yers depends entirely on the chocolate, please use the best brand
br>To make the walnut chocolate layer, in a large bowl,
his recipe. Champagne glasses work very well.
White Chocolate Layer: Combine chocolate and
reparing the cake layers.
CHOCOLATE LAYER.
Add tofu into a
aper.
Combine butter and chocolate in a medium saucepan. Stir
level tops.
For the chocolate layer, place coconut butter and maple
Chocolate Layer Cake In a large bowl
Mix.
Pour over chocolate layer.
Top with rest of Cool Whip and sprinkle with chocolate chips.
Refrigerate.
1st Layer:
Mix flour, butter and 3/4 cup pecans.
Bake at 350\u00b0 for 15 minutes.
Let cool.
rst layer of chocolate will be at an angle.
Dark chocolate layer:<
To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and
he pan).
For the chocolate layer: In a heavy-bottomed saucepan
Chocolate Crumb Crust: Combine crumbs, cocoa
side.
Beat together the chocolate pudding and milk, let it
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine cream cheese and powdered sugar.
Add 1 1/2 cups Cool Whip (thawed) out of a 12-ounce container.
Whip and mix with a wire whisk.
Spoon and spread on cooled crust and chill.
Mix pudding and milk as for pie filling for 1 minute.
Add 1 1/2 cups Cool Whip.
Mix until blended.
Pour over cream cheese layer. Chill until set.
Spread remaining 1 1/2 cups Cool Whip over chocolate layer.
Sprinkle nuts on top and chill.
vanilla extract and white chocolate.
Stir the gelatin into
In a microwave, melt chocolate and butter; stir until smooth.
Melt chocolate chips and water together.
Stir constantly. Beat the egg whites stiff; set aside.
Beat egg yolks; set aside. Stir into chocolate the beaten egg whites, then egg yolks, then Cool Whip.
Using a 13 x 9-inch pan, tear angel food cake into pieces.
Layer cake, layer of chocolate, layer of cake and layer of chocolate.
Take
the whipping cream and sweeten with sugar and vanilla.
Whip stiff and spread over last chocolate layer. Garnish with chocolate shavings.
Refrigerate for at least 12 hours.
ently add the grated bittersweet chocolate and the ground espresso to