Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
Mix flour, margarine and chopped nuts
Spread in 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes.
Beat together cream cheese (room temperature), confectioners sugar and 1 1/2 cups Cool Whip. Spread over cool crust.
Beat 2 packages instant chocolate pudding and 3 cups milk.
Spread over cream cheese mixture. Spread more Cool Whip and sprinkle with chopped nuts.
Chill and serve.
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Mix flour and margarine.
Add 1/2 cup chopped nuts.
Put into ungreased 13 x 9-inch pan.
Bake at 350\u00b0 for 10 to 12 minutes. Cool.
Mix cream cheese, confectioners sugar and Cool Whip. Spread over cooled crust.
Beat chocolate pudding with milk and spread over cream cheese mix.
Top with Cool Whip and chopped nuts.
Refrigerate for 6 hours.
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.
Mix well flour, margarine and nuts.
Pat into 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes.
Mix together cream cheese, Cool Whip and confectioners sugar.
Put on crust when cool.
Beat chocolate pudding as directed and pour over cream cheese layer. Top with Cool Whip and nuts.
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
gg yolk mixture, then fold chocolate mixture into egg whites, spread
rust.
Break dark chocolate and milk chocolate into smaller pieces. Place
n 1 qt saucepan heat chocolate chips and shortening over low
Preheat oven to 350\u00b0.
Prepare Bar Cookie Crust (recipe in this book).
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
Place chocolate
in
top of
In a mixing bowl, cream together sugar and softened butter or margarine until light and fluffy.
Add eggs; beat well.
Stir in chocolate syrup and flour until blended.
(Batter will look curdled.)
Stir in nuts.
Pour mixture into a greased 13 x 9 x 2-inch pan.
Cool slightly; top with Chocolate Glaze.
Cut into bars.