b>2 layer chocolate cake.
Split each layer
Make 2 layer chocolate cake according to box directions, then cut into pieces.
Make instant chocolate pudding according to directions on box.
In glass bowl, layer chocolate cake, chocolate pudding, brickles and Cool Whip.
Layer again.
End with Cool Whip and sprinkle with brickles for decoration.
Easy to make! Delicious!!
east 4 hours.
When cake is ready to be frosted
In a large bowl (snifter or trifle bowl), place 1 layer of cake.
Spread 1/2 of pudding over cake.
Sprinkle over 1/2 brickle bits and Hershey bar.
Cover with 1/2 container Cool Whip.
Repeat layers.
Cover with plastic wrap; refrigerate 3 days before serving.
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.
Pour oil into a 9 x 13-inch baking pan to cover the bottom. Add cake mix, eggs and water.
Stir in the pan.
Sprinkle chocolate chips on top of cake, as many as will fit.
Bake in 350\u00b0 oven, 30 to 35 minutes.
Take cake from oven and let set 10 to 15 minutes.
Pour oil into a 9 x 13-inch baking pan to cover bottom.
Add cake mix, eggs and water; stir in pan.
Sprinkle chocolate chips on top of cake and bake in 350\u00b0 oven for 30 to 35 minutes.
Remove from oven and cool for 10 minutes.
Punch holes in cake with the end of a wooden spoon.
Pour fudge topping in the holes and over the cake.
Cool completely and frost with Cool Whip.
Garnish with nuts, if desired, and refrigerate.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Mix cake as directed on package. Pour into two round cake pan, and bake as directed on package.
Mix all ingredients together by hand.
Place in a greased and floured tube pan.
Bake for 1 hour at 350\u00b0.
Let cake cool in pan for 15 minutes before inverting onto serving plate.
Dust with powdered sugar before serving.
Combine cake mix, oil, water and eggs.
Pour into greased 9 x 13-inch pan.
Spread chips over batter.
Bake at 350\u00b0 for 30 to 35 minutes.
Let cool for 10 minutes.
In a 13 x 9-inch pan, pour oil, then cake mix, instant pudding mix, eggs, water and oil; stir with fork.
Add chocolate chips; mix in.
Bake at 350\u00b0 for 40 to 45 minutes.
Delicious warm with ice cream.
Prepare and bake 2 layer chocolate cake.
With a thread, slice both cooled cakes in half.
Combine cake
mix,
sour
cream and eggs in large bowl. Mix. Bring
water
and margarine to a boil in a saucepan. Stir hot mixture
into cake mixture until blended.
Pour into a 9 x 13-inch pan
that
has been greased and floured.
(Do not wash bowl and saucepan.) Bake at 350\u00b0 for 25 to 30 minutes.
Prepare batter of a 2 layer yellow cake mix according to package directions.
Pour batter into greased 9 x 13-inch pan. Cover batter with the chopped rhubarb.
Sprinkle sugar on top. Pour whipping cream over ingredients in pan.
Bake at 350\u00b0 for 50 to 60 minutes.
The cream and rhubarb will sink to the bottom, forming a lush custard.
Store in refrigerator.
Serve warm or cold.
rease and flour bottoms of 2 (9\") layer cake pans. Mix first 4
Chocolate Cake:
**note: this chocolate cake recipe makes 10 servings based on
large bowl, stir together cake mix, water, eggs & oil until
b>Chocolate Cake.
Trace the bottoms of two 9\" X 1 1/2
Prepare cake according to instructions on box.
Cook in 9-inch pans.
Cook and cool.
Cut each layer in half with string technique.
Layer in this order:
1 layer of cake, 1 layer preserves, 1 layer whipped cream, 1 layer of cake, 1 layer chocolate icing, 1 layer cake, 1 layer preserves, 1 layer whipped cream and 1 layer cake.
Cover whole cake with chocolate icing.