Fudgy Chocolate Dessert Food

FUDGY CHOCOLATE DESSERT

Steps:

• In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13x9-in. baking dish coated with cooking spray. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , In a small bowl, beat cream cheese until smooth. Add pudding; beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours., Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

DENSE CHOCOLATE FUDGE CAKE

Steps:

• Make cake:
• Preheat oven to 325°F with rack in middle. Flip bottom of springform pan so lip is facing down, then lock in place. Butter bottom and side of pan, then dust bottom with flour, knocking out excess.
• Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl.
• Melt chocolate with butter in a 3-quart heavy saucepan over low heat, stirring. Remove from heat and whisk in eggs and water until smooth. Whisk into flour mixture, then whisk in sugar until smooth. Pour into pan and rap on counter to eliminate any air bubbles.
• Bake until cake is just starting to pull away from side of pan and a wooden pick inserted into center comes out clean, 1 1/4 to 1 1/2 hours.
• Cool cake in pan 20 minutes, then remove side of pan and cool completely, at least 1 hour.
• Make glaze:
• Melt chocolate in a small metal bowl set over simmering water, stirring until smooth. Stir in butter and corn syrup. Cool slightly, then spread just over top of cooled cake.

FUDGY CHOCOLATE DESSERT

Steps:

• Preheat oven to 375 degrees F, & spray 13"x9" glass baking dish with nonstick cooking spray.
• In large bowl, combine cake mix & pumpkin, then spread evenly into baking dish.
• Bake 20-25 minutes or until toothpick inserted near center comes out clean.
• Cool completely on wire rack.
• In large bowl, whisk milk & pudding mixes for 2 minutes, then let stand 5 minutes or until soft-set.
• In small mixing bowl, beat cream cheese until smooth.
• Add pudding & beat until well blended.
• Spread over cake, then cover & refrigerate at least 2 hours.
• Before serving, spread whipped topping over dessert.
• Drizzle with fudge & caramel toppings, & sprinkle with almonds.
• Refrigerate left-overs, if there are any!