FOUR-LAYER CHOCOLATE DESSERT
With creamy layers in a big 13x9-in. pan, this simple dessert is tailor-made for a buffet table. I like to add a sprinkling of toasted slivered almonds on top for the finishing touch. -Linda Knoll, Jackson, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.
Nutrition Facts : Calories 450 calories, Fat 31g fat (15g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein.
FOUR LAYER DESSERT
Provided by Jennifer Locklin
Number Of Ingredients 16
Steps:
- Blend together 1st layer ingredients and press into an ungreased 9x13 baking dish. Bake at 375 degrees for 20 minutes.
- Cream together 2nd mixture and spread onto cooled crust.
- Mix together 3rd layer ingredients and spread on next.
- Top with Cool Whip and sprinkle with chopped pecans.
- Variations:
- Coconut Layer dessert: use 2 instant coconut cream pudding mixes as filling layer. Top with whipped cream and ½ cup flaked coconut, toasted.
- Cherry Layer dessert: use 2 cans cherry pie filling as a layer. Top as usual.
EASY FOUR-LAYER CHOCOLATE DESSERT
Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! -Kristen Stecklein, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.
Nutrition Facts : Calories 434 calories, Fat 26g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
GRETCHEN'S 4 LAYER CHOCOLATE DESSERT
Make and share this Gretchen's 4 Layer Chocolate Dessert recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Layer 1: soften margarine. Mix with flour, add pecans. Put into 9 x 13 baking pan and bake at 350 degrees for 20 minutes. Remove and cool completely.
- Layer 2: Mix powdered sugar with cream cheese, add 1 cup of cool whip, and spread on crust.
- Layer 3: Mix instant pudding with milk. Follow pkg directions and spread over layers.
- Layer 4: Top the 3 layers with remaining Cool Whip. Garnish with shaved chocolate bar and top with cherries and chopped nuts.
Nutrition Facts : Calories 874.5, Fat 54.5, SaturatedFat 26.5, Cholesterol 58.7, Sodium 757.9, Carbohydrate 88.8, Fiber 3.5, Sugar 58.1, Protein 11.7
FOUR-LAYER CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 12 to 15 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment. Spray the parchment and dust with flour.
- Whisk together the flour, cocoa, baking soda and salt in a large bowl.
- Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes. Add the eggs one at time and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Then add the vanilla.
- Stir together the instant espresso powder with the hot water in a spouted measuring cup. With the mixer running, add the dry ingredients in two additions, alternating with the espresso.
- Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
- Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top. With a serrated knife, slice the layers in half horizontally to make 4 layers. Spread buttercream on the cut side of a layer and sandwich another layer on top. Repeat with the remaining frosting and layers, leaving the last top layer unfrosted.
- Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set. Use the remaining frosting to generously frost the cake.
- Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue beating until cool, about 10 minutes.
- Turn the mixer to medium speed and whisk in the butter in small pieces. (The mixture may look curdled before it comes together.) Add the vanilla extract. Re-beat the mixture as needed to keep it smooth as you frost your cake.
FOUR LAYER DELIGHT
Make and share this Four Layer Delight recipe from Food.com.
Provided by Connie Maple
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first thee ingredients.
- Add fine chopped pecans.
- press into 9x13 pan.
- Bake shell at 350 for 15 min.
- Soften cheese, then blend in sugar and Cool whip.
- Spread over cooled crust.
- Make pudding as directed.
- I like cooked pudding best but you can use instant.
- You can also use 2 small packages.
- And any other flavor you like.
- Spread on top.
- You can sprinkle chopped pecans or chocolate ants on top.
- Refrigerate.
FOUR LAYER CHOCOLATE DELIGHT
Steps:
- Mix flour, margarine and pecans and press in 9x13 pan. Bake at 325 degrees F for 30 minutes. Cool.
- Whip cream cheese, Cool Whip and powdered sugar and spread on cooled #1 layer.
- With wire whisk, mix pudding mixes and milk (2 minutes). Spread on top of #2 layer.
- Spread Cool Whip on top. Grate chocolate bar over top of Cool Whip. Sprinkle pecan pieces on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FOUR LAYER DELIGHT
This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).
Provided by JTEXAS
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
- Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
- In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
- Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 35.2 g, Cholesterol 20.3 mg, Fat 20.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 332.6 mg, Sugar 23.3 g
CHOCOLATE LUSH LAYERED DESSERT
Make and share this Chocolate Lush Layered Dessert recipe from Food.com.
Provided by JANIC412
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
- Bake 20 minutes at 350:.
- Cool.
- In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
- Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
- Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.
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