Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
upcakes according to your the recipe you pick.
Prepare frosting
Set oven to 350 degrees F.
Grease and flour a 12-cup bundt pan.
In a large bowl, combine all ingredients (except the chocolate baking chips or nuts).
Beat for 4 minutes or until very smooth.
Mix in the chocolate chips and/or nuts.
Transfer to prepared bundt pan.
Bake for about 50-60 minutes, or until cake tests done (do not over bake the cake).
Cool in pan for 20 minutes.
Turn onto a serving plate and frost or dust with icing sugar.
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.
Mix cream cheese, sugar and eggs together.
Mix in chocolate chips; set aside.
Prepare cake mix according to cupcake directions.
Fill cupcake papers 3/4 full.
Put one tablespoon of cream mixture in center.
Bake as directed.
Empty contents of cake mix into a bowl.
Add can of Diet Soda and Beat for 2 Minutes.
Pour mixture into well greased cupcake pans.
Following Baking instructions on the box for cupcake pans.
(I was told by my WW leader that 1 small muffin is 1point but if you have 2 count it as three. You can always use the nutrition facts on the side of the box for an estimate as I know their program has changed!).
n cupcake comes out clean. Cool completely before topping with chocolate glaze
Mix together Cake mix, Butter, Eggs,until well blend.
Add chocolate chips and nuts.
Bake in 350F oven.
ixed, spoon out into 12 cupcake moulds.
Press 3 choc
ox.
Starting with the chocolate take a 1/4 cup
icrowave safe bowl, add the chocolate block and slowly, gently melt
n 1 qt saucepan heat chocolate chips and shortening over low
Preheat oven to 350 degrees F.
Grease 2 round cake pans (or your choice of pan; cupcakes works great too).
Beat all ingredients for 4 minutes (makes it fluffy).
Pour into prepared pans.
Follow baking instruction on box for your choice of pan, elevation, etc.
Use toothpick to check for doneness.
greased cake pan or cupcake tins. (Mixture usually fits one
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Heat oven to 350\u00b0.
Mix dry ingredients.
Mix egg, shortening, buttermilk and vanilla; add to dry ingredients.
Beat on low speed for 1 minute, then on high speed for 3 minutes.
Fill muffin cups 3/4 full.
(Muffin tins lined with cupcake papers work the best.) Bake approximately 15 minutes or until a toothpick inserted in the center comes out clean.
Top with Chocolate Frosting.
ake mix to dust the chocolate chips to help suspend them
spoon gently fold in chocolate and mix
frost ur
Cupcakes:
Pulse together dry ingredients in a food processor.
Pulse in wet ingredients.
Line a 12 cup muffin pan with paper liners and scoop 1/4 cup into each.
Bake at 350\u00b0 for 15-18 minutes.
Cool, ice and serve.
Frosting:
n a small saucepan over very low heat, melt chocolate and coconut oil.
Stir in vanilla extract.
Place frosting in refrigerator for 15-30 minutes to thicken.
Remove from refrigerator and whip frosting with a hand blender until thick and fluffy.