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Chocolate-Cream Cake Dessert

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Ingredients
  Yellow cake mix with pudding 9 1⁄4 Ounce (0.5 Package, 18.5 Ounce Size, About 2 Cups)
  Water 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon
  Egg 1
  Sugar 2⁄3 Cup (10.67 tbs)
  Unflavored gelatin envelope 7 Gram
  Salt 1⁄8 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Unsweetened chocolate square 2 Ounce (1 Ounce Each Square)
  Eggs 2 , beaten
  Vanilla 1 Teaspoon
  Chilled whipping cream 1 Cup (16 tbs)
Directions

Grease bottom only of oblong baking dish, 12 x 71/2 x 2 inches.
Beat cake mix, water, oil and egg in large mixer bowl on low speed until moist ened.
Beat on medium speed 2 minutes.
Pour batter into baking dish; spread evenly.
Micro wave uncovered 4 minutes; turn dish one half turn.
Microwave until wooden pick inserted near center comes out clean, 2 1/2 to 3 1/2 minutes.
(Parts of the cake will appear very moist, but these parts will continue to cook while standing.) Cool thoroughly.
Cut into 1inch squares.
Mix sugar, gelatin and salt in 2 quart casserole or bowl.
Gradually stir in milk.
Add chocolate.
Microwave uncovered to boiling, 4 to 5 minutes, stirring every 2 minutes.
Beat until mixture is smooth.
Gradually stir a small amount of the hot mixture into eggs.
Blend into hot mixture in casserole.
Stir in vanilla; cool.
Beat whipping cream in 4 quart bowl until very soft peaks form.
Fold in chocolate mixture; then fold in cake squares.
Spoon into dessert dishes.
Refrigerate until set, at least 2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Interest: 
Quick
Servings: 
12

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