Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
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.
Grease a 9 x 13-inch pan.
Layer with nuts and coconut, that have been mixed together.
Mix German chocolate cake according to box directions and pour on top of nuts and coconut.
Bake chocolate cake as directed on box.
Mix chocolate pudding as directed.
In a clear dish (salad bowl), crumble chocolate cake.
Top with chocolate pudding.
Top with Cool Whip.
Top with Heath candy bars.
(Continue to layer until all ingredients are used.)
Makes a lot, an excellent potluck dessert.
Bake chocolate cake according to directions.
Immediately after taking cake from the oven, use a fork to poke holes in the cake.
Pour the can of sweetened condensed milk over the hot cake. Next, pour a jar of hot fudge topping over the cake.
Cool cake in refrigerator. Before serving, top with chocolate Dream Whip.
Bake chocolate cake as directed in 9 X 13 pan. Remove from oven and poke holes in top with handle of wooden spoon. Pour sweetened condensed milk over the top of the entire cake. Then pour topping over that. Cool completely. Cover with a thick layer of cool whip. Crush Heath bars into pieces and sprinkle over top. Store in refrigerator.
Bake chocolate cake mix according to directions.
When you take out of oven, poke holes all over the top.
Pour Eagle Brand milk over the top and spread.
Pour caramel topping over top and spread.
Pour chocolate topping over top and spread.
Crush Heath bars and sprinkle over the top.
Bake chocolate cake as directed in round cake pans.
Cool. Slice layers in half.
Chocolate Cake:
**note: this chocolate cake recipe makes 10 servings based on
Nutella Chocolate Cake.
Trace the bottoms of
Set aside.
For the Cake:
Preheat oven to 350
Bake the cake per the box instructions in a bundt pan.
Put the cake on a large platter (because this is messy).
When the cake is done and while still hot, poke holes with a fork.
Pour sweetened condensed milk over the hot cake - it will soak inches.
Cool.
Pour caramel topping over top of cake and spread Cool Whip over the top.
Sprinkle with the crushed Heath bars.
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.
>chocolate chips.
Pour into the bundt pan. Spread evenly.
Bake
Prepare cake mix according to package directions or prepare your favorite chocolate cake recipe.
Pour 1/2 of cake batter into a greased and floured 9 x 13-inch cake pan.
Bake in 350\u00b0 preheated oven for 15 minutes.
grees (or temperature recommended on cake mix box). Lightly grease
Mix pudding and milk and cook according to directions on box. Beat in dry chocolate cake mix.
Pour into 9 x 13-inch pan sprayed with Pam.
Sprinkle with semi-sweet chocolate morsels.
Bake at 350\u00b0 for 30 minutes or until cake tests done.
Prepare cake mix according to directions.
Cool.
Ice with the icing recipe.
Grease and flour 9 x 13-inch pan.
In large bowl, beat eggs. Stir in cake mix, cherry pie filling and oil until well blended. Spread in pan.
Bake 30 to 40 minutes at 350\u00b0.
Cool.
Prepare pudding.
Spread over cake.
Bake cake mix as directed.
Remove from oven.
Using a fork, poke holes all over top of cake.
pour sweentened condensed milk over cake, spread evenly.
pour carmel topping over cake, spread evenly.
refrigerate until completely cooled.
spread cool whip over top of cake.
combine coconut and pecan pieces.
Sprinkle evenly over top.