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Homemade Chocolate Sandwich Cookies
Dessert

Homemade Chocolate Sandwich Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Blend the above ingredients together with a pastry blender until mixed.
  3. 3 Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
  4. 4 Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
  5. 5 NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

By John Crandall

Chocolate Banana Cake
Dessert

Chocolate Banana Cake

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  2. 2 Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

By Robin

Chocolate Toffee Cookies I
Dessert

Chocolate Toffee Cookies I

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C).
  2. 2 In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
  3. 3 Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.

By Pat Kersteter

Self-Filled Cupcakes II
Dessert

Self-Filled Cupcakes II

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pans.
  2. 2 Prepare cake mix according to package directions.
  3. 3 Combine cream cheese and sugar, cream until light and fluffy. Add egg and salt, beating well.
  4. 4 Spoon batter into greased muffin pans filling 2/3 full. Drop a few semisweet chocolate morsels in the center and spoon 1 teaspoon of the cream cheese mixture on top of the chocolate morsels.
  5. 5 Bake at 350 degrees F (175 degrees C) for 25 minutes. Let cupcakes cool before serving.

By Cathy

Cake Mix Whoopie Pies
Dessert

Cake Mix Whoopie Pies

4.1

Prep
Cook
Total

Instructions

  1. 1 To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
  2. 2 To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
  3. 3 In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
  4. 4 Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

By Amy Kerby

Chocolate Fudge Cookies
Dessert American

Chocolate Fudge Cookies

4.7

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Stir cake mix, eggs, and oil in a large bowl until well blended; fold in chocolate chips. Roll dough into walnut-sized balls; place cookies 2 inches apart on prepared cookie sheets.
  3. 3 Bake in the preheated oven until edges are crisp, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Kalsmom

Easy Black Bottom Cupcakes
Dessert American

Easy Black Bottom Cupcakes

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips.
  2. 2 Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.

By Roberta Stange

Chocolate Lovers' Favorite Cake
Dessert

Chocolate Lovers' Favorite Cake

4.7

Prep
30 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
  2. 2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Susan Feiler

Karen's Magic Cake Mix Cookies
Dessert

Karen's Magic Cake Mix Cookies

4.8

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls.
  3. 3 Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet.
  4. 4 Bake in the preheated oven until edges are firm, 8 to 10 minutes.

By Gail Cobile

Chocolate Cherry Cake III
Dessert

Chocolate Cherry Cake III

4.6

Prep
Cook
Total

Instructions

  1. 1 Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
  2. 2 In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
  3. 3 Bake for 25 to 30 minutes, or until it tests done. Cool.
  4. 4 In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

By Jan H

New Orleans Crumb Cake
Dessert

New Orleans Crumb Cake

3.7

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.
  2. 2 Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.
  3. 3 Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

By Deb Johansen

Chocolate Chip-Amaretto Pound Cake
Dessert

Chocolate Chip-Amaretto Pound Cake

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
  2. 2 Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
  3. 3 Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

By Judy Wilson

Earthquake Cookies
Dessert American

Earthquake Cookies

4.6

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Mix cake mix, eggs, shortening, and water in a medium-sized bowl; mix with a spoon. Chill for 1 hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Shape dough into balls and roll in powdered sugar. Place on cookie sheets.
  4. 4 Bake in the preheated oven until browned, 8 to 10 minutes.

By Topoac

Best Chocolate Birthday Cake
Dessert

Best Chocolate Birthday Cake

5.0

Prep
10 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).
  2. 2 Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.
  4. 4 Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

By Brenda

Butterfinger Cake
Dessert

Butterfinger Cake

4.5

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Mix cake mix, water, oil, and eggs together in a bowl until smooth; pour into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Remove from the oven and immediately poke holes in the cake using a skewer or straw.
  4. 4 Pour sweetened condensed milk over cake, then hot fudge, and finally caramel. Allow cake to cool for 1 hour.
  5. 5 Spread whipped topping over cooled cake and sprinkle with crushed candy. Refrigerate for at least 1 hour before serving.

