Do not use a cake tester, toothpick, or skewer to
ixer until smooth.
Frost cake with Chocolate-Peanut Butter Frosting.
br>Grease 9-inch-round cake pan.
Line bottom of
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
Melt chocolate chips in double boiler.
Beat eggs until fluffy.
Dissolve gelatine in cold water and add to beaten eggs. Add vanilla, salt and melted chocolate.
Fold in 1 carton of Cool Whip.
Slice cake in thin slices.
Line a 9 x 13-inch buttered pan with 1/2 the slices.
Pour half of chocolate mix and half the pecans over cake.
Repeat layer of cake, chocolate mix and pecans. Chill until firm.
Remove and spread Cool Whip on top.
Top with drizzled syrup and cherries.
Chill and serve.
It can be made day before.
oll pan.
Bake until cake tester inserted in center comes
cups milk, 2 eggs, chocolate and 1 teaspoon vanilla; continue
Mix together cake mix, eggs and butter until well combined.
Pat into greased 9x13 baking pan.
Combine powdered sugar, eggs, and cream cheese with electric mixer, and mix well.
Pour evenly over cake mixture.
Bake at 350 for 35 minutes.
Serve warm, with whipped cream or vanilla ice cream (chocolate is just TOO chocolaty!).
Bake cake per directions in 3 layer pans.
While still warm, pierce with fork and pour 1/2 cup Kahlua over layers.
Prepare chocolate mousse mix with milk per directions.
Layer in glass bowl:
chocolate cake, chocolate mousse, candy bars and Cool Whip (do this 3 times).
Chill approximately 4 hours (or until mousse sets).
Top with chocolate curls (Hershey bar peeled with peeler).
ox to prepare the cake mix and chocolate pudding.
Crumble the
Melt butter (margarine) in a 10 x 13-inch pan.
Mix box of cake mix with 3 eggs.
The dough will be stiff but spread over melted butter to form crust.
Mix cream cheese, sugar and 2 eggs. Mix well with low speed mixer.
Pour over crust.
Bake at 325\u00b0 until done, about 30 minutes.
If using chocolate, bake 20 minutes, then spoon white mixture more evenly over chocolate.
Bake 10 more minutes.
Sprinkle with powdered sugar when cool.
Follow directions on the box of cake.
Cool.
Follow directions on the box of pudding, too.
Get a large bowl for layering.
Cut the cake in small pieces. Put some pudding on the bottom of the bowl.
Then the cake, chocolate pudding, whip cream and then the Heath bars.
Continue till all of the ingredients are layered.
Put in the fridge to let it settle, about one hour. Grab a big spoon.
Serves about 10 people.
Enjoy!
Pour oil in 13-inch cake; tilt pan to cover bottom.
Put in remaining ingredients and stir with fork until all ingredients are mixed.
Bake at 350\u00b0 for 35 to 45 minutes.
Ground nuts may be sprinkled on top before baking, if wanted.
Preheat oven to 350\u00b0.
Mix butter cake mix, chocolate pudding mix, eggs and oil.
Add mixed flavorings and add water to make 1 cup.
Mix.
Grease and flour a tube pan.
Add coconut in the bottom of pan.
Add mixture and bake 1 hour.
Bake cake in 9x13 pan, as directed on box.
Let it cool slightly and poke little holes in the TOP of the cake with a pencil.
Dribble sweetened condensed milk and caramel sauce over cake.
Let stand for over an hour until the cake has completely cooled.
Frost with whipped topping and sprinkle crushed candy bars over the topping.
Refrigerate until time to serve.
In a clear glass bowl, layer chocolate cake, chocolate pudding, Cool Whip and Heath bar candies.
Add as many layers as your bowl allows.
Finish with Cool Whip and Heath bar candy. Chill until ready to serve.
Bake devil's food cake as directed on package or any chocolate cake.
Partially freeze.
Slice lengthwise.
Remove top.
Spread filling on bottom.
Replace top.