Bake chocolate mint cake as directed.
Prepare fluffy mint frosting; reserve 1/4 cup for decorating.
Fill and frost cake with remaining frosting.
Stir enough powdered sugar into reserved frosting until desired consistency for writing.
Place in decoration bag with writing tip.
Write # on patties.
Place patties in circle around top edge of cake.
Make hands of clock with chocolate chips.
Makes 12 to 16 servings.
olor and set aside.
CAKE:
In lg bowl beat
tirring constantly. Folk the melted chocolate into the yolk mixture. Heat
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
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.
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
00b0F
Spray a 10\" cake pan with vegetable spray and
00b0F. Line 3 - 8 inch cake pans with waxed paper. Coat
00b0F. Grease three 9-inch cake pans. With electric mixer on
Mix cakemix with eggs& oil in large bowl.
Add pudding mix, water, vanilla and beat well.
Add chocolate or mint chips and stir to incorporate.
Pour mixture into greased and floured 10\" Bundt pan.
Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch--do not overbake!).
Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
When cool, frost with chocolate frosting or dust with powdered sugar, if desired.
165 degrees C).
Beat cake mix and butter with an
Preheat oven to 350\u00b0F. Line 2-3 baking sheets with parchment paper.
Mix together cake mix, butter, egg, flour and espresso mixture until combined. Scoop into balls using a 1 tablespoon scoop and place 2 inches apart on prepared baking sheets. Bake for 10 mins. Let cool completely on a wire rack. Top each cookie with 1/2 tsp melted chocolate and sprinkle with crushed candy.
Preheat oven to 350 degrees. Lightly grease a 13x9x2\" baking dish.
Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.
Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
Prepare and bake cake mix according to package directions
t 350\u00b0F.
When cake is baked, remove from pans
ully incorporated. Stir in the chocolate syrup and vanilla. Mix in