Chocolate Sak Dream Recipes

Steps:

• Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
• Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
• In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.

Steps:

• Preheat oven to 350.
• Line a 15"x10" pan with wax paper.
• Wisk together cocoa, sugar and boiling water.
• Cool to lukewarm.
• Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
• Spread batter evenly in the pan.
• Bake 20 minutes or till top looks dry.
• Invert onto large rack.
• Remove pan and wax paper and let cool.
• In a medium bowl, dissolve coffee in milk.
• Add whip topping& pudding mixes.
• Beat on low speed till moistened, then high speed till soft peaks form.
• Chill 5 minutes.
• Cut cake crosswise into thirds, cover each with topping, then stack.
• (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.

Steps:

• In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

Steps:

• Shake with ice and strain into a martini glass.
• Garnish with chocolate twig.

Steps:

• In a bowl, cut butter into cake mix until crumbly.
• Add egg and mix well.
• Press cake mixture into a greased 9-in.x13-in.x2-in. baking dish.
• Bake at 350 degrees for 15-18 minutes or until set. Cool completely on a wire rack.
• In a small mixing bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 cup of the stabilized whipped cream.
• Carefully spread mixture over the cake crust and refrigerate.
• In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened.
• Spread over the cream cheese layer.
• Top with the remaining whipped cream and refrigerate for 2 hours before cutting. Garnish with chocolate curls if desired.

Steps:

• Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.
• Line two 9-inch square baking pans with either parchment paper or wax paper. Spray bottoms with non-stick cooking spray. Pour equal amounts of batter into each pan.
• Bake - either in a convection oven at 325 degrees F for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a wooden pick inserted in the middle of the brownie comes out clean.
• IMPORTANT: Do not overbake!
• Allow to cool completely.
• Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.
• Brush the brownie evenly with ½ of the Kahlua; then top with ½ of the mousse, spreading it evenly over the brownie. Spread ½ of the whipped cream over the mousse.
• Remove second brownie from pan; brush with remaining Kahlua; place it on top of other brownie; spread remaining mousse evenly over the top; spread remaining whipped cream over the mousse.
• Sprinkle top evenly with chocolate shavings.
• Refrigerate until ready to serve.