Combine first 3 ingredients; press into a 13-x 9-inch pan.
Bake at 375 degrees for 15 minutes; cool.
Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
Spread over prepared crust, and chill.
Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
Spread over cream cheese layer.
Spread remaining whipped topping over pudding layer, and chill.
For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
(Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
FOR CHOCOLATE GANACHE FROSTING (Makes about 1 &
owl on HIGH (100%) power for 1 minute; STIR. Morsels may
Sift flour.
Combine with sugar and set aside.
Put the next 4 ingredients together in saucepan and bring to a boil.
Pour over sugar/flour mixture; mix well.
Add eggs, buttermilk, cinnamon, soda and vanilla.
Beat well.
Bake in 10 3/4-inch wide, 1-inch deep and 16-inch long pan for 20 minutes at 400\u00b0.
Spread with Icing for Chocolate Cake from this same book.
Sprinkle nuts over top, if desired.
Lightly grease inside of crock pot.
combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
stir in the pudding mix and chocolate chips until well blended.
Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.
Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
* Visit my other recipes for the best ever chocolate cake!
loom.
Place the white chocolate chips into a medium, heatproof
he peanut butter, and refrigerate for 5 minutes. Melt the peanut
edium saucepan combine all chocolate syrup ingredients EXCEPT FOR brandy and vanilla
br>pan.
Bake@ 375 for 15 min.
Cool.
For chocolate cream, gently warm 3 cups
ompletely on wire rack.
For chocolate ganache:
Combine morsels and
igh speed with electric mixer for 2 minutes. Then mix in
For Macarons:.
Preheat the oven
Melt chocolate chips and water together.
Stir constantly. Beat the egg whites stiff; set aside.
Beat egg yolks; set aside. Stir into chocolate the beaten egg whites, then egg yolks, then Cool Whip.
Using a 13 x 9-inch pan, tear angel food cake into pieces.
Layer cake, layer of chocolate, layer of cake and layer of chocolate.
Take
the whipping cream and sweeten with sugar and vanilla.
Whip stiff and spread over last chocolate layer. Garnish with chocolate shavings.
Refrigerate for at least 12 hours.
Mix first three ingredients and spread in a 9 x 13-inch pan, lightly greased.
Cook at 300\u00b0 for 15 minutes, until set.
Cool completely.
Mix cream cheese and sugar; fold in 1/2 of Cool Whip. Spread on cool crust.
Mix chocolate pudding mix with milk.
Beat until it begins to set.
Spread on other mixture.
Cool in refrigerator for 30 minutes
until set.
Add rest of Cool Whip. Sprinkle on chopped nuts or shaved chocolate or lemon rind.
owder. Add soymilk and blend for another 30 seconds or so
Break up the chocolate and put it in a heatproof bowl.
Stand the bowl in a pan of boiling water.
Stir the chocolate until it melts, then leave it to cool.
Fold it into the yogurt.
Pour it into serving dishes.
Top with extra yogurt and grate extra chocolate over the top.
Chill for 1 hour.
If you prefer, you could flavor the yogurt with orange or lemon juice.
(Add honey or sugar to sweeten.)
o cook for 1 minute.
Whisk in broken chocolate until smooth