Brown Butter Cake (Layer, Sheet Cake or Cupcakes)

This is the recipe used to make the 3-layer cake pictured on the cover of Southern Living's 2024 Christmas issue. It was beautifully decorated with whipped cream frosting and white chocolate candy leaves. (The magazine was in my Christmas stocking this year.)

The batter will also make a 13x9 inch easily-transported sheet cake, or 3 dozen cupcakes.

The whipped cream frosting has chocolate pudding added to help stabilize the whipped cream and keep it fluffy. I'd like to try this because I sometimes find adding gelatin as a stabilizer to whipped cream a little tricky. (See my post on Stabilized Whipped Cream.)

The flavour of the cake depends on using high-quality butter, which is cooked to a golden brown nuttiness before mixing in the batter. 

Cake layers may be made ahead of time and frozen before filling and frosting. Wrap plain, cooled cake layers tightly with plastic wrap and refrigerate up to 2 days, or freeze up to 1 month. The cake should be assembled and decorated the day of serving. I haven't tried this recipe yet but will add some comments when I do.

• 10 Tbsp unsalted butter
• 2-2/3 cups white granulated sugar
• 1 tsp grated zest from 1 orange
• 1/2 cup vegetable oil
• 2-1/2 tsp. real vanilla extract
• 5 large eggs, at room temperature, lightly beaten
• 3-1/2 cups all-purpose flour
• 1-1/2 Tbsp. cornstarch
• 1-1/2 tsp. ground cinnamon
• 1 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/2 tsp. baking soda
• 1-1/4 cups whole buttermilk at room temperature
• 1/4 cup heavy whipping cream, at room temperature
• baking spray

1. Preheat oven to 325 degrees F.
2. Prepare baking pans. For layer cake, coat three 8-inch round cake pans with baking spray, then line bottoms of pans with parchment paper. OR for cupcakes, spray three 12-cup muffin trays with baking spray and line with paper liners. OR for the sheet cake, coat a 9 x 13 inch baking pan with baking spray then line the bottom and sides of pan with parchment paper, leaving a 2-inch overhang on the long sides.
3. In a small saucepan over medium heat, stir butter until melted and golden brown, 5-8 minutes.
4. Transfer butter to your mixer bowl and place in freezer, uncovered, 20-30 minutes or until butter solidifies.
5. Meanwhile, zest the orange to make 1 tsp orange zest.
6. In a medium bowl, whisk together 3-1/2 cups flour, 1-1/2 Tbsp cornstarch, 1-1/2 tsp cinnamon, 1 tsp baking powder, 3/4 tsp salt. Set aside.
7. Combine room temperature buttermilk and 1/4 cup heavy whipping cream in another medium bowl and set aside.
8. Beat butter with electric mixer on medium-low speed until creamy, 1 minute.
9. Stop mixer to scrape down sides of bowl whenever needed, when adding the following ingredients.
10. Add orange zest and mix in 2-2/3 cups sugar, beating on medium speed until mixture is fluffy 3-4 minutes.
11. Add 1/2 cup vegetable oil and 2-1/2 tsps. vanilla, mixing until smooth.
12. Add 5 eggs 1 at a time, beating until combined after each addition.
13. With mixer on low speed, start adding flour mixture to butter mixture alternately with buttermilk mixture. Beat just until combined, 2-3 minutes.
14. Layer Cake: divide batter, portion about 2-1/3 cups batter in each prepared pan. If you have them, fasten moistened cake pan strips around the outer sides of each pan to prevent cakes from mounding in the middle as they bake. Cupcakes: spoon about 3 Tbsp batter into each cupcake liner. Sheet cake: spread all the batter evenly in the prepared 9 x 13 inch pan.
15. Spread batter evenly with a spatula. Tap pans gently on counter to release any air bubbles.
16. Bake in preheated oven until a wooden pick inserted in centers comes out clean.
17. Baking time for layer cake: 30-32 minutes at 325 degrees F. For cupcakes: 16-22 minutes. For sheet cake: 50 to 55 minutes.
18. When layer cakes or cupcakes are done, remove from oven and let cool on wire racks 10 minutes, then remove cake from pans and let cool completely on wire racks. Let sheet cake cool in pan on a wire rack, 15 minutes. Then use the parchment paper overhangs to lift the sheet cake from the pan and let cake cool completely on wire rack.  Cake layers and sheet cake will cool in about 2 hours, cupcakes in about 1 hour. Center of sheet cake may dip slightly as it cools.