By RDANIEL511

Creepy Halloween Skull Cupcakes
Dessert American

Creepy Halloween Skull Cupcakes

4.8

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool them completely on a wire rack before decorating.
  4. 4 Frost each cupcake with a thin layer of white vanilla frosting. For best results, refrigerate the cupcakes for 30 minutes to make decorating easier.
  5. 5 Remove cupcakes from the fridge and apply a second layer of white frosting. Fill a piping bag outfitted with a small round tip with chocolate frosting and draw a skull face on the cupcakes: pipe large ovals for the eyes, two dots for the nostrils, and a large "stitched" smile for the mouth.

By pieperle

Easy Halloween Mummy Cupcakes
Dessert American

Easy Halloween Mummy Cupcakes

4.8

Prep
30 min
Cook
18 min
Total
123 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
  2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
  4. 4 Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

By pieperle

Gloreo Cookies
Dessert

Gloreo Cookies

3.4

Prep
Cook
Total

Instructions

  1. 1 Mix together the cake mix, eggs, water, cooking oil and cocoa until you can shape it all into a large ball. Let stand 20 minutes.
  2. 2 Shape into 1/2 inch balls, placed 2 inches apart on greased cookie sheets. Flatten each cookie with bottom of glass greased once but dipped into instant chocolate drink powder.
  3. 3 Bake at 400 degrees F (205 degrees C) for 8 minutes. Remove cookies at once and quickly flatten each with back of spatula. Let cool 20 minutes.
  4. 4 To make filling: Soften 1 envelope unflavored gelatin in 1/4 cup cold water; set in heatproof cup in pan, simmering until clear. Cream together shortening, confectioners' sugar and vanilla. Add cooled gelatin. Beat 10 minutes. Use 1 tablespoon to fill each cookie. Press cookies gently together to spread the filling.

By Sue

SPAM®-a-licious Cupcakes with Salted Caramel Frosting
Dessert

SPAM®-a-licious Cupcakes with Salted Caramel Frosting

4.5

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir grated luncheon meat in hot skillet until browned and crispy, 5 to 7 minutes. Transfer meat to a paper towel-lined plate and cool completely.
  3. 3 Beat cake mix, water, mayonnaise, and eggs together in a large bowl with an electric mixer on low speed until just moistened. Increase speed to medium and beat until smooth, about 2 minutes. Fold 2/3 of the fried luncheon meat into cake batter. Spoon batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pans set on wire racks until completely cool.
  5. 5 Melt butter in a small saucepan over medium heat. Add brown sugar and heavy cream; stir until sugar dissolves. Bring to a simmer and cook sauce without stirring for 1 minute. Remove from heat, stir salt into sauce, and cool completely.
  6. 6 Transfer sauce to a large bowl and beat in confectioners' sugar 1 cup at a time until frosting reaches desired consistency. Spread frosting onto cooled cupcakes and top with remaining fried luncheon meat.

By Keri

Nasty Cake
Dessert American

Nasty Cake

3.0

Prep
10 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Prepare batter and bake cake as directed on the package.
  2. 2 About 5 minutes before the cake is finished baking, melt the butter in a large saucepan to allow for foaming, and stir in the evaporated milk. Bring the mixture to a boil over medium heat, and stir in the corn syrup and sugar. Bring back to a boil, stir to dissolve sugar, turn off the heat, and add the baking soda. Stir continuously until the baking soda is mixed in and stops foaming, about 2 minutes.
  3. 3 Remove the cake from the oven, and poke holes in the hot cake with a butter knife or the end of a wooden spoon. Pour the syrup over the hot cake, and let cool before cutting.

By michaelsgal85

Too Much Chocolate Cake
Dessert American

Too Much Chocolate Cake

4.8

Prep
15 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan.
  2. 2 Beat cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl until smooth and well blended.
  3. 3 Stir in chocolate chips.
  4. 4 Pour batter into the prepared Bundt pan.
  5. 5 Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.
  6. 6 Cool cake thoroughly in the pan for at least 1 ½ hours before inverting onto a plate. Sprinkle powdered sugar on top if desired.
  7. 7 Enjoy!

By Denise

Double Chocolate Brownie Cake
Dessert American

Double Chocolate Brownie Cake

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Have all ingredients at room temperature.
  2. 2 Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in eggs, sour cream, oil, and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Allow to cool.

