|
|
|
1 pkg. Betty Crocker® SuperMoist® chocolate fudge cake mix 2/3 c. water 3 Tbsp. vegetable oil 2 eggs 1 3/4 c. chilled whipping cream 2/3 c. miniature marshmallows or mini semi-sweet chocolate chips 2/3 c. coarsely chopped walnuts 1/2 c. semi-sweet chocolate chips Preheat oven to 350. Grease and dust 9 x 1 1/4" pie plate with sugar. Reserve 1 2/3 c. lightly packed dry cake mix. Beat remaining cake mix, water, oil, and eggs in medium bowl 30 seconds on low speed, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Spread in pie plate. Bake until cake springs back when touched lightly in center, 30-35 minutes. Cool completely. Beat whipping cream and reserved cake mix (dry) until stiff. Fold in marshmallows, walnuts, and chocolate chips. Spread over cooled cake. Chocolate Glaze 1 Tbsp. whipping cream 1 tsp. margarine or butter 1 oz. coarsely chopped semi-sweet chocolate Heat whipping cream, margarine and chocolate over medium heat, stirring frequently, until chocolate is melted and smooth. Immediately drizzle over top. Refrigerate at least 2 hours before serving. Refrigerate remaining dessert. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |