Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Heat all but 3 squares chocolate with 1/4 cup milk in heavy saucepan over very low heat.
Stir until completely melted.
Heat all but 3 squares of chocolate with 1/4 cup milk in large microwavable bowl at High 1 1/2 to 2 minutes.
Stir until completely melted.
Or heat in heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk.
Gently stir in whipped topping until smooth.
Spoon into crust.
Freeze until firm.
Remove from freezer.
Let stand 30 minutes at room temperature until pie can be cut easily.
Melt remaining chocolate about 15 seconds; drizzle over pie.
Melt all but 3 squares of chocolate with 1/4 cup milk.
Beat in cream cheese, sugar and remaining milk.
Gently stir in whipped topping until smooth.
Spoon into crust.
Freeze until firm.
Melt remaining chocolate and drizzle over pie.
Heat all but 3 squares of chocolate with 1/4 cup of milk in double boiler.
Stir until completely melted.
Beat in other ingredients; pour in pie shell.
Shave chocolate on top and refrigerate.
Heat all but 3 squares of the chocolate with 1/4 cup milk in large microwavable bowl at High 1 1/2 to 2 minutes.
Stir until completely melted.
Heat all but 3 squares of the chocolate in a heavy saucepan, until melted, with butter.
Beat or mix cream cheese and sugar. Stir in whipped topping until smooth, spoon into crust and freeze until firm.
Heat oven to 350\u00b0.
Heat shortening and chocolate in 2-quart saucepan over low heat, stirring constantly until melted.
Remove from heat.
Stir in sugar, vanilla and eggs.
Stir in remaining ingredients except frosting.
Spread in a greased square pan (8 x 8 x 2-inch).
Bake until brownies begin to pull away from sides of pan (30 to 35 minutes).
Cool slightly.
Frost with Easy Chocolate Frosting.
Cut into about 2-inch squares.
Yields 16 brownies.
Heat all but 3 squares of the chocolate with 1/4 cup of the milk in microwave at High for 1 1/2 to 2 minutes.
Stir until melted.
Beat in cream cheese, sugar and remaining milk.
Gently stir in whipped cream until smooth.
Spoon into crust.
Freeze until firm.
Remove from freezer and let stand 30 minutes.
Melt remaining chocolate squares and drizzle over pie as a garnish.
br>If desired, garnish with chocolate shavings and chopped pecans (garnish
Heat all but 3 squares of chocolate with 1/4 cup milk in large microwavable bowl on High for 1 1/2 to 2 minutes.
Stir until completely melted.
Or heat in heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk.
Gently stir in Cool Whip until smooth.
Spoon into crust.
Freeze until firm.
Bake any chocolate cake in a jelly roll pan.
(I used the basic Texas sheet cake.)
Frost while warm.
When cake is cool, cut into small cubes.
Using a glass punch bowl or chip and dip type bowl, layer the cake with Cool Whip, starting with Cool Whip and ending with Cool Whip.
Shave chocolate pieces or other type of decoration on top.
Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
(Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
Combine first 3 ingredients; press into a 13-x 9-inch pan.
Bake at 375 degrees for 15 minutes; cool.
Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
Spread over prepared crust, and chill.
Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
Spread over cream cheese layer.
Spread remaining whipped topping over pudding layer, and chill.
For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
arge microwave-safe bowl, place chocolate and butter.
Microwave at
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
side.
To make the easy chocolate brownies, whisk together eggs, sugar
Lightly grease inside of crock pot.
combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
stir in the pudding mix and chocolate chips until well blended.
Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.