Easy Chocolate Orange Cake Recipe Recipe For Lasagna

EASY LASAGNA II

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

NO BAKE ORANGE DREAMSICLE LASAGNA

Steps:

• In a medium bowl, combine graham cracker crumbs and melted butter.
• Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
• In small bowl, whisk orange jell-o and boiling water until gelatin has dissolved. In a large bowl make vanilla pudding according to package directions. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
• In a large bowl, combine the softened cream cheese and powdered sugar. Beat in 2 cups of the whipped topping. Spread over cooled crust
• Pour pudding mixture over cream cheese layer and spread evenly over top. Top with the remaining whipped topping by spoonfuls, and carefully spread until even.
• Refrigerate for at least 2 hours, preferably overnight. When ready to serve, sprinkle orange segments on top. Cover and refrigerate any remaining pieces.

CHOCOLATE LASAGNA

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

CHOCOLATE LASAGNA

Steps:

• Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.).
• Allow the cake to cool completely.
• When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed.
• Add two cups of the powdered sugar, mix well, then add remaining powdered sugar.
• Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
• Turn cake out of the pan onto wax paper.
• Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper.
• Now you're going to cut through the cake twice, creating three layers.
• We'll start at the bottom slice.
• First slide the cake over to the edge of your kitchen counter.
• This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake.
• Using a long bread knife or other long serrated knife, cut through the bottom third of the cake.
• Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side).
• When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper.
• Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
• Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips.
• A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces.
• Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
• Turn the top section back over onto the bottom layer.
• Again, slice through the top section creating the final two layers.
• Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well.
• You may, at this point, wish to slice the top into thirds across the width of the cake.
• This makes flipping over the top layer much easier.
• It's also how you're going to slice the cake later, so you'll never see the cuts.
• Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
• Carefully reassemble the top section on the rest of the cake.
• If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top.
• Throw that slice away.
• Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
• The cake is served as triangular slices.
• So, slice it up by first cutting through the middle of the cake, lengthwise.
• Next cut across the cake through the middle (widthwise) twice.
• Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices.
• Chill any cake you don't eat that day.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Place the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a hand mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

EASY PEASY QUICK CHOCOLATE ORANGE CAKE

Steps:

• Cream the butter and sugar together.
• Add the egg and the flour and baking powder.
• Add the orange rind and juice coco powder and vanilla essence.
• Mix well and pour into microwavable dish.
• Zap for five minutes in the microwave on medium.
• Serve with custard.

BAILEYS CHOCOLATE LASAGNA

Steps:

• To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.
• Beat heavy whipping cream and vanilla until soft peaks form, then add powdered sugar and continue mixing until stiff peaks form. Set aside.
• For pudding layer in a bowl whisk instant chocolate pudding mix, milk and Baileys until it starts thickening. Mix in 1 ¼ cup whipped cream and spread over Oreo crust. Place in the fridge or freezer to set.
• To make Baileys Cheesecake Layer, beat softened butter, cream cheese and powdered sugar until creamy and smooth. Mix in whipped cream, Baileys and white chocolate and milk chocolate instant hot cocoa mix. Spread over pudding layer.
• Set in the fridge or freezer to firm.
• Spread 2 cups of whipped cream on top and place in the fridge for a few hours to set, or preferably overnight). Store leftovers of whipped cream for serving. (If you do not want to pipe the swirls when serving, then spread all of remaining whipped cream on top before chilling.)
• Before serving pipe swirls of whipped cream. Sprinkle with crushed candy canes and stick a mini candy cane in each slice. Do not sprinkle crushed candies in advance, it will melt and won't look pretty.
• Store leftovers in the fridge.

EASY CHOCOLATE ORANGE CAKE

Steps:

• 1. Preheat oven to 350. Butter an 11 x 7 inch baking pan. Beat flour, sugar, cocoa, butter, orange zest and juice, eggs, water, baking powder, baking soda and salt in large bowl with mixer at low speed until just blended. Increase mixer speed to medium and beat until batter is smooth, about 5 minutes. Spoon batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool cake completely in pan on wire rack. For the frosting, with mixer at high speed, beat butter and orange zest in large bowl until creamy. Gradually beat in powdered sugar and milk. Put half the mixture in another bowl. Stir in the cocoa. Put spoonfuls of orange chocolate frosting next to each other on top of the cake. Swirl them together with a knife to create a marbled effect. Serves 8 to 10

OREO LASAGNA

Steps:

• Crush the whole package of cookies either with a food processor. Save 1 cup to sprinkle on top of dessert lasagna when it's done.
• In a small bowl mix remaining crumbs with melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish, and press the crumbs into the bottom of the pan.
• Using electric mixer, mix half of Cool Whip, softened cream cheese, and powdered sugar in a large bowl.
• Spread the mixture on top of the oreo crust. Transfer to the refrigerator while you are making the pudding.
• In a bowl, combine chocolate instant pudding with cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the pudding over the previous layer, and let it sit for 10 minutes to firm up the pudding.
• Spread the remaining half of cool whip over the pudding, and sprinkle with reserved Oreo crumbs on top.
• Refrigerate until ready to serve.
• Enjoy!