econd layer and ice with Easy Chocolate Icing, recipe # 424521.
-----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
Place the
reserves.
Spread 1 cup Chocolate Cream over preserves.
Top
Bake a 2 layer chocolate cake.
Split each layer
Prepare the package of fudge brownies according to box directions.
Add vanilla extract, walnuts and cashews.
Mix well. Spread in well-greased 15 x 10 x 1-inch pan.
Bake in preheated 400\u00b0 oven 10 to 12 minutes.
Cool.
Cut crosswise into three equal parts.
Put layers together with layer of raspberry jam and chocolate frosting.
Spread remaining frosting on top and garnish with coconut.
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.
dd sugar. Fold whites into chocolate mixture. Pour into prepared pan
xcess.
Place broken up chocolate and melt with the butter
In a microwave, melt chocolate and butter; stir until smooth.
br>Melt the margarine and chocolate over low heat or in
ith greaseproof paper for easy removal of the torte once cold.
blender with chocolate morsels and process until chocolate is melted and
eserved egg white mixture into chocolate mixture; spread into prepared pan
lossy.
Lightly fold in chocolate, dates, almonds and flour. Divide
Preheat the oven to 350\u00b0F. Grease and line bottom of a 9-inch springform pan with parchment paper.
Beat egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually beat in sugar, until thick and glossy.
Lightly fold in remaining ingredients. Pour into prepared pan.
Bake for 50-60 mins, until firm. Turn off oven, leaving torte in oven to cool completely. Refrigerate until chilled. Serve with whipped cream, dusted with cocoa powder and topped with hot fudge sauce.
oil.
Melt margarine and chocolate over low heat. Stir until
aucepan over low heat, melt chocolate with butter.
In large