Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

Saturday, August 14, 2010

Chocolate Cake with Chocolate Pudding and Strawberry Frosting

INGREDIENTS
1 pack Betty Crocker Super Moist Chocolate Cake Mix
1 1/3 cups Water
1/2 cup Vegetable Oil
3 EGGS
Jell-O Chocolate Pudding
Pillsbury Creamy Supreme Strawberry Frosting

DIRECTIONS
HEAT oven to 350F for shiny metal or glass pan or 325F for dark or nonstick pan.GREASE bottom and sides of pans (use paper baking cups for cupcakes).BEAT cake mix, water, oil and eggs in large bowl onlow speed 30 seconds,then on medium speed 2 minutes, scraping bowl occasionally.POUR into greased pan.BAKE as directed(you can check the back portion of the box). Or until toothpick inserted in center comes out clean.COOL first before removing from pan.Slice the Cake in half,Spread on the Chocolate Pudding then put the other half on top.SPREAD on Strawberry frosting.

SLICE and Serve with Love.

Jell-O Chocolate Pudding

INGREDIENTS
1 pack Jell-O Chocolate Flavor Instant Pudding and Pie Filling2 cups Cold Milk (i use Evaporated Milk)

DIRECTIONS
MIX 1 pack of Jell-O Chocolate Flavor Instant Pudding and Pie Filling to 2 cups cold milk.
BEAT with wire whisk or electric mixer at low speed for 1 minute.
POUR into baked pastry or crumb crust.

REFRIGERATE until set.

Serve with Love.

Tuesday, August 10, 2010

Chocolate Eclair Cake


INGREDIENTS

1 Box Honey Graham Crackers
2 large boxes INSTANT JELL-O Vanilla Pudding
6 Cups milk (whole or 2%)
1 carton of Cool Whip (smaller size)
1 can Chocolate Frosting

DIRECTIONS

In a large mixing bowl add Vanilla Jell-o Pudding and 6 cups milk.

Mix on low speed 3-4 minutes or until Jello begins to thicken.

Fold in the carton of COOL WHIP.

Line the bottom of a deep 13×9 pan with a layer of graham crackers.

Next pour half the pudding mixture over the layer of graham crackers.

Pile on another layer of graham crackers, then the remaining pudding.

Top with a final layer of grahams.

Then gently spread the frosting over the top layer of graham crackers.

Refrigerate until ready to serve.

Cut into squares before serving.

The recipe makes about 12 generous portions.

Recipe by: Mixing Bowl

Saturday, July 31, 2010