Cranberry-Orange Filling

• 2-1/2 cups fresh or frozen cranberries
• 2 tsp. grated orange zest
• 3 Tbsp fresh orange juice
• 1/8 tsp kosher salt
• 1 cup white granulated sugar, divided
• 2-1/4 tsp. cornstarch
• 2 large eggs
• 1 large egg yolk
• 2 Tbsp. unsalted butter, cubed
• 1/4 tsp real vanilla extract

1. Stir together 2-1/2 cups cranberries, 2 tsp. orange zest, 3 Tbsp orange juice, 1/8 tsp salt and 3/4 cup white sugar in a medium saucepan.
2. Cook mixture over medium heat, stirring often, until sugar is dissolved and cranberries have mostly burst, 10-12 minutes.
3. Pour cranberry mixture into a blender and secure the lid, but remove center piece to let steam escape. Cover the opening with a clean towel. Process till smooth, about 1 minute.
4. Stir cranberry mixture through a fine mesh strainer into a medium bowl, pressing firmly with back of a spoon to yield about 1-1/4 cups. Discard solids.
5. In a large bowl, whisk together cornstarch and remaining 1/4 cup sugar. Whisk in eggs and egg yolk.
6. Gradually whisk cranberry mixture into egg mixture until combined.
7. Return mixture to saucepan and cook over medium-low, whisking constantly, until bubbles just start to break the surface 7-12 minutes.
8. Continue cooking, whisking constantly, until mixture thickens 3-4 minutes.
9. Remove from heat, whisk in 2 Tbsp butter and 1/4 tsp vanilla extract until smooth.
10. Transfer cranberry mixture to a medium heatproof bowl and place plastic wrap directly on surface of mixture.
11. Chill until cooled and set, at least 4 hours or up to 3 days.

Whipped Cream Frosting

Before whipping cream, I refrigerate the mixer bowl and whipping beaters so they are cold before I add the cold heavy cream.

• 3-3/4 cups cold heavy (whipping) cream
• 1 cup icing (powdered) sugar
• 1/3 cup white chocolate instant pudding and pie filling mix
• 1/4 tsp kosher salt

1. Combine all ingredients in a large mixer bowl.
2. Beat on medium-low speed of electric mixer, stopping to scrape down sides of bowl often, about 5 minutes until mixture is smooth.
3. Increase speed to medium and beat until medium-stiff peaks form, 1-2 minutes more.
4. Frosting will continue to thicken slightly as it stands.
5. Use immediately or store in an airtight container in refrigerator up to 2 days. Stir if needed before using.

Instructions for Filling and Frosting the Layer Cake

For best results, the cake should be assembled and decorated the day you plan to serve it.

Prepare the filling, frosting, white chocolate candy leaves, and purchase gold dragees (sugar pearls) for decoration.

1. Using a sharp serated knife, trim domed tops off cake layers, discard trimmings.
2. Remove and discard parchment paper.
3. Place 1 cake layer on a cake board or serving plate, trimmed side up.
4. Spread 1/4 cup frosting evenly over top.
5. Spoon 1-1/4 cups frosting into a piping bag or Ziplock plastic bag with a 1/2 inch hole in the tip or corner.
6. Pipe a 1/2 inch tall border of frosting around edge of cake. This prevents filling from spilling over sides of the cake.
7. Spread about 3/4 cup filling evenly within border.
8. Repeat layers once.
9. Top with remaining cake layer, cut side down.
10. Spread a very thin layer of frosting over top and sides of cake to form a crumb coat.
11. Chill, uncovered, 30 minutes.
12. Spread remaining frosting in bowl or container over top and sides of cake using an offset spatula.
13. Using reserved piping bag, pipe 2 small mounds of frosting on top of cake, about 6 inches apart, to serve as bases for frosting flowers or poinsettias.
14. Tuck white chocolate candy leaves into mounds in a star shape, layering leaves and piping additional frosting on backs of leaves as needed.
15. Pipe a small dot of frosting in center of each poisettia; arrange gold dragees (sugar pearls) in centers.
16. If desired, tuck in fresh green bay leaves as colour contrast. Remove these and the gold dragees before serving.

