Scratch: Grease and flour bottoms of 2 (9\") layer cake pans. Mix first
Nutella Chocolate Cake.
Trace the bottoms of
Set aside.
For the Cake:
Preheat oven to 350
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.
o 350\u00b0F.
Sift cake mix into a medium mixing
ntil smooth.
Stir in chocolate chips.
Pour into the
grees (or temperature recommended on cake mix box). Lightly grease two
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.
ol.
Make the German chocolate cake:
Keep your oven
Bake
chocolate cake mix as directed on box.
Pour into 9
x 13-inch
pan.
Cool.
Poke\tholes in top and pour Kahlua over cake.
Cut\tin
1/2,
crumble cake and put 1/2 of cake in punch bowl.
Pour
1/2 cooled pudding on cake;
pour 1/2 Cool Whip
over pudding, break 1 Skor bar over Cool Whip and sprinkle on.
Repeat again.
Chill in refrigerator.
Bake chocolate cake according to directions.
Immediately after taking cake from the oven, use a fork to poke holes in the cake.
Pour the can of sweetened condensed milk over the hot cake. Next, pour a jar of hot fudge topping over the cake.
Cool cake in refrigerator. Before serving, top with chocolate Dream Whip.
Bake chocolate cake as directed on box.
Mix chocolate pudding as directed.
In a clear dish (salad bowl), crumble chocolate cake.
Top with chocolate pudding.
Top with Cool Whip.
Top with Heath candy bars.
(Continue to layer until all ingredients are used.)
Makes a lot, an excellent potluck dessert.
CHOCOLATE CAKE:
Preheat oven to 350\
MAKE THE GERMAN CHOCOLATE CAKE LAYERS: Preheat the oven to
anilla, set aside.
Chocolate Cake Batter: Melt chocolate pieces and butter in
Mix German chocolate cake mix as directed on box and bake in 9-inch x 13-inch pan.
Cool completely.
Punch holes in top of cake.
Pour 1 can condensed milk over cake.
Pour 1 can cream of coconut over cake.
Ice with small Cool Whip.
Crush Butterfingers and sprinkle on top.
Refrigerate.
Prepare pudding as directed on package.
After pudding has thickened, mix in with a box of chocolate cake mix.
Stir well. Pour into a 9 x 13-inch greased pan.
Sprinkle chocolate chips and nuts on top.
Bake at 350\u00b0 for 25 minutes.
Mix pudding and milk and cook according to directions on box. Beat in dry chocolate cake mix.
Pour into 9 x 13-inch pan sprayed with Pam.
Sprinkle with semi-sweet chocolate morsels.
Bake at 350\u00b0 for 30 minutes or until cake tests done.
Combine cake mix, eggs and pie filling.
Mix until well blended.
Pour into greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes, or until done.
Frosting with Chocolate Frosting for Cherry Chocolate Cake.
Layer
coconut and chopped nuts in bottom of sheet cake pan. Mix German chocolate cake mix according to directions on box
and pour mix over bottom layer.
Take stick of margarine and
cream cheese
and heat in microwave until softened.
Add powdered sugar to this and pour as evenly as possible over top of
cake mix. Bake at 350\u00b0 or temperature on cake box, adding 5 minutes baking time for mixture.