THREE MUSKETEER CHOCOLATE CAKE
This chocolate cake recipe is so yummy! There are a few steps, but the end result is worth it. The chocolate frosting is creamy and not overly sweet. The filling's a bit thicker and really reminds me of the candy bar. If you have any leftovers, I'd store them in the fridge. But, it's so good, there may not be any.
Provided by Jammie Gogel
Categories Chocolate
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325* for coated or dark pans 9 x 13 or 350* for glass or pans not coated. Spray or use butter to coat pan & sprinkle flour around pan. Get rid of any extra flour; set pan aside.
- 2. Mix cake mix according to box with the following ingredients: eggs, water, and oil. Once blended, add 1 box of chocolate pudding mix; blend until smooth. Bake in oven for 26-29 minutes according to box.
- 3. While that's baking, mix cream cheese (blends best at room temp), 1/2 cup milk, and 1 tsp vanilla until smooth. Then add one box of chocolate pudding mix and an additional 1/2 cup of milk; blending well.
- 4. Then lastly blend 1 whole tub of Cool Whip to the mix and refrigerate until needed for filling.
- 5. When the cake is cool, use a frosting spatula to slip around the outer edging of the cake to make sure it's not sticking to the pan. Then take a cookie sheet, place on top of cake, hold tightly together and flip quickly, set flat on table, tap the bottom of cake pan a few times, lift cake pan off the now upside down cake, take a cake knife or any long knife and cut evenly down the center splitting the cake into 2 sections. Once separated, flip and place the bottom half of the cake back in the pan or on a tray.
- 6. Remove chocolate filling from fridge and stir a few times to make it easier to spread on the bottom layer of the cake. Once all of the chocolate filling has been spooned on the bottom layer of the cake, smooth over to make it evenly across the entire cake. Then flip and place the top half of the cake back on the bottom.
- 7. Lastly, take the remaining 1/2 cup of milk and chocolate pudding mix and blend well. Now add the remaining 8 oz tub of Cool Whip and blend well.
- 8. Finally, frost the top layer of the cake. Ready to serve, Enjoy!
- 9. TIP: For a creamier topping make the pudding as the box tells you, then add an 8 oz tub of Cool Whip, blend well and add topping to cake.
3 MUSKETEERS PIE
Make and share this 3 Musketeers Pie recipe from Food.com.
Provided by colorcooker
Categories Pie
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut bars into small pieces.
- Combine gelatin and cold water in a large saucepan; let soften for 5 minutes.
- Add 3 Musketeers.
- Heat slowly over very low heat, stirring constantly, until candy melts and gelatin dissolves.
- Remove from heat.
- Stir in ice cream until it is melted.
- Place mixture over bowl partly filled with ice and water; stir occasionally until mixture is thickened.
- Pour into prepared pieshell.
- Chill 3 hours or until firm.
Nutrition Facts : Calories 200.8, Fat 10.6, SaturatedFat 6.5, Cholesterol 42.2, Sodium 82, Carbohydrate 22.7, Fiber 0.7, Sugar 20.4, Protein 5.4
3 MUSKATEER PIE
You will not find an easier pie to make! Very rich, a little goes a long way. Taste's just like the candy bar. I've even used this filling in choclolate cakes, very decadent!
Provided by Kimberly Wunsche @wimberly
Categories Pies
Number Of Ingredients 4
Steps:
- Thaw cool whip, but it still needs to be really cold. I usually will thaw it in the refrigerator the day before I make the pie.
- In double boiler melt broken chocolate pieces in double broiler(slowly and stirring often.
- Place cold cool whip in large bowl. Pour chocolate in with cool whip. Fold chocolate into cool whip, dont over mix so you will get little chunks of chocolate. You can also fold in nuts at this point if desired.
- Refrigerate until firm, usually 1-2 hours. If I'm in a hurry I will simply place it in the freezer for a while.
- Garnish with nuts and chocolate shavings. I use one or two squares from the hershey bar to do this.
HOMEMADE 3 MUSKETEERS CANDY
I just found this in my recipe drawer, written down on paper. I wrote it down from somewhere or someone, just don't remember who or where! lol I have not tried it yet, but it is definitely on my "To Try Soon" list. Times are approx.
Provided by bcfdwife
Categories Candy
Time 2h15m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, combine the sugar, corn syrup, water and salt. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.
- Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
- When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with the mixer set on low speed.
- Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
- At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat won't thicken after the chocolate is added.
- When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9 inch pan.
- Refrigerate until firm, about 30 minutes.
- With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
- Melt the milk chocolate chips and shortening in the microwave for 2 minutes, on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat.
- Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.
- Cool till firm at room temperature, 1-2 hours, or I would try putting in the fridge to set.
Nutrition Facts : Calories 524.7, Fat 18.4, SaturatedFat 10.5, Cholesterol 11.2, Sodium 83.5, Carbohydrate 88.3, Fiber 1.9, Sugar 74.9, Protein 4.7
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