econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Please see note in my Chocolate Tart Dough recipe regarding this step.)
eed to do this while chocolate is HOT.
Be sure
For the Tart:
Preheat the oven to
Directions for the Chocolate Crust.
In electric mixer,
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.
arge microwave-safe bowl, place chocolate and butter.
Microwave at
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
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.
lling pin.
Microwave white chocolate in a small microwave-safe
d carefully invert both, setting tart pan right side up. Remove
Lightly grease a 9-inch tart pan with removable bottom.
Roll out the dough 1/8-inch thick on a lightly floured surface. Fit it into a 10-inch tart pan with a removable fluted rim and trim the edge, leaving a 1/2-inch overhang.
Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes.
Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
Lightly grease a 9 inch tart pan.
Stir flour into
o a greased 9 inch tart pan. Lightly press into the
ently into a 7 inch tart pan and trim edges. Line
f an 8 inch fluted tart pan with removable base. Place
o 350\u00b0F. For the tart base, place cookies, sugar and
o 400 degrees.
Melt chocolate and butter in top of
Drizzle with melted chocolate. Let stand until chocolate is firm Serve immediatelyl