ven.
With knife, loosen cake from side of pan.
Heat oven to 300\u00b0. In bowl, stir together graham cracker crumbs, sugar, cocoa and butter. Press mixture on bottom of 9-inch spring-form pan. In large bowl, beat softened cream cheese until fluffy. Gradually beat in condensed milk, then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in mini chocolate chips. Pour over crust. Bake 55 to 65 minutes, until set. Remove and cool completely. Remove from pan. Garnish with Chocolate Drizzle. Refrigerate.
Cake Instructions.<
ile continuing to whisk. Whisk for 2-3 mins until stiff
he top.
Bake the cake for 65-75 minutes, until a
Add 3.5 oz dark chocolate and stir until melted. Pour
For Cake:
Preheat oven to 300
For the filling:
Mix all
ith flour.
Place the cake mix, cream cheese, water, oil
nch cake pan and line base with parchment paper.
Stir chocolate
inch diameter springform pan. For the batter, beat the
o coat well.
Combine cake mix, 1 cup pie filling
br>Beat all ingredients except chocolate chips in a large bowl
Combine cake mix, chocolate instant pudding mix, water, oil and mix.
Mix as directed.
One cup chocolate chips may be stirred in after mixing, if desired.
Pour batter into greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes to 55 minutes.
Melt Pillsbury frosting supreme (any flavor) and drizzle over cooled cake.
oven for 60 to 70 minutes or until the cake tester
an.
Combine all cake ingredients, except for berries, in a large
4 cups of milk chocolate chips with 2 tablespoons of
owl.
Microwave at high for 1 minute.
Stir.
am-based cakes. Bake the cake for 25-30 minutes, or until
Instructions for Cake: Preheat oven to 400 degrees.<