Chocolate Yum Yum Cake Recipes

Steps:

• In a large saucepan over low heat, melt butter and chocolate, stirring constantly. Add the sugar, raisins, water, cinnamon and cloves; bring to a boil. Boil for 5 minutes, stirring occasionally. , Remove from the heat; pour into a large bowl and cool for 15 minutes. Beat in salt and vanilla. Combine flour and baking soda; add to chocolate mixture until well blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. , In a small bowl, combine icing ingredients; drizzle over cooled cake.

Steps:

• Make and bake cake as directed.
• Set aside to cool.
• Make pudding (make as directed for pies -less milk) and chill for an hour in fridge.
• After cake has cooled, crumble half of it in bite sized pieces in the bottom of a large, clear serving bowl.
• Layer 1/2 half of pudding on top of cake.
• Layer 1 tub of cool whip on top of pudding.
• Repeat this layering process with the rest of the cake crumbled up, the rest of the pudding, and the other tub of cool whip.
• Sprinkle with mini chocolate chips.
• Sit back and enjoy this yummy-to-your-tummy dessert!

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.

Steps:

• Crust: Melt stick of butter and add flour. Spread the mixture at the bottom of the cake pan to create a thin layer of crust. Bake the crust for 10 minutes or until golden brown on 350. LET CRUST COOL COMPLETELY BEFORE YOU ADD THE SECOND LAYER!!!
• 2nd Layer: In a mixing bowl, pour the powdered sugar, cream cheese and ONE CUP OF COOL WHIP. Mix the contents with an electric mixer until smooth. Spread the mix on top of the crust very carefully. HINT: I work from the middle to the outside corners using a spoon.
• 3rd Layer: In another mixing bowl pour the vanilla and chocolate pudding into the bowl and add the milk. Stir using an electric mixer until smooth. Spread the mix on top of the 2nd layer very carefully. Again, work from the middle to the outside corners.
• 4th Layer: Add a 1/2 inch layer of Cool Whip. You're done!
• Note: Let sit in the refrigerator to set up before serving. Best served the next day!

Steps:

• In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.
• In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.
• Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.

Steps:

• In a large saucepan over low heat, melt butter and chocolate, stirring constantly. Add sugar, raisins, water, cinnamon and cloves; bring to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; pour into a mixing bowl and cool for 15 minutes. Add salt and vanilla. Combine flour and baking soda; add to chocolate mixture and mix well. Pour into a greased and floured 8-cup fluted tube pan. Bake at 350 degrees F for 45 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Combine icing ingredients; spoon over cooled cake.

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.