econds on mine. Let the cake sit for three or so
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.
ixing bowl combine egg whites, sugar free Maple Syrup, cream of tartar
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to
he sides) before tipping the cake onto a plate. Yields 4
or temperature recommended on cake mix box). Lightly grease
Nutella Chocolate Cake.
Trace the bottoms of
efore using them in the recipe, as well as chopping the
reamy.
Add confectioner's sugar, milk and ginger. Beat until
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
ource of sweetness in the recipe.
Crush the biscuits separately
Mix sugar-free pudding according to directions.
Let set. Spoon all of pudding between the 2 layers of cake.
Top with Chocolate Sauce and sliced almonds.
emperature.
1 cup powdered sugar 1 tsp vanilla.
Stir
and brush the ribs with sugar-free BBQ sauce. Grill on medium
Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
Remove from heat and add the vanilla; stir til incorporated.
Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
Pour milk into blender container.
Add cottage cheese and fruit spread.
Cover; blend until smooth.
Add pudding mix. Cover; blend until smooth.
Pour pudding mixture into large bowl; gently stir in whipped topping.
Pour into 8-inch pie plate; smooth top.
Sprinkle with chocolate.
Freeze until firm, 6 hours or overnight.
Remove cheesecake from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly. Serves 8.
Spread pecans in greased 9 x 13-inch Pyrex dish (or aluminum pan), then spread coconut.
Make German chocolate cake mix as directed on package.
Pour over coconut.
Melt margarine and cream cheese in a saucepan slowly, then add 4x sugar.
Mix well, then pour over cake mix.
Bake at 350\u00b0 for 40 to 50 minutes.
Be sure when you check it, it should spring back.
This has to be served from dish.
You will enjoy!
Break apart cake into small bits and layer in the bottom of a 9 x 13-inch dish. Pour pineapple over cake.
n. cake pan with cooking spray. Place the flour, sugar substitute, baking
ntil smooth.
Stir in chocolate chips.
Pour into the