.
BAKE for 3 to 5 minutes or just until marshmallows begin to melt.
Cool in pan on wire rack for 20 to 30 minutes. Cut into squares. Serve warm.
WHISK together evaporated milk and egg yolks in medium saucepan.
Heat over medium-low heat, stirring constantly, until mixture is
very hot and thickens slightly; do not boil. Remove from heat;
stir in morsels until completely melted and mixture is smooth.
POUR into crust; chill 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.
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