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
Mix pudding and milk.
Note recipe calls for less milk than package does.
Fold in Cool Whip.
Line dish with graham crackers. Cover with pudding mix. Finish with crackers on top.
Butter a 9 x 13-inch pan.
Using 1 box honey graham crackers, line pan with crackers.
Mix pudding and milk together.
Add Cool Whip and stir.
Spread pudding, then crackers, then pudding and crackers.
Top with can of chocolate icing or your favorite icing recipe.
Let set at least 24 hours.
Beat together milk and vanilla pudding.
Add Cool Whip.
Place graham crackers in bottom of 8 x 12-inch pan.
Cover with pudding mixture.
Add another layer of graham crackers.
On top of them spread 3/4 can dark chocolate icing.
Chill in refrigerator.
Can be made day ahead.
(Half of recipe can be made in 7 x 7-inch pan.)
Combine flour, baking soda and chocolate; add in 3 additions to
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!)
utter a 9 x 13\" cake pan.
Place a layer
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.
Combine pudding, milk and sugar. Beat until thickened. Gently fold in cool whip. Lightly butter bottom and sides of 9 x 13 inch cake pan. Line bottom with whole graham crackers. Pour pudding mixture over crackers. Top with another layer of graham crackers. Spread chocolate frosting over graham crackers. Chill.
Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
Mix pudding and milk, then fold in cool whip.
Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
You will have Club crackers left.
omes out clean.
Put cake directly into the freezer from
Mix vanilla, pudding mix and milk until mixture thickens, then add all of Cool Whip.
In 9 x 13-inch baking dish, layer graham crackers, then add 1/2 of pudding mix and then second layer of graham crackers.
Cover with aluminum foil and chill in refrigerator for about 2 hours, then add chocolate icing mixture to top.
Return to refrigerator.
Whip up instant pudding using 3 cups milk.
When it is thick, fold in Cool Whip.
Line oblong pan with a layer of graham crackers.
Pour half the pudding mixture over crackers.
Put another layer of graham crackers over poured pudding and pour remaining pudding mixture over these crackers.
Cover with another layer of graham crackers and chill overnight.
Before serving, frost cake with chocolate frosting (ready made).
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.