Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a fine
and set aside.
Melt chocolate in small saucepan over low
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
ake; spread spread with White Chocolate Cream Filling and carefully reroll. Place cake
spreading each layer with warm Chocolate Cream Filling. Pour Caramel Sauce over top
n half.
Prepare Almond-Cream Filling; spoon into bottom of ring
b>Cream Filling evenly over layer.
Add top layer; drizzle warm Creamy Chocolate
CHOCOLATE CAKE.
Prepare Chocolate Cake according to package directions
0 to 30 minutes.
Chocolate Butter Cream Filling:
Blend the pudding
ompletely.
For the white chocolate cream, place 2/3 cup of
Heat water, butter and salt to rolling boil in medium saucepan.
Add flour all at once; stir vigorously until mixture leaves the sides of the pan and forms a ball.
Remove from heat. Add eggs, one at a time, beating well after each addition.
br>Meanwhile, for the white chocolate cream, sprinkle gelatin over 2 tbsp
Combine the chocolate and cream in a small pan, stir over low heat until chocolate has melted, remove from heat. Whisk in egg yolks until mixture is smooth. Slice cake in half and spread cream filling inside.
mperature.
Melt the bittersweet chocolate in the top of a
ack to cool.
Vanilla Cream Filling:.
Put the butter and
For Pecan Cream Filling: A day before you make
br>Beat egg whites and cream of tartar together.
Beat
ggs and sugar. Beat in chocolate, oil and vanilla. Stir in
o make the brandy cream filling combine the cream, sugar, vanilla and gelatin
atter.
Combine dairy-free cream cheese, 3/4 cup sugar