Cupcake Filling and Frosting

1. Scoop out about 2 tsps. of cake from the center of each cooled cupcake, keeping pieces as intact as possible and reserving cake pieces. Spoon desired filling into a piping bag or plastic freezer bag with a small hole cut in the tip or corner and pipe the filling into the centers of cupcakes, then gently replace reserved cake pieces to cover filling.
2. Spoon frosting into a piping bag or ziplock plastic bag, cut a small hole in the tip or corner. Pipe frosting over tops of cupcakes in a swirled mound. Carefully insert candy leaves into frosting mound to create a star shape. Pipe more frosting in centre, if needed and add smaller leaves to create a layered bloom. Press gold dragees into the frosting at the center of the bloom. Dragees should be removed before eating.

Sheet Cake Filling and Frosting

To take the cake to a potluck party, remove the parchment paper and return the cake to the pan, ice and frost just the top, and use the pan to transport and serve the cake. You can buy disposable foil sheet cake pans.

1. If needed, use a long serrated knife to trim domed top off cake. Discard trimmings. Place cake on a cake board or serving plate, cut side down, discard parchment paper.
2. Spread 1/2 cup frosting in a thin layer on top.
3. Spoon 1/2 cup frosting into a piping bag or ziplock plastic bag, cut a 1/2 inch hole in the tip or corner.
4. Pipe a 12 inch tall border of frosting around sheet cake edge.
5. Dollop and spread filling evenly within border. Reserve 1/4 cup frosting to decorate sides of cake, if desired.
6. Pipe some of remaining frosting over the top of filling, smoothing as desired.
7. Pipe three small mounds of frosting on top of frosted cake, about 6 inches apart, to serve as bases for poinsettias.
8. Tuck candy leaves into mounds in a star shape, layering leaves and piping additional frosting on backs of leaves as needed. Pipe a small dot of frosting in center of each poinsettia, arrange dragees in centers. Tuck in fresh bay leaves as desired. Remove dragees and bay leaves before eating.

Vanilla Cakes or Cupcakes

A Dozen Vanilla Cupcakes with Jam or Jelly filling

My mom now watches Mary Berg's cooking show on CTV every day and often gives me her commentary on the day's show. This recipe was presented on the February 4, 2026 show as Fool's Gold Cupcakes. The batter is butter-based and traditional. Mom likes butter-based plain cake, but I know who wouldn't  think the filling and bacon-topped frosting "too much."

• 1/2 cup unsalted butter at room temperature
• 3/4 cup white granulated sugar
• 2 large eggs, at room temperature
• 1-1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 tsp vanilla extract
• jam or jelly for filling

1. Preheat oven to 350 degrees F.
2. Line a 12-cup muffin tin with cupcake liners.
3. In a mixer, cream together butter and sugar about 3 minutes until light and fluffy.
4. Add 2 eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
6. Stir 2 tsp vanilla into 1/2 cup buttermilk in a measuring cup.
7. With mixer on low, add 1/3 of the flour mixture into the butter mixture and mix until almost combined.
8. Add half of the buttermilk mixture and mix until almost fully combined.
9. Add another third of flour, mix, add the remaining buttermilk, mix, and then add the remaining flour, mixing until combined.
10. Use an ice cream scoop to divide the batter into the cupcake liners.
11. Bake in the preheated oven 17-20 minutes or until risen, golden, and a toothpick inserted in the centre comes out clean.
12. Remove from oven and set pan aside to cool completely.
13. Use a teaspoon to scoop a little well out of the centre of each cupcake. Fill with 1-1/2 tsp. of strawberry jam or grape jelly then pipe or spread  frosting on top.
14. Decorate with a small piece of well-cooked bacon if desired.

Peanut Butter Cream Cheese Frosting

Frosts 12 cupcakes

• 1/2 cup unsalted butter 
• 1/2 cup creamy peanut butter (not natural)
• 1/4 cup brick-style cream cheese
• 1 tsp vanilla extract
• 2 cups icing sugar
• pinch of salt

1. All ingredients should be at room temperature.
2. Beat the butter, peanut butter, cream cheese and vanilla together in a mixer.
3. Add the icing sugar and mix to combine.

