Frozen Chocolate Cappuccino Crunch Cake

Frozen Chocolate Cappuccino Crunch Cake

9 hrs Prep: 1 hrs Cook: 0 min.

129 calories/serving (approx.)

16 servings suggest servings

Ingredients

10 3/4 ounces cake frozen pound, thawed, 1 each

3/4 cup. heavy whipping cream 

11 1/2 ounces. milk chocolate chips 11.5 ounce package

4 cups coffee ice cream softened, 1 quart

1 cup whipped topping, prepared frozen, thawed

1 3/4 cups malted milk balls coarsely crushed

1x whipped topping, prepared frozen, thawed

1x malted milk balls coarsely crushed

Directions

Slice cake into 1/8 to 1/4-inch slices.

Place half of the slices on bottom of 9-inch springform pan; press down firmly.

Set remaining slices aside.

Bring cream just to a boil in medium saucepan.

Remove from heat. Add milk chocolate morsels; let stand 5 minutes.

Whisk until well combined and smooth.

Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan.

Cover; freeze for 1 1/2 hours or until chocolate is set.

Combine softened ice cream and whipped topping in large bowl.

Fold in 1 3/4 cups crushed malted milk balls.

Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.

Top ice cream with remaining pound cake slices; press down firmly.

Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.

To Serve:

To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired.

To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

Crockpot Chocolate Molten Lava Cake

Crockpot Chocolate Molten Lava Cake

What you need:

1 c. + 3/4 c. sugar
1 c. flour
3 T + 3T unsweetened cocoa
2 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. butter
1/2 t. vanilla
1 c. chocolate chips
1 3/4 c. hot water

In a small bowl, mix together 1 c. sugar ( I used turbinado), flour, 3 T cocoa, baking powder, and salt.

In another bowl mix together the milk, butter, and vanilla extract. Then combine the 2 bowls and mix well.

Spray the inside of your crockpot with a cooking spray or oil and pour the batter mixture in the bottom. Top with the cup of chocolate chips.

Mix together the rest of the cocoa, the water, and the rest of the sugar. Stir until the sugar is dissolved.

Pour that mixture on top of the batter and chocolate chips. Bake on high in your slowcooker for about 2 hours. (But make sure you watch the sides for burning and turn it down if it gets too well done too fast.)

After 2 hours turn it down to low and cook about another 2 hours. The times and temps will vary depending on your crockpot and the size of your crockpot.

When it's done, serve warm with whipped cream or ice cream, or just eat plain!

To make this recipe into an easy mix that you can store in the pantry here's what to do:

Crockpot Molten Lava Cake Mix

In a bowl mix:

1 c. sugar
1 c. flour
3 T unsweetened cocoa
2 t. baking powder
1/2 t. salt

Keep this mixture in a jar until ready to use (it will fit perfectly in a pint).

When you are ready to make add 1/2 c. milk, 2 T. butter, 1/2 t. vanilla to the above mix. Then follow the recipe above starting from the picture of the chocolate chips in the slow cooker!

Chocolate Peanut Butter Cake Cheese Ball

Chocolate Peanut Butter Cake Cheese Ball

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1 1/2 cups chocolate cake mix, dry

1/2 cup peanut butter

3 tablespoons brown sugar

1/2 cup powdered sugar

1 cup peanut butter chips

Vanilla Wafers, graham crackers, fruit, or other cookies for dipping

1. In a large bowl, beat the cream cheese and butter together until combined. Then add in the chocolate cake mix, peanut butter, brown sugar, and powdered sugar and beat until combined.

2. Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape.

3. Place the peanut butter chips on a flat plate and roll the unwrapped cheese ball in the peanut butter chips. Make sure to press the peanut butter chips into the cheese ball until it is fully covered.

4. Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. If frozen overnight, thaw for 20-30 minutes before serving. Serve with Vanilla Wafers, graham crackers, fruit, or other cookies.

Reese's Dip

Reese's Dip

1 container (8 ounces) of Cool Whip 

1 package (8 ounces) cream cheese, softened

1/4 cup peanut butter

1/4 cup powdered sugar

3 packages of Reese's Peanut Butter Cups, chopped (2 peanut butter cups in each package)

1. Mix the cream cheese and peanut butter together. Then gradually stir in the Cool Whip, powdered sugar, and 2 packages of Reese's, until combined.

2. Add the additional package of Reese's on the top. Chill before serving. Serve with graham crackers, animal crackers, or apples.

Double Chocolate Cookie Bars

Double Chocolate Cookie Bars

24 chocolate sandwich cookies

1/4 cup butter, melted

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

2 cups semisweet chocolate chips

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C).

2. Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 11x13 inch pan. (Note: I made a double recipe and used my 12x16 Wilton pan and it fit perfectly. I would think that a 13x9 inch pan would work better for a single recipe?.)

3. Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top.

4. Bake for 20 to 25 minutes in the preheated oven. Cool completely before cutting into bars.

Mexican Chocolate Cake

Mexican Chocolate Cake

Cake

1 cup unsalted butter

1/2 cup unsweetened Dutch-process cocoa powder

3/4 cup water

2 cups sugar

2 eggs

1 cup buttermilk

2 tablespoons vanilla extract

2 cups all purpose flour

1 tsp baking soda

1 1/2 tsp ground cinnamon

1/4 tsp salt

Glaze

1 cup pecans

1/2 cup unsalted butter

1/4 cup milk

1/2 cup high-quality cocoa powder

2 cups sifted powdered sugar (sift first, then measure the 2 cups of sugar out)

1 tablespoon vanilla extract

1/4 tsp salt

Heat the oven to 350 degrees and heavily grease a 9″ tube pan or a Bundt pan (this was my first foray into owning a Bundt pan and, as you can see, I went for the vintage shaped pan instead of the more traditional shape). If you don’t have baking non-stick spray, use butter and then sprinkle the inside with flour, tapping the excess out of the pan.

In a large saucepan, melt the butter over medium-low heat and whisk in the cocoa until smooth. Add the water to the cocoa butter mixture and whisk until smooth, then turn the burner off.

Add the sugar, eggs, buttermilk and vanilla to the cocoa mixture and whisk until ingredients are thoroughly incorporated.

Add the flour, baking soda, cinnamon and salt all at once and whisk until everything is, again, fully incorporated (Rebecca warns it’s okay if there are some small lumps, but I didn’t encounter any).

Pour the batter into the prepared pan and slide it in the oven to bake for 40-45 minutes, until firm yet springy to the touch and the edges start to pull slightly away from the pan.

Take the pan out (leave the oven on) and let the cake cool for 20 minutes in the pan, then invert the cake on to a wire rack to finish cooling.

Once you take the pan out of the oven, spread the pecans out on a baking sheet and toast them in the oven for 5-7 minutes. Let them cool for a few minutes and then coarsely chop them. I like lots of big pecan pieces so I didn’t chop them up too much.

Melt the butter over low heat in a medium saucepan, then turn off the burner.

Add the milk, cocoa and powdered sugar and whisk until glossy. (Warning: My glaze seized and turned super gritty at this point so that it was completely unusable, and all of this happened super fast. I think it was because I accidentally overheated it, which is why I had you turn off the heat in the last step.)

Whisk the vanilla, salt and pecans into the glaze.

Carefully move the cake onto your desired serving dish and pour the warm glaze over the top of the cake. Enjoy–and be sure to have a glass of milk on hand!

Peanut Butter Fudge Brownie Trifle

1 batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes

1 large box (5-ounce) of instant chocolate pudding, prepared and chilled (this will most likely call for 3 cups of milk, nothing else)

1 bag of peanut butter cups, chopped (I used Dove chocolate peanut butter Promises)

2 cups heavy cream

3-4 tablespoons granulated sugar, depending on your desired level of sweetness

1 cup of creamy peanut butter

1 cup of powdered sugar

2 tablespoons milk

8 ounces of whipped cream cheese, at room temperature

In the bowl of an electric mixer (or using a hand mixer), beat heavy cream and sugar on medium-high speed until stiff peaks form. Transfer the whipped cream to an separate bowl and stick in the fridge until ready to use. I did not even clean the bowl of my electric mixer and just began mixing the peanut butter mixture.

Add the peanut butter and cream cheese to the bowl and beat at medium speed, scraping down the sides a few times until mixture is creamy. Add in powdered sugar and mix until combined, then mix in 2 tablespoons of milk. Remove the whipped cream from the fridge and add 1 cup of it to the peanut butter, folding it in until the mixture turns lighter in color and is mostly combined.

Grab your trifle dish and begin to layer your ingredients however you’d like. I did a layer of brownies, then peanut butter, then a handful of chopped peanut butter cups, chocolate pudding, whipped cream, and so on. I repeated it until I got to the top, then piped the remaining whipped cream on top and sprinkled the candy on. You really can’t go wrong with layering – just use a long spoon to serve!

Homemade Snickers Bars

Homemade Snickers Bars...

makes one 9×13 pan

bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!