| 1 | cup granulated sugar |
| 1/2 | cup butter or margarine, melted |
| 1/3 | cup Gold Medal® all-purpose flour |
| 1/3 | cup baking cocoa |
| 1 | teaspoon vanilla |
| 1/4 | teaspoon salt |
| 2 | eggs |
| 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 325ºF. Grease bottom and side of round pan, 8x1 1/2 inches, or pie plate, 9x1 1/4 inches. Stir together granulated sugar, butter, 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,about 1 hour. |
| 3. | Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with 2 to 3 tablespoons fudge sauce. Cover and refrigerate any remaining pie. |
|
| Make Yummy Mud Pie extra muddy! Drizzle on 2 to 3 tablespoons caramel topping with the fudge sauce. |
|
| You won’t need to make the whipped cream if you use frozen whipped topping. You will need to thaw the frozen whipped topping first before using it. |
Nutrition Information:
390 ( 215 ); 24 g ( 8 g); 85 mg; 180 mg; 40 g ( 1 g); 4 g 24 %; 0%; 4 %; 5 %