Old-Fashioned Vanilla Cupcakes with Vanilla Buttercream Frosting

The famous Georgia bakeshop, The Back in the Day Bakery, published this recipe in their 2014 cookbook of the same name. The bakery closed in 2023, before I had a chance to visit.

In this recipe they use the method of adding cold butter to dry ingredients devised by Rose Levy Berenbaum, recommended in her classic book The Cake Bible, to prevent over-mixing.

These are dense, "old-fashioned" style cupcakes, not the lighter-textured cakes you get from a recipe using vegetable oil.

This recipe uses both cake flour and all-purpose flour.

The recipe makes 24 cupcakes, which can be made ahead and stored in an airtight container at room temperature for up to 2 days before frosting and eating.

• 1 cup whole (homogenized) milk
• 1 tsp pure vanilla extract
• 1-3/4 cups cake flour
• 1-1/4 cups unbleached all-purpose flour
• 2 cups white granulated sugar
• 1 Tbsp baking powder
• 3/4 tsp fine salt 
• 1/2 pound unsalted butter
• 4 large eggs, at room temperature

1. Cut hard butter into half-inch cubes and let sit on counter at room temperature until softened.
2. Position oven rack in the lower third of the oven and preheat oven to 350 degrees F.
3. Line 24 cupcake cups with paper liners.
4. In a large measuring cup or small bowl, mix together 1 cup whole milk and 1 tsp vanilla, set aside.
5. Fit stand mixer with paddle attachment or use hand mixer. In large mixer bowl, combine both flours, sugar, baking powder and salt (if using). On low speed, mix 2-3 minutes until thoroughly combined.
6. With mixer on low speed, add cubed butter a few pieces at a time, mixing 2-3 minutes with each addition, until mixture resembles coarse sand.
7. With mixer on medium speed, add room temperature eggs one at a time, mixing well after each addition.
8. Turn  mixer speed to low and gradually add the milk and vanilla mixture. Mix another 1-2 minutes.
9. Remove the bowl from the mixer. Using a rubber spatula, incorporate any ingredients at the bottom of the bowl so that batter is completely mixed.
10. Use a large ice cream scoop or spoon to fill each baking cup 2/3 full.
11. Bake in preheated oven 20-25 minutes, until a cake tester inserted in the centre of a cupcake comes out clean. Let cool completely before frosting.

Buttercream Frosting with Sprinkles

Frosting can be made ahead and stored in an airtight container at room temperature for up to 2 days.

• 1/2 pound unsalted butter at room temperature
• 6-7 cups icing (confectioner's) sugar
• 1/2 cup whole milk
• 2 tsp pure vanilla extract
• liquid gel food colouring (optional)
• sprinkles

1. Fit paddle attachment in bowl of stand mixer (or use large mixing bowl and handheld electric mixer.)
2. Cream butter on medium speed until light and fluffy, 2-3 minutes.
3. Add 4 cups of icing sugar, milk and vanilla. Mix on low speed until smooth and creamy, 2-3 minutes.
4. Gradually add up to 3 cups more sugar, mixing on low speed, until frosting reaches desired light and fluffy consistency, 3-5 minutes.
5. If desired, add a drop or two of food colouring, mixing well, until desired shade is reached. If multiple shades are desired, divide icing into several bowls, then mix in food coloring.
6. To frost cupcakes, use a spatula or a butter knife to spread cupcake tops with swirls of frosting, then top with sprinkles if desired.

Vanilla with Sprinkles Party Cake

Without the sprinkles this makes a good-tasting plain vanilla layer cake but the sprinkles add a "birthday party" touch.

The batter makes a 6" three-layer cake using three 6" round cake pans, OR divide the batter into two 8" round cake pans for a two-layer cake. Baking time was tested using the three  6" pans, so keep an eye on the oven.

Again, this is a denser-textured old-fashioned butter cake using two kinds of flour. The batter will hold the sprinkles without them sinking to the bottom of the cake. Remember to gently fold the sprinkles into the batter at the very end, to keep them from discolouring the batter. Use fresh sprinkles (they can go bad if stored for a long time) and not those hard candy beads that can chip a tooth.

