Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Prepare cake mix according to package directions or prepare your favorite chocolate cake recipe.
Pour 1/2 of cake batter into a greased and floured 9 x 13-inch cake pan.
Bake in 350\u00b0 preheated oven for 15 minutes.
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
Pepare box mix as directed or your prepare your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahluha or rum over the cake.
Let cool.
Meanwhile prepare the pudding.
Tear or crumble the cake into pieces.
In a trifle bowl, layer in this order: cake, pudding, bananas, whipped topping and candy bars.
Repeat layers ending with chopped candy bars and toasted coconut on top.
Chill well.
Bake
chocolate cake mix as directed on box.
Pour into 9
x 13-inch
pan.
Cool.
Poke\tholes in top and pour Kahlua over cake.
Cut\tin
1/2,
crumble cake and put 1/2 of cake in punch bowl.
Pour
1/2 cooled pudding on cake;
pour 1/2 Cool Whip
over pudding, break 1 Skor bar over Cool Whip and sprinkle on.
Repeat again.
Chill in refrigerator.
Prepare cake mix according to directions.
Stir in 1 cup chocolate morsels.
Pour into two greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 30 minutes or until done.
Remove layers and let cool.
Brush brandy over layers.
Spread preserves between cake layers.
Melt remaining morsels, stirring frequently. Remove from heat; gradually stir in sour cream, blending well. Spread frosting on cake.
Sprinkle with pecans.
Cover and chill.
Prepare oblong cake pan with shortening and flour.
Layer coconut and coarsely chopped pecans in bottom of pan.
Mix German chocolate cake mix and pour over coconut and pecans.
Melt butter and cream cheese in microwave.
Mix in powdered sugar with spoon. Pour over top of cake leaving about 1/2 inch away from top of pan. Bake 35 minutes at 350\u00b0.
Sprinkle
the
nuts
and
coconut
in
the
bottom of a greased 9
x 13-inch pan. Mix the chocolate cake mix, pudding, eggs, vanilla,
oil
and
water
and
pour\tover
the nuts and coconut mixture.
Mix the cream cheese, margarine and powdered sugar.
Spread
over the cake dough. Bake at 350\u00b0 for 30 to 35 minutes or until center of cake springs back.
Make German chocolate cake mix according to directions.
Pour on top of nuts.
Melt 1 stick margarine with 8 ounces cream cheese.
Use mixer and blend, then add 1 box powdered sugar.
Pour on top of cake mix.
Bake at 350\u00b0 for 30 to 40 minutes.
Bake chocolate cake as directed on box.
Mix chocolate pudding as directed.
In a clear dish (salad bowl), crumble chocolate cake.
Top with chocolate pudding.
Top with Cool Whip.
Top with Heath candy bars.
(Continue to layer until all ingredients are used.)
Makes a lot, an excellent potluck dessert.
Bake German chocolate cake as directed on box.
Cool for 1/2 hour.
Using the handle of a wooden spoon, poke several holes close together.
Mix Eagle Brand and caramel topping; pour over cake.
Cover with Cool Whip.
Break Heath bars into pieces and sprinkle on top of cake.
I use a 9 x 13-inch pan.
Heath bars break easier if frozen.
Combine cake mix, eggs and pie filling.
Mix until well blended.
Pour into greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes, or until done.
Frosting with Chocolate Frosting for Cherry Chocolate Cake.
Prepare cake mix according to directions, stirring in 1 cup chocolate chips.
Pour
Crumble 1/2 chocolate cake into bottom of truffle bowl.
Pour 1/2 cup of coffee over cake to moisten.
Put 1/2 of chocolate pudding over cake.
Put 1/2 of Cool Whip over pudding.
Put crumbled Butterfinger over Cool Whip.
Repeat sequence of layers. Chill for 4 hours.
In casserole dish, make one 3 ounce package cooked chocolate pudding in microwave.
When cooked, stir in one package inexpensive generic chocolate cake mix.
Pour into greased and floured large baking pan.
Top with one small package chocolate chips and nuts.
Bake at 325\u00b0 for 30 to 35 minutes or until done.
Mix German chocolate cake mix as directed.
Mix pecans and coconut.
Put in bottom of long 9 x 13-inch cake pan.
Pour cake mix over coconut and nuts.
Mix cream cheese, margarine and confectioners sugar.
Beat until fluffy.
Spoon over cake mix. Bake at 350\u00b0 for 45 minutes.
Slice a piece of the chocolate cake off and place it in a cereal sized bowl.
Pour the milk over top of it.
Mash the cake down with your fork so as the milk saturates the entire cake.
Enjoy.
Cook pudding as to directions on box.
Add chocolate cake mix. Pour into 9 x 13-inch pan.
Sprinkle chocolate chips and chopped nuts on top of batter.
Bake in a 350\u00b0 oven for 30 to 35 minutes.
Preheat oven to 350\u00b0.
Grease bottom of 9 x 13-inch cake pan. Put coconut and pecans in bottom of pan.
Mix German chocolate cake mix as directed and pour over the coconut and nuts.
Combine cream cheese and margarine with powdered sugar.
Blend this and drop by spoonfuls onto the cake.
Don't swirl.
Bake for 45 minutes.
When you serve, flip the cake pieces over so the nuts and coconut are on top.