Hgs Yum Yum Chocolate Cake Recipes

Steps:

• 1. Preheat oven to 325 degrees. Grease and flour one 10 inch Bundt pan. Sprinkle walnuts over the bottom of the pan.
• 2. beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter Bundt pan over the top of the chopped nuts.
• 3. Bake at 325 degrees F for 50 to 60 minutes. Remove cake from oven once done LEAVE IN PAN! Poke holes into the cake so the glaze can soak in and set aside.
• 4. To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake. Allow cake to rest in pan AT LEAST 2 hrs before inverting.
• 5. Flip Cake out onto a wire rack. (Put wax paper under rack to make for easy clean up after you pour the ganache!)
• 6. GANACHE Place chocolate in a medium bowl. Heat cream over medium heat in a small sauce pan. Bring it to just a boil, watch carefully because if it boils for a few seconds, it will boil over! Cut off heat and whisk in rum. Pour over chocolate, whisk until smooth. Allow ganache to cool slightly before pouring over the cake. Start at the center of the cake and move out.

Steps:

• Make and bake cake as directed.
• Set aside to cool.
• Make pudding (make as directed for pies -less milk) and chill for an hour in fridge.
• After cake has cooled, crumble half of it in bite sized pieces in the bottom of a large, clear serving bowl.
• Layer 1/2 half of pudding on top of cake.
• Layer 1 tub of cool whip on top of pudding.
• Repeat this layering process with the rest of the cake crumbled up, the rest of the pudding, and the other tub of cool whip.
• Sprinkle with mini chocolate chips.
• Sit back and enjoy this yummy-to-your-tummy dessert!

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.