Grease\tpan
(9
x
13-inch).
Put coconut on bottom of pan. Mix Swiss chocolate cake mix by directions and pour over coconut. Mix cream cheese, margarine and powdered sugar.
Put this
mixture in globs on cake and swirl.
Bake at 350\u00b0 for 40 minutes.
Bake Swiss chocolate cake per directions.
After baked, pour Eagle Brand condensed milk over with inserted holes in cake. Refrigerate 24 hours.
Top with Cool Whip blended with Heath or Skor candy bars.
Combine cake mix, eggs, sour cream, water, oil and vanilla in a mixing bowl.
Beat 2 minutes on medium speed of an electric mixer.
Add chocolate morsels and nuts; stir until combined.
Pour batter into a greased and floured Bundt pan.
Bake at 350\u00b0
for 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in pan for 15 minutes; remove from pan and cool completely on a wire rack.
Dust with powdered sugar.
Mix Swiss chocolate cake mix as directed.
In bottom of large cake
pan,
sprinkle coconut and pecans.
Pour prepared cake mix on top of pecans and coconut.
Blend cream cheese and confectioners
sugar.
Dap
on
top of other mixture.
Bake at 325\u00b0 to 350\u00b0 for 35 to 40 minutes.
Whip heavy cream until it stands in a peak.
Refrigerate. Combine two eggs, three egg yolks and sugar in a stainless bowl and whisk till the mixture stands to a peak.
Melt chocolate over a double boiler (not warmer than body temperature).
Blend all the egg/sugar mixture with the melted chocolate a little at a time. Fold in whipped cream, reserving four spoonfuls for garnish.
Add chopped nuts or chocolate chips, if you desire.
Fill in serving dishes and refrigerate for 2 hours before serving.
Mix Swiss chocolate cake as directed.
Put 1/2 batter in bottom of greased and floured 9 x 13-inch pan.
Bake 20 minutes at 350\u00b0.
Preheat oven to 350\u00b0.
Prepare chocolate pudding and spread pudding in bottom of a 9-inch square pan.
Combine dry cake mix, nuts or coconut and melted butter.
Sprinkle over pudding and bake at 350\u00b0 for 40 to 50 minutes until center of Crunch springs back when touched lightly with finger.
In double boiler melt chocolate. Add cream, butter and salt.
Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
Transfer to fondue pot and keep warm over fondue burner.
Note: If fondue becomes too thick add a bit of warmed cream.
Mix cake mix and pudding mix. Add milk, oil and eggs. Mix well. Pour into 3 cake pans. Bake 25 minutes at 350\u00b0 or until tests done.
Cut chocolate bar between triangles into 15
If you can't find Swiss chocolate, use your favorite chocolate.
Mix all
together.
Bake
at 325\u00b0 for 20 to 25 minutes. Makes 3 layers.
Mix together.
Bake in two layers at 325\u00b0.
Mix cake mix, pudding, milk, oil and eggs.
Bake in three round cake pans for 20 minutes at 300\u00b0.
Cool.
Mix and put in 3 cake pans. Bake for 25 minutes at 350\u00b0.
Mix ingredients together.
Beat well.
Pour into 3 oiled and floured 9-inch pans and bake at 325\u00b0 for 20 to 25 minutes.
Cool thoroughly before frosting.
Mix together oil, eggs and cake mix.
Slowly add milk, then pudding.
Pour batter into 2 (9-inch) cake pans.
Bake at 350\u00b0 for 20 to 25 minutes.
Mix all ingredients well and pour in 3 well-greased and floured cake pan.
Bake for 20 to 25 minutes or until done.
Bake at 325\u00b0 for 20 minutes.
Cool.
Mix all the ingredients and bake at 325\u00b0 for 20 to 25 minutes in three greased and floured pans.