Nabisco’s Golden Nuggets were first released in the United Kingdom and the United States in the 1970s. In the late 1970s, they were phased out of the UK market.
They were, however, reintroduced back to the UK in 1999 with a £1 million advertising effort, possibly in response to demand from people who had liked them in the 1970s and now had children of their own.
Ingredients For Gold Nugget Chocolate
Cake:
- 2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter
- 3 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 cup vinegar
- 3/4 cup milk
- 2 teaspoons baking soda
- 3/4 cup boiling water
Fudge Icing:
- 1 1/2 cups granulated sugar
- 1/2 cup cocoa powder
- 1/2 cup milk
- 1/3 stick butter
- 1 to 2 cups confectioners’ sugar
- 2 cups chopped walnuts
Instruction For Gold Nugget Chocolate
- Cake: Using an electric mixer, cream together the sugar, butter, eggs, and vanilla extract until frothy.
- Combine flour, cocoa, and salt in a sifter; put aside.
- Combine the vinegar and milk in a bowl.
- Alternate adding the dry and liquid components to the first one.
- Mix baking soda and hot water together and add to the mixture. Mix well; the mixture will be thinner than most cake batters.
- Preheat oven to 350 degrees F and bake for 35 to 45 minutes in a 13 x 9-inch baking pan.
- Frost while the weather is still warm.
- Fudge To make the icing, put the sugar, chocolate, milk, and butter in a saucepan. Bring to a steady boil and simmer for 5 minutes, stirring occasionally. Allow cooling slightly.
- To achieve the appropriate consistency, add 1 to 2 cups of confectioners’ sugar.
- Toss in the walnuts and top the warm cake.
Nutrition Info For Gold Nugget Chocolate
| Calories | 200 | Fat | 13 g |
| Carbs | 21 g | Protein | 3g |