Recipe: Death by Chocolate (4) for Steve

DEATH BY CHOCOLATE (EASY)

You can half this recipe easily, but this is GREAT for a crowd. It is best to make and eat this while it is fresh, so, happy eating.

1 Chocolate Cake Mix (2 layer size)
2/3 c. Kahlua Liquor (or 1/2 c. cold coffee
2 Instant chocolate pudding powders (4 serving size)
4 c. milk
4 c. frozen whipped topping (light)
6 Skor(R) bars crushed (1 c.)

Prepare the cake mix according to the instructions on the package. Bake in two 8 inch round pans. Cool.

Cut around edges of one of the pans, and invert onto cutting board, rounded side down. Drizzle with the Kahlua, and then cut into 1 inch squares.

Transfer into a 6 Litre glass trifle bowl. Do the same thing with the second layer cake, only set these cubes aside.

Beat the pudding powders and milk until smooth, but not thickened, and pour half over the cake in the bowl.

Spread with 1/2 the whipped topping and sprinkle with the chopped toffee bars.

Repeat layers with set aside cake, pudding, topping and toffee bars.

Chill.

Serves 20 people

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DEATH BY CHOCOLATE DESSERT

Death by chocolate dessert recipe; a homemade creamy concoction that will cure any chocolate craving. With lots of nuts, and cream cheese it will cure any sugar craving you may have.
Makes 6 generous servings

1/2 cup walnuts (chopped)
1 cup flour
1 stick butter
1 large package of cream cheese (16oz)
1 cup powdered sugar
1 cup cool whip
1 package small instant chocolate pudding
1 package small instant vanilla pudding
3 cups milk

Preheat oven to 375 degrees.

Cut butter into flour and walnuts and pat in to a 13x9-inch pan or pie plate. Bake for 15 minutes, cool crust.

Mix together cream cheese, powdered sugar, and cool whip and spread on a cooled crust. Mix chocolate and vanilla pudding with milk and pour over cream cheese mixture. Top with more cool whip and nuts, and chill in refrigerator for 1 hour.

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DEATH BY CHOCOLATE (repost)
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Becky in KY 7-5-1998

I found another one you might want to try. IT sounds pretty simple
Layer the following in the order given:

1 crushed chocolate graham crackers
2 make instant chocolate pudding and layer on top of crackers
3 devils food chocolate cake (trim to fit the bowl)
4 chocolate syrup
5 chocolate cool whip
6 crushed oreo cookies
7 chocolate pudding
8 crushed chocolate graham crackers
9 chocolate chips or shavings of semi-sweet chocolate
10 whipped cream

It didn't give amounts, so I guess whatever looks good........probably not good to make during a real chocolate craving spell!!

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CHOCOLATE FUDGE CAKE (AKA DEATH BY CHOCOLATE)
Yield: 6 servings

10 oz Baker's semi-sweet chocolate-(do not substitute)
1/2 cup Lightly salted butter
6 large Eggs, separated, at room-temperature
1 cup Granulated sugar
2 To 4 tsp creme de cacao,-Kahlua or dark rum
1/2 tsp Vanilla
Butter and powdered cocoa-for the pan
FROSTING:
1 cup Sour cream at room-temperature
14 oz Baker's semi-sweet chocolate-(do not substitute)

CAKE:
Place oven rack in lower third of the oven, and preheat oven to 375 degrees. Butter an 8 inch springform pan, and coat with powdered cocoa.

Melt chocolate and butter in a double boiler over hot, but *not boiling*, water. (don't rush this step, chocolate burns easily).

Beat egg yolks in a lg mixer bowl at high speed, gradually adding 3/4 c of the granulated sugar. Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes. Add melted chocolate mixture to the yolk mixture. Beat until completely smooth. Add vanilla and liquor of your choice. Beat until blended.

Beat egg whites in mdm mixer bowl at high speed until soft peaks form.

Gradually beat remaining 1/4 c granulated sugar into whites; continue beating until stiff but not dry peaks form. Fold whites *gently* but thoroughly into chocolate mixture. Pour batter evenly into pan; smooth top.

Bake 15 minutes. Reduce oven to 350 degrees; bake another 15 minutes. Reduce oven temp to 250; bake 30 minutes longer (total baking time is 1 hour). Turn off oven; prop open oven door and allow cake to remain in oven for 30 minutes. Remove cake from oven and cover top with damp paper towelling; let stand 5 minutes.

Remove towelling and cool cake completely. Dome of cake will crack and collapse; this is normal - press top of cake down lightly to smooth top. Remove springform and transfer cake to serving platter.

TO MAKE THE FROSTING:
Melt chocolate in double boiler over hot but not boiling water. Using a wooden spoon, mix in sour cream. Pour over the cake. Let cool and harden.