• 1 cup + 3 Tbsp (150 grams) all-purpose white flour
• 1 cup + 3 Tbsp (150 grams) cake flour
• 2-1/4 tsp. baking powder
• 3/4 tsp. salt
• 3/4 cup softened unsalted butter
• 1-1/2 cup white granulated sugar
• 2 tsp pure vanilla extract (use imitation clear vanilla extract for a pure white cake)
• 3 large eggs, at room temperature
• 3/4 cup homogenized (whole) milk
• 1/3 cup sour cream
• 1 cup rainbow candy sprinkles

1. Preheat oven to 350 degrees F. Grease and flour three 6-inch round cake pans or 2 8-inch round cake pans.
2. Sift together flours, baking powder, salt. Set aside.
3. In a small bowl, stir together the milk and sour cream. Set aside.
4. In a large mixer bowl, beat the room-temperature butter until smooth, 3-5 minutes.
5. Add the sugar, then mix at medium speed until the butter mixture is light and fluffy, 3-5 minutes more.
6. While incorporating ingredients, always stop to scrape down the mixer bowl when needed.
7. With mixer at medium-low, add vanilla.
8. Crack eggs into a bowl one at a time, discard shells, then add one at a time, mixing until each is incorporated before adding and mixing the next. 
9. Turn the mixer to low and add a third of the flour mixture, then half of the sour cream and milk mixture. Add another third of the flour, then the rest of the sour cream and milk. Mix in the rest of the flour mixture until combined. Do not over-mix.
10. Stop the mixer and by hand with a spatula, gently fold the batter, incorporating any unmixed ingredients from the sides and bottom of the bowl, and folding in the rainbow sprinkles.
11. Divide the batter among the prepared pans. Bake 26-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
12. Cool cakes on a wire rack for 10 minutes before turning cakes out of their pans and continuing to cool on wire racks until completely cool before frosting with Whipped Vanilla Buttercream.
13. To assemble, place one cake layer on a cake board or cake plate. Using a straight spatula or frosting spreader/icing knife, spread about 3/4 cup of buttercream on top. Top with the next layer of cake and repeat with the third layer if using.
14. Make a "crumb coat" by spreading a thin layer of buttercream on the top and sides of the cake. Refrigerate the cake for 15 minutes or until the cake is chilled enough to smoothly frost the rest of the cake with the remaining buttercream.
15. Make a "hem" of sprinkles around the bottom of the cake by spooning sprinkles around the base and gently pressing them into the icing with the back of a spoon or spatula.
16. If desired, tint any left-over icing and use to pipe a border or flowers at the edge of the top of the cake.

Whipped Vanilla Buttercream

The flavour is best if you use vanilla bean paste or pure vanilla extract, but for a pure white icing use imitation clear vanilla flavoring. The texture will be better if you use heavy cream, but you can use milk.

• 1-1/2 cups (340g) unsalted butter, softened
• 4-5 cups icing (confectioners') sugar
• 3-5 Tbsp heavy (whipping) cream (or milk)
• 1 tsp pure vanilla extract (or imitation clear vanilla extract)
• 1/2 cup rainbow sprinkles

1. With a hand mixer or stand mixer fitted with the paddle attachment, beat the room temperature butter on medium-low speed 1 minute or until smooth and creamy.
2. Using low speed, and stopping to scrape the bowl as needed, gradually add 4 cups of icing sugar, the cream and the vanilla until blended.
3. At medium-high speed, beat 3-5 minutes until light and airy. Add additional sugar or cream if needed. It should be spreadable but thick enough not to ooze out from between cake layers and  to use in a piping bag.

Vanilla Cake or Two Dozen Cupcakes

This recipe from the March 2022 Woman's Day magazine uses plain all-purpose white flour.

Makes 2 dozen (24) cupcakes or two 8-inch cake layers.

You could use 3 6-inch  round cake pans for a tall cake, but baking time is not provided for this.

An 8-inch layer cake can be cut into 12 slices to serve 12.

