Double Fudge Brownies Recipe

  
      Yield: 40 Servings
 
  1 1/2 c  sugar
    1/4 c  water
    2/3 c  butter (1 1/3 sticks)
     12 oz semisweet chocolate chips
      2 t  vanilla extract
      4 ea eggs
  1 1/2 c  flour
    1/2 t  baking soda
    1/2 t  salt
      1 c  nuts,chopped

Preheat oven to 325.  In small saucepan, combine sugar, water, and
butter; bring just to boil.  Remove from heat.  Add semisweet chocolate
chips and vanilla; stir until chocolate melts.  Transfer chocolate
mixture to large bowl.  Beat in eggs, one at a time.  In small bowl,
combine flour, baking soda, and salt.  Gradually add flour mixture to
chocolate batter.  Blend in chopped nuts.  Spread into greased 13" x 9"
pan. Bake in preheated oven 34 to 45 minutes or until toothpick
inserted into center comes out clean.  Remove from oven and cool on
wire rack.  Cut into squares.

Wisconsin State Fair

Double Gingerbread Dump Cake
 
      Yield: 24 Servings
 
  1 1/2    butter,12 TBSP
  1 1/4 c  dark brown sugar,packed
      1 c  sugar
      2 T  vanilla
  1 1/2 t  ginger,Ground
      1 T  fresh ginger,rounded
  1 1/2 t  baking soda
  1 1/2 c  buttermilk
  1 3/4 c  all purpose flour
      6 T  corn starch,leveled
    3/4 c  whole wheat flour,plus 2
           -TBSPN

Preheat oven to 350 degrees.  Place rack in center of oven.  Place a
glass or metal pan filled with water on bottom of oven.  This will make
a moister cake.

Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust
with flour.  Shake out the excess flour, then set aside.

Melt butter.  Stir in sugars, vanilla, eggs, gingers and baking soda.
Add baking soda in pinches.  Break up the lumps by rubbing with your
fingers.  Stir in buttermilk.  At this point to ensure a good mix you
could beat the batter.

Stir in corn starch and flours until just well blended.  Once you have
added flour you do not want to "mess with" the batter.  The more you
stir your batter after you have added the flour, the tougher your cake
will become.  Pour into cake pan, tap the pan once or twice on the
counter to get any air bubbles out of the cake batter.

Start to check on the cake after 60 minutes of baking time.  With the
pan of water in the oven it may take up to 75-80 minutes of baking time.
When done you should be able to smell the cake, look for the sides of
the cake to pull away from the pan and finally test the center of the
cake with a cake tester.

Cool the cake for 20 minutes.  Invert cake on plate.  Cool completely.

Serving suggestions: dust with powdered sugar, lemon powdered sugar.
Serve with Cool Whip, whipped cream, vanilla/butter sauce or lemon
sauce.  Frost with lemon frosting or icing or a cream cheese icing.