ither use you favorite yellow cake batter recipe or a box mix
br>Butter three 9\" round cake pans and line them with
o 350\u00b0F.
Sift cake mix into a medium mixing
side.
Place butter and chocolate in 2-quart nonstick saucepan
Combine cake mix, oil and water.
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
Grease and flour 13 x 9-inch pan.
Sprinkle pecans and coconut in pan.
Mix cake per recipe on box.
Pour over nuts and coconut. Mix cream cheese, butter and sugar.
Spread over cake mix and bake at 350\u00b0 for 45 to 50 minutes.
Prepare and cook cake mix according to package directions.<
ixer until smooth.
Frost cake with Chocolate-Peanut Butter Frosting.
For cake;
Mix water and coca
br>Grease 9-inch-round cake pan.
Line bottom of
Combine first 6 ingredients and mix well.
Pour one half of the batter into greased & floured 13 X 9 X 2 baking dish.
Bake in preheated 350 degree oven for 20 - 25 minutes.
Melt and mix together the caramels and Eagle Brand milk.
Spread over the baked layer.
Sprinkle generously with chopped pecans.
Cover with remaining cake batter.
Bake 25 - 35 minutes longer.
Frost with Turtle Cake Frosting (recipe follows).
Cream sugar and margarine.
Mix baking soda into eggs and sour cream in a small bowl, then add this to the sugar-margarine mixture.
Add bananas, mashed lightly, vanilla and flour, then nuts and chips.
Sprinkle with cinnamon-sugar; mix well.
Bake at 350\u00b0 for 20 minutes for a layer cake and for 60 minutes for a loaf cake. (Double recipe for a high Bundt cake.)
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
an and sprinkle the mint chocolate candy over the top.
Dissolve cocoa in boiling water.
Cool.
Sift dry ingredients together.
Add oil, egg yolks, cocoa mixture and vanilla.
Mix well.
Combine egg whites and cream of tartar; beat until stiff peaks form.
Fold egg yolk mixture into egg whites.
Pour into 10-inch tube pan.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Put Fudge Topping on cake (see recipe).
Melt chocolate in double boiler; cool.
Add egg yolks only. Beat egg whites until stiff and add to chocolate mixture.
Add whipped cream, sugar, salt, nuts and vanilla.
Tear or cut cake into small pieces.
Line bottom of 9 x 13-inch dish with cake.
Add a layer of chocolate, then cake, then chocolate, ending with chocolate.
Refrigerate until very cold.
If keeping overnight, cover with foil.
May top with whipped cream, nuts and cherries, if desired.
Make 2 layer chocolate cake according to box directions, then cut into pieces.
Make instant chocolate pudding according to directions on box.
In glass bowl, layer chocolate cake, chocolate pudding, brickles and Cool Whip.
Layer again.
End with Cool Whip and sprinkle with brickles for decoration.
Easy to make! Delicious!!
Slice cake in half and into small pieces for layering as needed.
Using a large glass bowl (I use a punch bowl), layer chocolate cake, chocolate pudding and Cool Whip.
Sprinkle with chocolate chips, lightly.
Continue layering until bowl is filled. Refrigerate until ready to serve.
eaks form; gradually fold into chocolate mixture.
Spoon batter into