1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz. carton
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk
Combine oleo, flour and nuts.
Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes.
Cool.
Fill with the following blend
cream cheese, powdered sugar and Cool Whip.
Top with the pudding mixture
both pudding packages mixed with 2 cups milk.
Top with rest of Cool Whip.
155138
MOCHA
CAKE
12 oz. pkg. chocolate chips
2 tbsp. instant coffee (powdered)
2 tbsp. water
2 tbsp. sugar
7 eggs, separated
1 tsp. vanilla
Pinch of salt
8 1/2 oz. pkg. Nabisco chocolate wafers
Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted.
Stir and cool.
Add egg yolks and vanilla; mix well.
Beat egg whites until stiff.
Fold chocolate mixture
into whites.
Roll wafers with a rolling pin until fine or put in blender; then sift wafers.
Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2
of chocolate mixture.
Add another 1/3 of crumbs, then chill 1 hour in freezer. Add other 1/2 of chocolate mixture, then rest of crumbs.
Chill in freezer 2 hours, then move to refrigerator for several hours or overnight.
Serve with dollop of whipped cream on top.
155139
CHOCOLATE
CHIP
CAKE
1 yellow cake mix
2 boxes instant chocolate pudding
1 c. oil
1 c. water
1 tsp. vanilla
4 eggs
1 (12 oz.) pkg. chocolate chips
Chopped nuts, if desired
Mix all of above items in large bowl.
Stir with a wooden spoon.
Pour into greased and floured bundt pan.
Bake at 325 degrees for 50 to 60 minutes.
155140
TEXAS
CHOCOLATE
SHEET
CAKE
2 c. flour
2 c. sugar
|