Prepare pudding mix, using 1 1/2 cups milk. Fold in Cool Whip. You will need to double for this recipe (Death by Chocolate).
Mix cocoa and sugar thoroughly.
Stir in water in small amounts, until desired consistency is reached.
Keep in tightly sealed container in refrigerator (for instance, the jar from a prior \"Death by Chocolate\" gift!).
Best served on second day, to make sure sugar completely dissolves.
br>Place 8 oz bittersweet chocolate 1/2 cup butter and
an with foil.
Stir chocolate and butter in medium saucepan
Beat 4 eggs, water, oil,& sour cream until smooth.
Add the box of cake mix and pudding stirring until smooth.
added chocolate chips, mixing just until blended.
Pour into greased bundt pan.
Bake at 350 degrees for 50 to 60 minutes.
I sometimes garnish with powdered sugar when cooled.
Prepare cake by the directions on the box and add dry pudding mix, then add morsels and nuts mix well with electric mixer.
Bake as directed in 2- 8 inch round cake pans sprayed with Pam and lightly floured.
When cakes have cooled, spread icing on first layer and sprinkle with additional morsels and nuts.
Add second layer and repeat the process icing the sides of the cake as well.
Enjoy this Chocolate Heaven!
eat butter & chocolate on high for
quares (1 package) of the chocolate; set aside.
Microwave remaining
Prepare cake mix by package directions.
Bake in 2 layers.
Mix pudding with milk by box directions.
Layer in a punch bowl or trifle dish as follows:
One cake layer (crumbled), half of prepared pudding, four crumbled candy bars and half of Cool Whip. Repeat layers.
Top with 9th crumbled candy bar.
Refrigerate for two days prior to serving.
Preheat oven to 350\u00b0. Coarsely chop 8 ounces chocolate squares and set aside.
Microwave the remaining 8 ounces chocolate squares on High for 1 to 2 minutes; stir until all is melted. Add sugar, butter, eggs and vanilla.
Mix in the flour, baking powder and coarsely chopped chocolate squares and chopped nuts. Drop by 1/4 cupfuls onto an ungreased cookie sheet and bake 12 to 13 minutes or until cookies are puffed.
Let cool 1 minute, then transfer to a wire rack to cool. Makes 1 1/2 dozen.
Bake brownie mix by directions in 13 x 9-inch pan.
Prick top of warm brownies with fork; drizzle with Kahlua.
Let cool and crumble.
Prepare pudding mix by directions, omitting chilling. Place 1/3 of crumbled brownies in 3-inch trifle dish.
Top with 1/2 pudding, whipped topping and crushed candy bars.
Repeat layers twice, ending with crushed candy bars.
Chill 8 hours.
ith whole pecans and some chocolate stars by Brach.
Can also
Bake cake in a 9 x 13-inch pan.
After it cools, break it up into medium size pieces.
Pour Kahlua over top and let it soak 3 to 6 hours.
Make mousse mix but do not refrigerate.
Break Skor bars up by hand.
Put into bowl by layers (cake, mousse, Skor and Cool Whip).
Continue to layer until all ingredients have been used.
br>Combine 1 cup cream, chocolate, vanilla extract, and salt, in
n package except increase milk by 1/2 of amount called
Bake cake as per directions.
Cool completely.
Prepare mousse as per directions.
Let set for several hours.
In a large clear bowl (I use my punch bowl), crumble half the chocolate cake, followed by half the mousse and one container of La Creme. Sprinkle with half the Nestle Crunch bar.
Repeat the layers, ending with the Crunch.
Refrigerate until ready to serve. Enjoy!!
n 8 inch square pan by lining with foil and spraying
Bake cakes according to directions on cake mix.
Let cool. In a large, deep pan or on a plate, you start by taking 1/2 the Kahlua to the first box of cake mix by setting the first layer in a pan or plate.
Pour 1/4 cup of Kahlua over 1 layer of cake. Cover the layer with 1/2 of the first container of Cool Whip. Crush the Skor bars and sprinkle some over the layer.
Repeat layers until all done with all four layers.
Bake cake as directed in 19 x 13 inch pan. Prick top of baked cake and pour Kahlua or coffee over cake. Cover cake and allow liquid to soak in overnight. Make pudding as directed. Crumble half of cake in bottom of large glass bowl; layer half of pudding, then half whipped topping followed by half of crumbled candy bars. Repeat layers, ending with candy.
Bake brownies according to package directions; cool.
Punch holes in brownies with fork; pour Kahlua over brownies and set aside.
Make jello chocolate mousse according to package directions.
Break Skor bars into small pieces in food processor or by tapping them with a hammer right in wrapper.
Crumble half of the soaked brownies and place in bottom of a glass trifle dish. Cover with half of the mousse, layer with half of the candy and then add half of the whipped topping.
Repeat layers with remaining ingredients.
Refrigerate.