CHOCOLATE SUICIDE CAKE
Yes, suicide, because when you taste it, you will die!!! It's sooo good! If you want to make it vegan, use vegan chocolate instead of regular. F.Y.I., the soy milk may be replaced with regular milk.
Provided by Mrs.Muffins
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Oil a 13 x 9 inch baking pan, set aside.
- In a large bowl, sift together the flour, sugar, cream of tartar, baking soda, and salt. Stir in the chocolate chips, set aside.
- In a medium bowl, combine the oil, soy milk, applesauce, and vanilla, stirring until smooth, set aside.
- In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
- Add the oil mixture to the flour mixture, stirring until smooth. Add the melted chocolate, stirring until smooth. Stir in the vinegar.
- Transfer the batter to the prepared pan and smooth the surface. Bake for 40-45 minutes until the cake springs back when lightly touched in the center and begins to pull away from the sides of the pan. Thoroughly cool on a cooling rack before frosting with Fudgy Chocolate Frosting.
Nutrition Facts : Calories 623.2, Fat 32.2, SaturatedFat 8.9, Sodium 426, Carbohydrate 87, Fiber 5.6, Sugar 62.6, Protein 6.2
DEATH BY CHOCOLATE
I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.
Provided by Karen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
- In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g
CHOCOLATE SUICIDE - SLUTTY BROWNIES
**WARNING not a diet recipe***** but everyone deserves a cheat day every once in a while!
Provided by LINDA BAILEY
Categories Chocolate
Time 10m
Number Of Ingredients 5
Steps:
- 1. All you do is buy a brownie mix,follow the directions on the box of mix to make the batter. In a 9"x13" pan spray bottom,put chocolate chip cookie dough in the bottom of the pan.
- 2. Then layer a package of Oreo cookies on the cookie dough. Take the brownie batter and pour over the Oreo cookies. Follow the directions on the brownie mix box on how to bake.
- 3. Once the brownies are done,cool completely. When you go to serve,over the top of the brownies,cover with chocolate ice cream and chocolate syrup.
DEATH BY CHOCOLATE TRIFLE
If you love chocolate, this showstopping trifle is bound to hit the spot.
Provided by By Tieghan Gerard
Categories Dessert
Time 2h25m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
- Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
- Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
- To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
- Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
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- Spoon the mixture into the prepared tin and pop into the oven. Bake for 25 minutes or until a skewer inserted into the middles comes out clean. Leave to cool for 10 minutes. Gently run a knife around the edge of the cake before turning out of the tin. Leave to cool completely on a wire rack.
- To make the chocolate frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Add the cocoa powder and beat again. Add the final two tablespoons of milk until the frosting is nice and creamy.
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