Death By Chocolate

Death By Chocolate

1 oz. each: Dark Creme de Cacao, Kahlua, Vodka, Chocolate syrup, 2 Scoops of Chocolate Ice cream

Blend & Garnish with Whipped cream & a Cherry

Back to the Everything Bartender

This is one of the richest desserts I've ever ate, but it is oh-so-good! It's also super easy to prepare with no real *work* to do; you just throw everything together and voila, a yummy desert that can be served at, say... a black and white party!

Disclaimer: My friends and I were a little altered when we ate this, and made ourselves completely sick, but it was great while it lasted.

Ingredients:

1 box Chocolate Pudding (prepared beforehand)
Brownies (make your own, or buy pre-made ones -- I'm lazy)
1 box of Nutri-Whip (or your favorite whipped cream)
1 Skor bar (or your favorite kind), crushed up.

Get a glass bowl (as they look best for this recipe). Break brownies up into quater-sized chunks and throw them into the bowl. Next take the pre-prepared pudding, and dump it on top of the brownies, minding the sides of the bowl (don't make a mess, you want a layer-effect when you look at the bowl). Next prepare and add whipped cream on top of the pudding. Finally, take the crushed Skor bar and sprinkle it over the whipped cream. Refrigerate covered for an hour.

Yield: Makes a buttload. Dish out in small servings.

Noded for Recipe Quest: Black and White Food.

Death by Chocolate Cake

Ingredients:

• 1 tsp baking soda
• 1/4 cp sour cream
• 1/4 cp butter
• 1 1-oz square unsweetened chocolate
• 1 cp sugar
• 1 egg
• 1 cp sifted cake flour
• 1/2 cup hot water
• 1/2 teaspoon vanilla

Directions:
Add baking soda to sour cream, set aside. Melt butter and chocolate, stirring constantly. Beat sugar and egg thoroughly.
Add sour cream and soda, mixing well. Blend in butter and chocolate. Gradually add flour, mixing well after each addition. Add hot water and vanilla, blending quickly but thoroughly.
Turn into greased and floured 8x8 in pan. Bake at 350 degrees for 30 min.

Death by Chocolate Frosting:

Ingredients:

• 1 stick (1/2 cup) butter
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon almond extract to taste

Directions:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla and almond extract. About 2 cups frosting.

I generally make about 3-4 times this amount, and make layer cakes.
Bake your cakes in round pans. When they cool, cut the top crust so the surface is flat. Eat the top crust, preferably with vanilla ice cream.
Spread the cut surfaces with apricot preserves. Place one layer on a plate, with the cut side up. Spread a generous amount of frosting over the top, then place the other layer on top of the frosting with the cut side down. Press down firmly, then cover with the remaining frosting.
Refrigerate, serve when needed. This cake also freezes nicely.