No Bake Chocolate Pudding Cake Recipe By Tasty Food

NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper and grease with nonstick cooking spray.
• Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
• Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
• Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
• Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
• In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
• In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
• Fold in the melted chocolate until fully incorporated.
• Add the cream cheese mixture to the pudding mixture and stir until fully combined.
• Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
• Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
• Leave a ¼ to ½-inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
• Fill the pan with the remaining pudding mixture and spread evenly across the top.
• Freeze the cake for at least 4 hours.
• Release the chilled cake from the pan and frost with chocolate frosting.
• Garnish with raspberries, crushed graham crackers, and chocolate shavings.
• Enjoy!

NO BAKE CHOCOLATE ECLAIR TASTE-A-LIKE

Steps:

• Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.
• In bowl mix pudding and milk. Stir in Cool Whip.
• Layer 1/2 pudding mix on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mix on top. Add a final top layer of crackers.
• Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.
• Eat! Yummy!

NO BAKE CHOCOLATE CAKE

Steps:

• If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet. Bake for about 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place a dish towel over the nuts. Let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins. Let cool and then chop coarsely.
• If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant. Let cool then chop coarsely.
• Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.
• Meanwhile break the digestive cookies into small pieces (about 1/2 inch).
• Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.
• Spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set. Cut or break into slices. Store in an airtight container in the refrigerator.

CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350* (F).
• Spread butter or margarine on bottom and sides of 8-inch square pan.
• In mixing bowl, combine flour, 2/3 cup sugar, 4 Tbsp.
• cocoa, baking powder, cinnamon, coffee powder, and salt.
• Stir slowly until blended.
• Stir in milk, oil, and vanilla.
• Spoon batter into prepared pan, and smooth out until evenly distributed.
• In a small bowl, stir together remaining 2 Tbsp.
• cocoa and 2/3 cup sugar.
• Spread this mixture evenly over batter in pan.
• On top of this, pour boiling water.
• Do NOT stir.
• Carefully set pan in preheated oven on middle rack, and bake for 35 minutes, or until top looks crisp and crackled and cake tester inserted into a cakey area comes out clean.
• Cool for a few minutes.
• Serve warm, directly from pan.