Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
Grease 19cm square cake pan, line base with paper, grease paper.
Melt butter and chocolate in a bowl over hot water.
Transfer mixture to large bowl, stir in sugar and essence then eggs, sifted flour and pecans.
pour mixture into prepared pan and bake in preheated moderate oven for 30 minutes.
Cool in pan.
Turn brownies out and top with frosting.
Refrigerate for a few hours before cutting.
Sour cream frosting.
Melt chocolate in bowl over hot water, stir in sour cream, stir constantly until mixture is smooth and glossy.
ompletely.
For the white chocolate cream, place 2/3 cup of
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a fine
br>Meanwhile, for the white chocolate cream, sprinkle gelatin over 2 tbsp
ompletely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter in
ugar, milk, butter, egg, sour cream and vanilla until blended.
eaming.
Add the sour cream and vanilla extract and
d set aside.
Melt chocolate in small saucepan over low
ggs and sugar. Beat in chocolate, oil and vanilla. Stir in
ours.
MAKE WHITE CHOCOLATE CREAM:
Place chocolate and 2 tablespoons heavy
0 minutes.
To prepare frosting, put chocolate chips, vanilla soymilk, coffee
end in sour cream, vanilla extract and white chocolate.
Stir the
aking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla
br>In a stand mixer, cream butter, vanilla and sugar until
Chocolate Buttercream Frosting.
In a large bowl,
>Combine coffee and chopped chocolate in a large glass bowl
prepare the Cinnamon-Chocolate Cream Cheese Frosting.
Spread the frosting over the cake
inutes.
For white chocolate cream:
Place white chocolate in large heatproof
FOR CHOCOLATE GANACHE FROSTING (Makes about 1 & 2/3