ICEBOX CAKE CHOCOLATE PUDDING RECIPES

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FAVORITE BUNDT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Favorite Bundt Cake Recipe: How to Make It - Taste of Home image

"To satisfy the chocolate lovers I know, I made some changes to a recipe I clipped from the newspaper," comments Karen Swanson of McHenry, Illinois. "The result is this simple-to-fix cake that always turns out very moist."

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs
1 cup sour cream
3/4 cup vegetable oil
3/4 cup water
1/2 cup sugar
1 cup semisweet chocolate chips
2 ounces white baking chocolate

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, water and sugar. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , In a microwave, melt the white chocolate; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 511 calories, FatContent 28g fat (9g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 442mg sodium, CarbohydrateContent 62g carbohydrate (43g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

REESE’S™ PEANUT BUTTER CUP ICEBOX PIE RECIPE ...



Reese’s™ Peanut Butter Cup Icebox Pie Recipe ... image

No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavor for everyone.

Provided by Betty Crocker Kitchens

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 10

1 cup finely crushed mini pretzels (about 3 cups)
1/4 cup packed brown sugar
1/2 cup butter, melted
1 box (6-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
3/4 cup creamy peanut butter
1 1/2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
1 tablespoon creamy peanut butter
1 tablespoon chocolate-flavor syrup
3/4 cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped

Steps:

  • Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
  • In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
  • In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
  • Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 590 , CarbohydrateContent 52 g, CholesterolContent 35 mg, FatContent 6 1/2 , FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 600 mg, SugarContent 36 g, TransFatContent 1/2 g

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