Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
eat.
Add the dark chocolate and let mixture rest 1
risp. Cool.
Melt bittersweet chocolate in microwave until just melted
oss in the nuts and chocolate chips.
In a separate
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
OTE: Don't double this recipe for the cake, do it
br>Variations include:
PECAN BISCOTTI: butter pecan cake mix - chopped
nches long.
Place the biscotti - cut side up - back on
n low, mix in the chocolate chips (and almonds, if using
ake them out!
This recipe can be frozen for later
ixture.
Stir in chocolate and white chocolate chips by hand.
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
tir then add nuts and chocolate and mix in to a
ugar mixture.
Toss the chocolate chips in a little flour
oard (save the baking sheets, \"biscotti\" means twice baked in Italian
hiny. You use whatever works best in your pans.
In
he cake mix, flour, butter, chocolate syrup, eggs and extracts; mix
Fold in the peanuts and chocolate pieces.
Divide the dough
n macadamia nuts, sugar and chocolate. Place coffee powder and 2
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.