Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
(Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
Combine first 3 ingredients; press into a 13-x 9-inch pan.
Bake at 375 degrees for 15 minutes; cool.
Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
Spread over prepared crust, and chill.
Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
Spread over cream cheese layer.
Spread remaining whipped topping over pudding layer, and chill.
For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
Lightly grease inside of crock pot.
combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
stir in the pudding mix and chocolate chips until well blended.
Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Mix together first three ingredients and press into glass pan. Bake at 350\u00b0 for 20 minutes.
Cool in refrigerator.
Mix next three ingredients and pour over nut mixture.
Mix instant pudding with milk according to recipe on box.
Pour over Cool Whip.
Chill and serve.
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
ould use store-bought chocolate syrup in this recipe, but the syrup
nch springform pans.
Microwave chocolate squares in a microwave-safe
Melt chocolate chips and water together.
Stir constantly. Beat the egg whites stiff; set aside.
Beat egg yolks; set aside. Stir into chocolate the beaten egg whites, then egg yolks, then Cool Whip.
Using a 13 x 9-inch pan, tear angel food cake into pieces.
Layer cake, layer of chocolate, layer of cake and layer of chocolate.
Take
the whipping cream and sweeten with sugar and vanilla.
Whip stiff and spread over last chocolate layer. Garnish with chocolate shavings.
Refrigerate for at least 12 hours.
Cut chocolate cake into large squares and
rosting, if desired. (any soft chocolate frosting will work).
For
Prepare Duncan Hines angel food cake mix according to directions on box.
Let cool.
Break into bite size pieces.
Line 13 x 9-inch pan with pieces.
Prepare 1 package chocolate pudding mix according to directions.
As it begins to boil, stir in 1 package chocolate bits.
Cool slightly.
Fold in 1 carton Cool Whip.
Pour over angel food cake bits.
Ice with 1 carton Cool Whip.
Put pecan bits on top.
Heat oven to 375\u00b0.
Mix Bisquick, brown sugar, margarine, and chips until crumbly.
Press in an ungreased 9 x 13-inch pan.
Beat powdered sugar and cream cheese.
Add Cool Whip.
Spread over cooled crust.
Mix chocolate pudding until thick.
Spread over cream cheese layer.
Mix vanilla pudding until thick.
Spread over chocolate layer.
Mix Cool Whip and powdered sugar together and spread over vanilla layer.
Top with chopped nuts.
Chill.
Break up the chocolate and put it in a heatproof bowl.
Stand the bowl in a pan of boiling water.
Stir the chocolate until it melts, then leave it to cool.
Fold it into the yogurt.
Pour it into serving dishes.
Top with extra yogurt and grate extra chocolate over the top.
Chill for 1 hour.
If you prefer, you could flavor the yogurt with orange or lemon juice.
(Add honey or sugar to sweeten.)
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Mix margarine, flour and pecans together and pat into a 9 x 13-inch dish or pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Let cool. Mix cream cheese, powdered sugar and Cool Whip.
Spread over the crust.
Prepare chocolate pudding with milk until thick and spread over second layer.
Top with remaining Cool Whip and sprinkle with sweet chocolate shavings.
Chill.
In large mixing bowl, mix together cake mix, pudding, oil, water, sour cream and eggs together.
Add chocolate chips and walnuts until well blended.
Grease and flour Bundt pan.
Pour mixture into pan and bake in 350\u00b0 for 50 minutes or until toothpick when inserted comes out clean.
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.