By ECHOSZERO

Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting
Dessert

Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
  3. 3 Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
  4. 4 Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
  6. 6 Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
  7. 7 Frost each cupcake and garnish with the reserved cherries.

By Bibi

The Easiest Chocolate Pudding Cake
Dessert American

The Easiest Chocolate Pudding Cake

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 2 Combine milk and non-instant pudding mix in a saucepan. Cook over medium heat, stirring constantly, until pudding is thickened. Remove the pan from heat and stir in cake mix until batter is smooth. Pour into the prepared baking dish. Sprinkle with chocolate chips.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 30 minutes.

By Mary

Better Than Sex Cake
Dessert American

Better Than Sex Cake

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.
  3. 3 Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
  5. 5 Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
  6. 6 Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.
  7. 7 Refrigerate until chilled through and serve right from the pan. Enjoy!

By Elaine

Ice Cream Pizza
Dessert American

Ice Cream Pizza

4.6

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Make the crust: Mix cake mix, oil, and egg together in a large bowl until well blended. Fold in chocolate chips. Pour mixture into the center of the prepared baking sheet, and use your fingers to form it into a 1/4-inch thick circle, about 9 inches in diameter. Sprinkle with flaked salt.
  3. 3 Bake in the preheated oven until set, 14 to 16 minutes.
  4. 4 Remove from the oven and firmly knock the bottom of the baking sheet on the counter to remove any extra air from crust. Let cool on the baking sheet for at least 30 minutes. Transfer to a large plate or platter.
  5. 5 Beat softened ice cream in a bowl with an electric mixer until consistency is similar to soft serve.
  6. 6 Use an offset spatula or knife to spread ice cream over cooled crust. Place into the freezer until firm, about 30 minutes.
  7. 7 Slice "pizza" into 8 slices. Top each slice with walnuts and hot fudge.

By Julie Hubert

Cherry Devil's Food Cake
Dessert American

Cherry Devil's Food Cake

4.7

Prep
20 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Beat together cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.
  4. 4 Heat together sugar, milk, and butter in a small saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until chocolate is melted. Set aside to cool and thicken to icing consistency, about 20 minutes.
  5. 5 Poke holes into the top of cake. Pour chocolate icing over cake, allowing it to run down the edges.

By LARRYRCTEXAS

Devil's Food Brownie Cake
Dessert American

Devil's Food Brownie Cake

4.4

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan or Bundt pan with nonstick spray.
  2. 2 Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  4. 4 Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
  5. 5 Pour ganache over cooled cake.

By Yoly

Chocolate Pudding Fudge Cake
Dessert American

Chocolate Pudding Fudge Cake

4.6

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Beat cake mix, sour cream, milk, oil, water, eggs, and pudding mix in a large bowl with an electric mixer for 4 minutes. Mix in 2 cups chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. 4 Meanwhile, melt remaining 1 cup chocolate chips and butter in a double boiler or the microwave. Stir glaze until smooth, then drizzle over the cooled cake.

By Jackie

What (Chocolate) Dreams Are Made Of Cake
Dessert

What (Chocolate) Dreams Are Made Of Cake

4.2

Prep
45 min
Cook
75 min
Total
210 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  2. 2 Mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. Pour batter into prepared baking pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice one cakes in half horizontally and place one half in a 10-inch springform pan. Save remaining 3/4 cake for another use.
  4. 4 Melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set aside to cool.
  5. 5 Mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. Allow to cool.
  6. 6 Beat 3/4 cups heavy whipping cream until foamy in a large bowl. Add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. Spread mousse over cake arranged in springform pan. Refrigerate while preparing next layer.
  7. 7 Beat egg yolks in a large bowl until yolks are a pale yellow. Beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
  8. 8 Bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. Pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. Pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. Allow custard to cool, then pour over mousse layer in springform pan. Place cake in freezer while making remaining layer.
  9. 9 Reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
  10. 10 Bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. Pour cream mixture into the bowl over chocolate chips. Stir until smooth and chocolate is melted. Allow mixture to cool until chocolate ganache begins to thicken.
  11. 11 Remover cake from freezer and remove pan collar from the springform pan. Pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. Press reserved 1/2 cup chocolate chips along the side of the cake. Refrigerate until ready to serve.

By RainbowJewels