Triple Chocolate Decadence

Ingredients:
1 – 18.2 oz. Pkg. Devil’s food cake mix
1-8 oz. Pkg. First Quality Instant Chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

 Directions: 

1. Preheat oven to 350 degrees F (175 degrees C).

 

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Advertisement

Easy Peasy Cheesecake Danish

Ingredients: 

2 – 10oz. cans refrigerated crescent roll dough
1 pkg 10oz. First Quality Sugar Free Cheesecake
1 – 8oz. Pkg Cream cheese, room temp.
1 Cup confectioners’ sugar
1 T milk
1 T butter, softened

Directions:

1. Preheat oven to 350◦F. lightly grease a 9×13 in. baking pan.
2. Line the bottom pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. Prepare SF Cheesecake as per pkg directions, including 1 – 8oz. pkg cream cheese. Spread evenly over bottom layer of crescent roll. Place the 2^nd can of crescent rolls on top of filling.

4. Bake in oven for 20 to 30 minutes.

5. In a small bowl, stir together confectioners’ sugar, milk, and butter. After Danish has cooled. Drizzle with icing.

Piggy Back Pudding Cake

Ingredients:
1/2 Cup Butter, softened
1 1/2 Cup All purpose flour
1 Cup chopped walnuts
16 oz. First Quality Whipped Topping
8 oz. Cream Cheese
1 Cup Confectioners’ sugar
3 9/10 oz. First Quality Instant Chocolate pudding
3 Cups Milk
1/2 Cup Chopped Walnuts

Directions:
1. Preheat oven to 375◦
2. In a medium bowl, combine butter, flour and chopped walnuts. Mix and pat into the bottom of a 9×13 baking dish. Bake for 20 minutes, take out and let cool.
3. Beat softened cream cheese with confectioners’ sugar until smooth. Fold in 1/2 of the whipped topping(prepared / prepared per pkg directions). Spread over cooled crust.
4. In a medium bowl, combine chocolate pudding mix with 3 cups of milk. Blend well and spread over cream cheese mixture.
5. Spread remaining 1/2 whip topping over pudding. Sprinkle with 1/2 cup chopped nuts.