NO-BAKE CHOCOLATE REFRIGERATOR CAKE
1 pint heavy whipping cream1/4 cup chocolate syrup1 package graham crackers
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.
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)
Remove cake from foil pan; line pan with plastic wrap.
Using a serrated knife, slice cake horizontally into 3 layers; place bottom cake layer into prepared pan and place in freezer.
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.
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
Break up the angel food cake into small pieces and place them into a pan. Use smaller pieces to fill in the holes.
Mix pudding and milk according to directions on box, then spread over the cake.
Spread the whipped topping over the pudding.
HERSHEY'S HUGS & KISSES POUND CAKE TORTE
46 HERSHEY'S KISSES Brand Milk Chocolates1/3 cup
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)
Remove wrappers from HERSHEY'S KISSES Brand Milk Chocolates.
Combine chocolates and 1/3 cup whipping cream in small saucepan. Cook over low heat, stirring frequently, until smooth.Remove from heat.
Stir in butter and vanilla until smooth; transfer to medium bowl. Refrigerate until firm enough to spread, about 1 hour.
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.