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.
FOR THE CAKE: Add cream of tartar to
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
utter a 9 x 13\" cake pan.
Place a layer
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.
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.
Beat pudding, sugar and milk until smooth. Fold in whipped topping.
Grease 9 x 13-inch cake pan lightly with oil.
Place a layer of whole crackers on bottom of cake pan and stand pieces around side.
Top with half of pudding mixture and add another layer of whole crackers.
Add remaining pudding mixture and finish with another layer of crackers.
Ice with chocolate frosting; sprinkle with chopped nuts, if you like.
Mix pudding with milk.
Fold in Cool Whip.
Butter 9 x 13-inch pan.
Line with graham crackers.
Cover with 1/2 pudding mixture.
Layer with graham crackers and add rest of pudding on top.
Cover with another layer of graham crackers.
Frost with can of milk chocolate frosting.
Refrigerate overnight.
Mix pudding mix as directed on package.
When thick, fold in Cool Whip.
Line bottom of an 8-inch dish with graham crackers. Spread filling on top.
Alternate crackers and filling, ending with pudding on top.
Sprinkle cracker crumbs on top.
Heat the frosting until thin enough to drizzle over top of cake.
Chill several hours before serving.
Cover the bottom of a 9 x 13-inch cake pan with whole cinnamon graham crackers.
raham crackers.
Refrigerate. Melt chocolate chips in a bowl in
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.