Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
Let the cake cool completely and crumble in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
After mixing well roll into balls. Put in freezer for 30 minutes.
Melt chocolate almond bark as directed on package.
Roll cake ball into the melted chocolate bark and place on wax paper.
You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.
Heat oven to 350\u00b0.
Mix about 1/2 of the cake mix, margarine, vanilla and eggs in a large bowl until smooth.
Stir in remaining cake mix, chocolate chips and nuts.
Drop dough by teaspoonfuls, about 2-inches apart onto ungreased cookie sheet.
Bake 10 to 20 minutes (center will be soft).
Cool slightly; remove from cookie sheet. Makes about 5 dozen.
Butter 9 x 13-inch pan.
Mix pudding with milk.
Add Cool Whip.
Pour 1/2 of mixture over crackers, then remaining pudding. Add another layer of crackers and refrigerate 1 hour.
Frost with Betty Crocker chocolate frosting.
CHOCOLATE PIE CRUST:
Sift the salt
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
ups salted peanuts for the chocolate pieces and chopped nuts. Before
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Mix cake mix, cherry pie filling, eggs and flavoring with a spoon (no mixer).
Do not overbeat.
Pour into a 9 x 13-inch pan. Bake on 300\u00b0 for 40 to 50 minutes.
Cool.
Preheat oven to 350\u00b0.
Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
Stir in remaining cake mix, the nuts (if used), and chocolate chips.
Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
Bake 10-12 minutes or until edges are set (the centers will be soft).
Cool 1 minute, remove from cookie sheet to wire rack.
Heat oven to 350\u00b0.
Make brownie mix as on package except bake 20 minutes.
Mix together other ingredients.
Pour over brownies. Bake until topping is set, 25 minutes.
Cool.
Spread with pie filling.
Line a 9 x 13-inch pan with 1/2 of the graham crackers.
Mix instant vanilla pudding with 2 1/2 cups skim milk; set aside.
Let this get thick.
Add 1/2 of Cool Whip to pudding mix.
Start layering this, ending with the rest of the Cool Whip.
Preheat oven to 375.
Beat all ingredients, except for pastry, with electric mixer on medium, or rotary beater.
Pour into pastry lined pie pan. Bake 50-55 minutes.
Mix vanilla pudding, 4 cups milk and 3/4 of the Cool Whip. In a separate bowl, mix chocolate pudding, 3 cups milk and remainder of Cool Whip.
Put a layer of graham crackers (about 1/8 to 1/4-inch thick) in the bottom of a 9 x 13-inch pan.
Pour a layer of chocolate pudding mix, then a layer of vanilla pudding mix 1 to 1 1/4-inches thick.
With an electric mixer, blend together butter, sugar, brown sugar, vanilla and eggs.
Add flour, baking soda, and pudding mix and mix well.
Stir in chocolate chips.
Pour into a lightly greased pizza pan.
Bake at 350F for 20 minutes or until done.
Remove from oven and cool completely.
Once the cookie is cool, you may decorate the cookie using a piping bag or hand held decorator.
Heat oven to 375\u00b0.
Beat egg, water, butter, shortening, sugar and about half of dry cake mix until smooth.
Stir in remaining cake mix, the oats, chocolate chips and nuts.
Drop dough by teaspoonfuls about 2 inches apart onto an ungreased baking sheet. Bake 10 to 12 minutes.
Cool slightly before removing from baking sheet.
Makes about 6 dozen cookies.
Bake cake mix in three 8-inch round cake pans.
Add powdered frosting to Cool Whip, adding as much chocolate as desired.
Frost cake layers, including top and sides with mixture.
Refrigerate overnight.
Mix together and follow package directions to bake a 9-inch pie shell.
Cool.
FOR PIE CRUSTS (2 crusts).
Mix
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.