ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: I FOUND THE DRY FROSTING FOR TUNNEL OF FUDGE!

Misc.
ADVERTISEMENT
I began making my Tunnel of Fudge cake with the dry frosting mix that is put out by "jiffy". It is the brand that makes the cornbread mixes and cake mixes that are only about 50 cents each.
If we would all start buying it there would be a demand on it and the stores would start carrying it.
The problem is I can only find the mix at H.E.B. Grocery store. I buy up all I can get because it is my son's favorite cake.
When I make the cake, I use 2 boxes of the Jiffy frosting because they are smaller than the ones we used to get. Hope some of you try this and start buying them.
I have tried contacting the company to get them to put them in the stores and I have asked some of the stores to try to get them. Hope you try and enjoy!
MsgID: 017592
Shared by: WANDA TEXAS
In reply to: Recipe: Tunnel of Fudge Cake (without frosting m...
Board: Vintage Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Zucchini Puff-Up (using cracker crumbs)
  • ZUCCHINI PUFF-UP "This dish is light and tender - almost like a souffle and is good to serve with roast meats." 4 cups chopped zucchini 1 cup chopped onion 1/4 cup water 5 tablespoons butter or margarine, divided us...
  • A-1 Zesty Lemon Steak (grilled)
  • A-1 ZESTY LEMON STEAK 1/3 cup A-1 steak sauce 2 teaspoons grated lemon peel 1 clove garlic, minced 1/4 teaspoon coarsely ground black pepper 4 (4 to 6 oz. each) beef shell or strip steaks, about 1-inch thick In small...
  • Avocado Egg Cups (cooked in a skillet)
  • AVOCADO EGG CUPS 1 avocado 2 eggs Salt and pepper, to taste Sriracha or other hot sauce, to taste (optional) Toast (for serving) Halve and pit an avocado. Cut a...
  • Famous Roasted Garlic Crab - This was a GREAT recipe
  • I picked up two 1 1/2 pound dungeness crabs last night for this recipe. It was really delicious. From the time we dropped the live crabs in the boiling water to the time we'd roasted them and set the dish on the table......
  • Shredded Chicken and Vegetables (stir fry)
  • SHREDDED CHICKEN AND VEGETABLES 1 (14 oz) boneless, skinless chicken breast, cut into thin shreds 2 tbsp vegetable oil 1 clove garlic, minced 3 carrots, thinly sliced 2 small zucchini, sliced 1 cup frozen French-cut g...
  • Potato and Kale Casserole
  • POTATO AND KALE CASSEROLE This country-style potato casserole is perfect for St. Patrick's Day. The hearty and super-healthy green kale makes it the right color for the day. 1 Tbsp. canola oil 1 Tbsp. broth or water ...
ADVERTISEMENT
  • Spinach Rice Balls (Lipton Onion Soup Mix recipe, 1987)
  • SPINACH RICE BALLS 1 1/2 cups cooked rice 1 (10 oz.) package frozen chopped spinach, cooked and well drained 1/2 cup shredded mozzarella cheese (about 1 1/2 oz.) 1/3 cup dry bread crumbs 2 eggs, slightly beaten 1/4 cu...
  • Chicken Liver Turnovers (blender) (make ahead)
  • CHICKEN LIVER TURNOVERS FOR THE CHICKEN LIVER PATE: 1/4 cup chopped onion 1/4 cup melted butter (plus additional for tops) 1/2 lb chicken livers 1/2 tsp salt 1/4 tsp garlic salt 1/4 tsp...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: I FOUND THE DRY FROSTING FOR TUNNEL OF FUDGE!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!