br>Combine and mix well cake mix, butter, eggs, water, oil
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
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.
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.
fter each. Stir together melted chocolate and instant espresso - pour into
Combine first 6 ingredients and mix well.
Pour one half of the batter into greased & floured 13 X 9 X 2 baking dish.
Bake in preheated 350 degree oven for 20 - 25 minutes.
Melt and mix together the caramels and Eagle Brand milk.
Spread over the baked layer.
Sprinkle generously with chopped pecans.
Cover with remaining cake batter.
Bake 25 - 35 minutes longer.
Frost with Turtle Cake Frosting (recipe follows).
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.
Follow cake recipe.
Pour 1/2 of the batter into a greased 13 x 9-inch pan.
Bake at 350\u00b0 for 15 minutes.
Meanwhile, melt caramels with evaporated milk.
While cake is hot, pour caramel mixture over cake.
Sprinkle with chocolate chips and 1 cup nuts. Pour remaining batter on top and cover with 1 cup nuts.
Bake at 350\u00b0 for 20 minutes.
Prepare and bake cake mix according to package directions
t 350\u00b0F.
When cake is baked, remove from pans
Preheat oven to 350'.
Generously grease a 9 x 13 baker.
Mix all ingredients until combined.
Pour into pan and place in oven.
Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.
Prepare German chocolate cake mix.
Pour 1/2 batter in oblong pan.
Bake at 350\u00b0 for 10 minutes.
Prepare cake mix as directed.
Pour 1/2 of the batter in a 13x9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add caramels, milk and butter and stir constantly till melted.
Pour melted caramel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.
Enjoy.
side in saucepan.
Mix cake according to package.
Grease
Combine flour, baking soda and chocolate; add in 3 additions to
Prepare cake mix using package directions.
Pour 1/2 the batter into a greased 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes.
Melt caramels with milk and butter in saucepan over a low heat, stirring constantly.
Pour over cake.
Sprinkle with 1 cup of nuts and chocolate chips.
Pour remaining batter over filling.
Sprinkle with remaining cup of nuts.
Bake 20 minutes more.
Cool thoroughly, preferably overnight, before slicing.
Prepare cake mix and bake half of the batter for 15 minutes. Melt together and pour over baked cake the caramels, evaporated milk and oleo.
Over that, sprinkle chocolate chips and chopped pecans.
Spread remainder of the cake batter on top and bake 20 minutes at 350\u00b0 until done.