Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
Prepare and bake cake mix according to package directions
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.
Beat together all ingredients, except pecans. Fold in chopped nuts. Bake in greased and floured Bundt pan at 350\u00b0 for 1 hour. Drizzle glaze over warm cake.
Combine flour, baking soda and chocolate; add in 3 additions to
Cake:
Combine all ingredients except
00b0F. Grease three 9-inch cake pans. With electric mixer on
0cm square cake pan and line with paper.
Place chocolate, butter
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
ven to 350\u00b0F.
Cake:
Sift together the flour
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.
omes out clean.
Put cake directly into the freezer from
Mix cake according to directions on box.
Add dry instant pudding and smashed bananas and mix well.
Pour into 3 greased/floured cake pans.
Bake 30 minutes at 350\u00b0.
Test with toothpick.
Cool 7 minutes; remove from pans and cool completely.
stirring occasionally, until the chocolate mixture is smooth. Cool the
Line a 7 inch springform pan with the chocolate cake, flattening with your hands to fill.
Combine heavy cream and chocolate over low heat, stirring, for 3 mins, or until chocolate melts and mixture is smooth. Add liqueur. Chill for 1 hour.
Beat chocolate mousse for 1-2 mins, or until mixture is thick. Transfer to prepared pan, smooth surface and chill for 3 hours, or until set. Transfer to a serving platter and dust with cocoa powder. Top with berries and serve.
Bake cake according to directions on box.
While cake is warm, poke holes down through cake with round handle of wooden spoon at 1-inch intervals.
Pour Eagle brand milk over cake followed by caramel topping.
Refrigerate until cool and top with topping. Refrigerate at least 4 hours before serving.
Refrigerate leftovers.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Mix cake batter according to directions on package. Coat bottom of prepared pan with a layer of marshmallows, then pour batter over marshmallows. Spread cherry pie filling on top of batter layer.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with whipped topping if desired.