 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 15 |
|
My friend Roz found this recipe in the newspaper and it is just delicious. So easy, too. The original recipe called for whipping cream, whipped.. but she used Cool Whip whipped toopping and it was VERY good. Ingredients:
1 (18 ounce) box devil's food cake mix or 1 (18 ounce) box chocolate cake mix (not pudding in the mix type) |
8 ounces cream cheese, softened |
2/3 cup dark brown sugar |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
2 cups heavy cream, whipped or 1 (8 ounce) carton cool whip non-dairy whipped topping, thawed |
chocolate shavings or cocoa, for garnish |
Directions:
1. Bake cake layers according to package directions.
2. Remove from pans.
3. Let cool.
4. Split each layer in half.
5. Cream brown sugar, vanilla, cream cheese and salt until sugar is dissolved and mixture is light and fluffy.
6. Fold in whipped cream or Cool Whip® topping.
7. Put one layer on plate.
8. Top with some of filling.
9. Add next layer.
10. Top with more filling.
11. Add third layer.
12. Top with more filling.
13. Add top layer and spread the rest of filling on top.
14. Garnish with chocolate curls or sprinkle with cocoa.
15. refrigerate.
16. Note: An easy way to make chocolate curls:.
17. Melt a cup of chocolate chips with a teaspoon of Crisco shortening and pour (about 1/4-inch thick) on the back of an ungreased cookie sheet or baking pan.
18. Let it sit until it firms up (don't refrigerate) and then take a spoon and scrape a long line of chocolate.
19. It will curl as you scrape.
20. Or use small metal pancake turner to form curls.
21. Hold pancake turner at 45° angle and scrape chocolate into curls.
|
|