Bake chocolate cake mix according to directions.
When you take out of oven, poke holes all over the top.
Pour Eagle Brand milk over the top and spread.
Pour caramel topping over top and spread.
Pour chocolate topping over top and spread.
Crush Heath bars and sprinkle over the top.
Preheat oven to 400\u00b0.
Lightly grease and flour a 10 x 15-inch pan.
Put flour and sugar in a large mixing bowl.
Set aside.
Cook margarine, cocoa and water, just until mixture comes to a boil. Cool 1 minute.
Pour mixture over flour and sugar while beating with electric mixer.
Add buttermilk, eggs, soda, salt and vanilla. Beat 1 minute more.
Pour batter into prepared pan and bake for 20 minutes.
Frost while hot with Best-Ever Chocolate Icing.
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.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
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.
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CHOP 2 chocolate squares. Beat cake mix, dry pudding mix
(Please do not overcook your cake as it will dry out!).
50.
Chop 2 oz. chocolate. Beat cake mix, dry pudding mix
Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
* Visit my other recipes for the best ever chocolate cake!
Toss chocolate and chopped nuts with 2 tablespoons of dry cake mix; set aside.
Beat remaining ingredients together for 3 minutes at medium speed.
Fold in chocolate chips and nuts.
Preheat oven to 350\u00b0F Grease bottom and sides of two 9-inch cake pans.
Mix all ingredients on low for 1 minute. Then on high for 2 minutes, scraping down sides of bowl. Pour batter between the two pans. Bake 30-35 minutes.
Cool for 10 minutes. Meanwhile, melt chocolate over simmering water until smooth. Let cool to room temperature. Whisk sour cream into melted chocolate. Frost and garnish.
BEST PANCAKE MIX: In large bowl,
Chocolate Cake:
**note: this chocolate cake recipe makes 10 servings based on
Heat 2 sticks butter, German's chocolate, 2 tablespoons cocoa and water to rolling boil.\tCool slightly.\tPour mixture over sugar, flour, eggs, buttermilk, soda and salt.
Blend and bake in 9
1/2 x 13-inch greased pan at 325\u00b0 for 25 minutes or until toothpick comes out clean.
Mix cake mix with pumpkin and water. Bake at 350\u00b0 for 30 to 40 minutes. Let cake cool and ice with fat-free Cool Whip. Absolutely moist and delicious!
Nutella Chocolate Cake.
Trace the bottoms of
Set aside.
For the Cake:
Preheat oven to 350
Bake german chocolate cake mix according to package directions.
While cake is still warm poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top.
Let cake cool. Pour hot fudge topping over top of cake and let set.
Spread on whipped topping.
Dig in!
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.