Time 1h5m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners’ sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.
Time 5m Yield 2 drinks Number Of Ingredients 7 Steps:
Fill a cocktail shaker with ice. Add the chocolate ice cream, chocolate syrup, coffee liqueur, creme de cacao and vodka. Shake well and strain into two chilled hurricane glasses. Top each with a dollop of whipped cream and garnish with a chocolate stick.
Yield 18 Number Of Ingredients 9 Steps:
Mix all ingredients right in a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.
Time 1h5m Yield 1 9x13 cake Number Of Ingredients 10 Steps:
Sprinkle coconut and pecans over dry bottom of 9x13 pan. Mix cake mix (according to package directions) and pour over coconut and pecans. Mix creme cheese, sugar, and butter. Drop by big blobs on cake batter. Swirl blobs into cake gently with a knife. Bake 350 for 35-45 minutes. When cake comes out of the oven pour melted frosting over hot cake.
Time 1h Yield One 9-inch layer cake Number Of Ingredients 16 Steps:
Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake. Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut three rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess. Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1 1/2 cups water to a boil while you prepare your wet ingredients. Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash. Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool. When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible. Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.
Time 1h30m Yield 1 cake, 24 serving(s) Number Of Ingredients 23 Steps:
BOTTOM CRUST————————–. Prepare 10-inch springform pan by lining bottom with wax paper; set aside. Preheat oven to 325°F. Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup). Combine crackers and butter until completely mixed, press into bottom of pan. Bake at 325°F for 10 minutes, allow to cool on wire rack. FOR THE SIDE CRUST—————–. After bottom crust has cooled, line sides of pan with wax paper, set aside. Crush crackers into FINE crumbs. Mix nuts, crush in a zip-lock bag with a rolling pin until coarse. Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined. To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined. Press mixture onto sides of prepared pan, cover and refrigerate. FOR THE FILLING——————–. Melt Chocolate. Prepare coffee, allow to cool. Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer). Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high). Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium. Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed. In an ice cold, clean, metal bowl beat cream on high until frothy. Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form. Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture. Pour into crust, cover and refrigerate overnight. Serve with whipped cream and caramel sauce.
