Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
inutes and add the melted chocolate and vanilla.
Strain the
ready).
Melt the chocolate in a microwave.
Stir
our food processor, blend the chocolate until it is fine - very
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
n top.
Garnish with chocolate curls or sprinkle with cocoa
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
rush up the package of Chocolate Wafers (Save 1/4 cup
br>Combine milk, marshmallows and chocolate in heatproof bowl. Place mixture
ould use store-bought chocolate syrup in this recipe, but the syrup
Mix cake and bake according to package directions; use 9-inch cake pans.
Let cake cool for 15 minutes and remove from pans.
In mixing bowl, mix cream cheese, brown sugar, vanilla and salt until fluffy.
Fold in whipped cream.
Split each cake into 2 pieces. Spread 1st layer with frosting, then sprinkle chocolate chips. Place 2nd layer on top.
Repeat steps until all 4 layers are in place.
You can frost only the tops of the layers or the top and sides.
Refrigerate for 4 hours.
ranules are moistened.
Add chocolate (reserve some for garnish, if
Beat egg yolks with 1/2 cup of the sugar until light colored and fluffy.
Combine milk, chocolate and gelatin in saucepan; stir over medium heat until gelatin is dissolved and chocolate melted. Gradually beat into egg mixture.
Chill until it begins to thicken, stirring occasionally.
Line spring-form pan (sides first) with ladyfingers.
Combine sugar, water and chocolate bits.
Melt.
Let cool.
Beat egg yolks and add to chocolate bits mixture.
Add salt and vanilla.
Beat whipped cream (put in fridge while doing whites).
Beat whites.
Mix and bake according to package directions, using 2 (9-inch) round pans.
Cool for 15 minutes; remove from pans and cool completely on wire racks.
In mixing bowl, beat cream cheese, brown sugar, vanilla and salt until fluffy.
Fold in cream.
Split each cake layer into 2 horizontal layers.
Place one on serving plate.
Spread with 1/4 of chocolate.
Repeat layers.
Cover and refrigerate for 8 hours or overnight.
Dissolve gelatin in water until dissolved.
Add sugar and cocoa over heat and stirring until all granules dissolve.
Remove from heat.
Add 3/4 can of Pet milk and beat 5 minutes.
Chill until almost set.
Add remainder of Pet milk.
Pour into crust. Chill at least 1 1/2 hours.
When ready to serve, garnish with whipped cream and chocolate shavings.
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
nd salt; set aside. Combine chocolate, milk and butter in saucepan