Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Download
Standard view
Full view
of .
Save to My Library
Look up keyword
Like this
8Activity
0 of .
Results for:
No results containing your search query
P. 1
No-bake Chocolate Refrigerator Cake 1 Pint Heavy Whipping Cream 1/4

No-bake Chocolate Refrigerator Cake 1 Pint Heavy Whipping Cream 1/4

Ratings: (0)|Views: 665 |Likes:
Published by geneena

More info:

Published by: geneena on Dec 04, 2009
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

09/27/2010

pdf

text

original

 
NO-BAKE CHOCOLATE REFRIGERATOR CAKE
1 pint heavy whipping cream1/4 cup chocolate syrup1 package graham crackers
1.
Chill
 
 bowl and beaters for 1/2 hour in freezer. Pour whip cream into chilled bowl and whip on high until cream forms stiff  peaks. Add small amounts of chocolate syrup to taste until a rich chocolate cream is obtained.
2.
In glass 12 x 8-inch pan, add one layer of graham crackers, then 1/2-inch layer of chocolate cream. Repeat until pan is full.Chill at lease 3 hours before cutting into servings.
CHOCOLATE FUDGE ICE CREAM SANDWICH CAKE
1 (10.3/4-ounce) frozen loaf pound cake, partially thawed2 cups vanilla ice cream, slightly softened1/4 cup chocolate fudge toppingAdditional chocolate fudge topping (optional)
1.
Remove cake from foil pan; line pan with plastic wrap.
2.
Using a serrated knife, slice cake horizontally into 3 layers; place bottom cake layer into prepared pan and place in freezer.
3.
In a medium bowl, mix together the ice cream and chocolate fudge topping; spread half of ice cream mixture over cakelayer in pan. Gently place second cake layer on top and spread remaining ice cream mixture over second cake layer in pan.Top with third cake layer; cover and freeze until firm.
4.
To serve, cut into slices and drizzle on chocolate fudge sauce, if desired.
CHOCOLATE PUDDING ANGEL FOOD CAKE
1 angel food cake, prepared1 (6-ounce) package instant chocolate pudding mix3 cups milk 1 (8-ounce) container frozen whipped topping
1.
Break up the angel food cake into small pieces and place them into a pan. Use smaller pieces to fill in the holes.
2.
Mix pudding and milk according to directions on box, then spread over the cake.
3.
Spread the whipped topping over the pudding.
4.
Refrigerate.
HERSHEY'S HUGS & KISSES POUND CAKE TORTE
46 HERSHEY'S KISSES Brand Milk Chocolates1/3 cup
 plus
1/2 cup whipping cream, divided use2 teaspoons butter, softened1/2 teaspoon vanilla extract1 (10.3/4 ounce) frozen loaf pound cake, partially thawed10 HERSHEY'S HUGS Brand Chocolates (garnish)
1.
Remove wrappers from HERSHEY'S KISSES Brand Milk Chocolates.
2.
Combine chocolates and 1/3 cup whipping cream in small saucepan. Cook over low heat, stirring frequently, until smooth.Remove from heat.
3.
Stir in butter and vanilla until smooth; transfer to medium bowl. Refrigerate until firm enough to spread, about 1 hour.
4.
Slice cake horizontally to make 3 layers. Arrange bottom layer on serving plate. Evenly spread 1/3 cup chocolate mixtureover layer; top with second layer and spread with 1/3 cup mixture. Place remaining layer on top. Beat remaining 1/2 cupwhipping cream until thickened; fold in remaining chocolate mixture. Refrigerate a few minutes if a more firm consistencyis desired. Frost top, sides and ends of torte. Refrigerate about 6 hours.
 
5.
Remove wrappers from HERSHEY'S HUGS Brand Chocolates.
6.
Garnish torte before serving. Cover; refrigerate leftover torte.
CHOCOLATE PUDDING CAKE I
INGREDIENTS
1 (10 inch) angel food cake
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package non-instant chocolate pudding mix
1 (1.55 ounce) bar milk chocolateDIRECTIONS1.Tear Angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).2.Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.3.Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.4.Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.5.Chill until ready to serve, at least one hour.
CHOCOLATE FUDGE FROSTING RECIPE
1 cup1/3 cup6 cups1/3 cupButter, softenedCocoaConfectioners' sugar Milk Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth.Makes 3 1/2 cups.
COOKIES AND CREAM RECIPE
Ingredients
1 package (12 ounces) rocky road
or 
chocolate chocolate chip cookies
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup milk Directions
Crumble one cookie and set aside. Spoon a fourth of the whipped topping into an 8-in. square pan.
 
Place milk in a shallow bowl. Break remaining cookies in half; dip seven or eight halves into milk for about 30 secondseach. Place over whipped topping. Repeat layers twice. Top with remaining whipped topping; sprinkle with the reservedcookie crumbs. Cover and refrigerate for 4 hours or overnight. Yield: 4-6 servings.
MALTED CHOCOLATE MOUSSE
Ingredients:1 cup MILO1 tsp gelatin, unflavored3 tbsp butter 1/4 cup NESTLE All Purpose Cream3 tbsp sugar 1 tbsp. brandy (optional)3 egg whites NESTLE All Purpose Cream, chilled and whippedProcedure:1.Combine MILO, gelatin, and 1/4 cup water on top of double boiler. Cook until melted. Turn off fire; stir in butter, NESTLE Cream, sugar and brandy. Cool.2. Beat eggwhites until stiff; cut and fold into cooled chocolate mixture. Pour into individual serving cups.Chill.3. Top with a dollop of NESTLE Cream before serving. Sprinkle MILO on top for garnish.
CHOCOLATE-CARAMEL FLAN
Ingredients:

Activity (8)

You've already reviewed this. Edit your review.
1 thousand reads
1 hundred reads
biba liked this
MTomoiaga liked this
biba liked this

You're Reading a Free Preview

Download
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->