Directions:
1. Stir together the cake mix, egg and butter.
2. Grease a 9×13 pan and press the cake mixture into the bottom.
3. Mix the eggs, cream cheese, confectioners sugar and vanilla.
4. Pour the cream cheese layer over the cake mixture “crust”.
5. Bake at 350 degrees F for 35 minutes.
Are you looking for a brownie recipe that combines a warm gooey brownie with the cold, creamy goodness of an ice cream cake? Then you must try this recipe! Chocolate lovers check this out!
Ingredients:
- 1 Chocolate Cake Mix (or 1 Brownie Mix)
- 1 egg
- 1/2 cup butter (or margarine) melted
- 1/2 cup chopped nuts (I prefer walnuts or pecans)
- 1 1/2 boxes of vanilla ice cream (you can also use chocolate ice cream, fudge ripple ice cream, or any other flavor you like!)
- 2 jar fudge
- ice cream toppings (nuts, chocolate chips, maraschino cherries, etc.)
Directions:
1. Stir in a bowl the butter, egg, cake mix, and nuts.
2. Grease a 9×13 pan and press the cake mixture into the pan.
3. Bake at 350 degrees F for 10-12 minutes, or until a cake tester comes out clean.
4. Let the brownie cool completely.
5. Let the ice cream soften a bit by leaving it our of the freezer.
6. Evenly distribute the ice cream on top of the cooled brownie cake.
7. If you would like to put fudge or other ice cream toppings (nuts, chocolate chips, maraschino cherries, etc.) on top, then do so at this time.
8. Put the whole brownie ice cream cake in the freezer for a few hours.
Growing up, I loved Rolo chocolate candy (the little chocolates filled with caramels), so when I heard about this recipe that combines Rolo’s and cookies, I knew it would be a winner. It is a super simple and delicious chocolate recipe!
Ingredients:
- 1 Chocolate Cake Mix (you can use white or yellow cake mix as well if you prefer)
- 1/2 cup butter (or margarine), room temperature
- 2 eggs
- 36 Rolo candies
Directions:
1. Stir together the chocolate cake mix, eggs and butter.
2. Take a tablespoon of dough, roll it into a ball, and make a pit in the center of the ball. Place the Rolo chocolate caramel candy into the middle of the ball and make sure the candy is surrounded by dough.
3. Bake at 350 degrees F for 10 minutes.
After reading about Brigadeiro, I knew I had to try making this delicious Brazilian treat. I have tried many chocolate truffles before, but this one is definitely unique. It is a bit more like a caramel than a chocolate truffle, but very delicious all the same. Here is how to make them:
Rich, decadent, creamy chocolate flourless cake with an undertone of raspberry… this is an amazing chocolate cake with very few ingredients, super simple to make and great for people with flour / wheat allergies (and is THE best cake for Passover / Pesach).
Ingredients:
- 1 pound bittersweet chocolate
- 1/3 cup white sugar
- 1 cup unsalted butter
- 6 large eggs
- 1/4 cup seedless raspberry preserves
Directions:
1. Melt the chocolate and butter in a double boiler.
2. Mix the raspberry preserves into the chocolate mixture.
3. Whisk the eggs and sugar in a separate large bowl until it forms soft peaks.
4. Gently fold the eggs into the chocolate mixture.
5. Pour into a greased 8″ round pan.
6. Place the pan in a water bath and bake at 425 degrees for 5 minutes.
7. Remove from the oven and cover with aluminum foil.
8. Bake for another 10 minutes.
9. Chill for 3 hours and serve.
