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.
nto 13 x 9 cake pan.
Dump cake mix and eggs on
Grease a 9x13 inch baking pan. Prepare pudding according to package directions. Dump cake mix into pudding and stir to mix thoroughly. Batter will be thick. Dump in a small handful of chocolate chips and fold into batter. Optional, add a handful of nuts now.
Pour batter into baking pan and spread evenly. Spread remaining chocolate chips and nuts over top of batter.
Bake at 350 degrees for 45 minutes. When done remove from oven and dump gobs of icing on hot cake and spread. Allow to cool and then cut into small squares.
n a colander.
Dump blueberries into pan, dump sugar over them
FOR THE CAKE: Add cream of tartar to
Combine flour, baking soda and chocolate; add in 3 additions to
Pour pineapple and berries into 13 x 9-inch pan.
\"Dump\" cake mix (sprinkle) over berries and pineapple. Melt stick of butter.
Pour over cake mix.
Sprinkle nuts over the top.
Bake at 375 degrees for 35 to 50 minutes, depending on oven, until bubbly.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.
00b0F. Grease three 9-inch cake pans. With electric mixer on
0cm square cake pan and line with paper.
Place chocolate, butter
Bake chocolate cake as per directions on the box.
After cake is baked, crumble it up into a large bowl.
Prepare chocolate pudding and mix it in bowl with crumbled up cake.
Top the mixture with Cool Whip, and place in refrigerator to cool and set. For finishing touch, top with chocolate candy bar shavings and jimmies.
Hope you enjoy it; my family does.
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.
Grease and flour oblong cake pan, 9 x 13-inch.
Line bottom of pan with coconut and pecans.
Prepare cake mix (use directions on box).
Pour cake mixture in pan over coconut and pecans.
Mix cream cheese, powdered sugar and milk; spread over cake mixture. Cook as directed on cake mix box.
Preheat oven to 400\u00b0.
Spray Pam into a glass or oblong pan. Dump pineapple.
Dump cherry pie filling on top of pineapple. Dump cake mix on top of cherry pie filling.
Dump walnuts on top of cake.
Mix and cut butter into pats on top of walnuts.
Bake about 45 minutes.
Dump 2 cans cherries into pan and dump pineapple into pan. Mix together.
Dump cake mix on the top and spread out.
Dump 2 sticks margarine and layer out on top of cake mix.
Bake for 30 minutes at 350\u00b0.
Combine pecans and coconut.
Place in bottom of a greased 9 x 13-inch pan.
Mix cake mix according to directions.
Pour cake mixture over top of pecans and coconut.
Combine butter or margarine, cream cheese and confectioners sugar.
Drop by spoonfuls over top of cake mixture in pan and bake at 350\u00b0 for 45 minutes.
Use a 13 x 9-inch cake pan.
Dump pie filling into pan.
Dump pineapple over pie filling.
Dump nuts over pineapple.
Dump cake mix over nuts.
Dump coconut over cake mix.
Dump melted oleo over coconut.
Bake at 350\u00b0 for 50 minutes.