• 1 cup unsalted butter, at room temperature
• extra butter for greasing pans
• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 1-3/4 cups white granulated sugar
• 4 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1-1/4 cups homogenized (whole) milk, at room temperature

1. Heat oven to 325 degrees F.
2. Line two 12-cup muffin pans with cupcake liners.
3. For cake, butter two 8-inch round cake pans and line bottoms with parchment, dust sides with flour.
4. In bowl, whisk together flour, baking powder and salt.
5. Using electric mixer, in large bowl beat together butter and sugar to combine.
6. Increase speed to medium-high.
7. Beat until light and fluffy, 3-5  minutes.
8. Reduce speed to medium.
9. Add eggs 1 at a time, beating each until well mixed in before adding next egg.
10. Beat in vanilla.
11. Reduce speed to low.
12. Add flour mixture in 3 parts, alternating with milk.
13. Beat just until flour is well mixed in.
14. Divide batter evenly among the two prepared cake pans.
15. For cupcakes, fill each liner with about 1/4 cup batter.
16. Bake cake layers 25-35 minutes or until wooden pick inserted in centre comes out clean.
17. Bake cupcakes about 20-25 minutes.
18. Let cool in pans on wire rack 10 minutes.
19. Remove from pans and cool completely before frosting.

Extra-Large Vanilla Celebration Cake

Makes 1 10x2" round cake layer AND 1 8-inch round cake layer.

Heat oven to 350 degrees F. Prepare pans (grease, flour, line with parchment paper).

• Make 2 batches of the Vanilla cake recipe above.

1. Pour 6 cups batter in the 10 inch pan.
2. Pour 4 cups batter in the 8 inch pan.
3. (Use any remaining batter for cupcakes.)
4. Bake in preheated 350 degree F oven until golden and toothpick inserted in centre comes out clean, 25-35 minutes.
5. Transfer cakes to wire racks.
6. Let cool 15 minutes.
7. Remove cakes from pans and let cool completely on racks.
8. Frost 10" layer.
9. Top with 8" layer and frost and decorate as desired

Ten Minute Fudge, Truffles, Truffle Pops, More

No candy thermometer needed.

• 1 300 mL can sweetened condensed milk
• 500 g dark, milk or white chocolate, coarsely chopped (or 500 g pure chocolate chips)
• Optional additions: 
• 1-1/2 cups crumbled chocolate biscuits (makes Cookies 'n Creme fudge used with white chocolate) OR
•  1-1/2 cup miniature marshmallows OR
• 1-1/2 cups crumbled honey graham biscuits AND 1-1/2 cups miniature marshmallows (Smores Fudge) OR
• 1 cup chopped dried fruit AND 1 cup chopped nuts (Fruit 'n Nut Fudge) OR
• 1 cup candied ginger (Chocolate Ginger Fudge)

Line bottom and sides of an 8 x 8 inch pan with plastic wrap or parchment paper, letting lining hang over sides of pan.

Combine chocolate and milk in a large microwave-safe bowl.
Microwave, uncovered, on medium, stirring halfway through, till chocolate almost melts, 3-4 min.

Stovetop Method: Melt chocolate in the top pot of a double boiler. Heat condensed milk in a saucepan, then add to melted chocolate. 

Remove chocolate and milk mixture from microwave or heat and stir till evenly mixed and smooth.

Stir in any optional additions (see options in ingredients.)
Scrape mixture into the prepared pan.
Press down, smoothing top.
Fold overhanging ends of lining over fudge to completely cover.
Refrigerate at least 2 hours or overnight.
Fudge keeps well in fridge up to 1 week.

Chocolate Truffles:
Cut refrigerated fudge into 1-inch squares.

Place on microwaveable plate.

Heat in microwave on medium, 30 secs.

Roll fudge into balls.

Roll balls in cocoa powder, sprinkles, or chopped nuts.

To make truffle pops, set a lollipop stick in each.

Refrigerate till firm.

Molten Chocolate Cupcakes:

• 1 small package chocolate cake mix
• 1 recipe microwave fudge (above) prepared, cooled.

Make batter for 12  cupcakes as directed on cake mix package.

Pour batter halfway up cups of prepared  muffin tin.

Lay 1 piece of fudge on batter in each cup.

Cover with remaining batter.

Bake as directed. Serve warm.

Fudge Sundaes/Cupcake Topping:
Use a box grater to grate fudge into bowl.

Sprinkle over ice cream sundaes or frosted cupcakes.

Stovetop Method:  Melt chocolate in a double boiler. Heat condensed milk in a saucepan. Heat together till smooth.