bag of semi sweet chocolate chips for cooking
- 1 can (approx. 14 ounces) sweetened condensed milk
- 2 tablespoons butter
package devil's food chocolate cake mix
Preparation:Preheat oven according to package directions. Note since these spring-form pans are dark, I reduce the temperature to 325 degrees.
Use a 10 inch pan and an 8 inch pan. Line the bottoms with parchment.
Simply remove the sides, lay down a piece of paper, then press the sides down and lock the spring.
Then trim any paper that is left sticking out. Be sure to spray the paper and insides of the pans.
Put the chocolate chips into a large microwave bowl and “bump” on high for 30 seconds. Stir and bump another 30 seconds. Add the butter and bump for a last 30 seconds. Stir this well as you add the can of condensed milk. You want this runny and completely mixed. Pour into the bottom of the two pans.
Prepare the cake mix according to box directions with these changes. Use melted butter in place of the oil and add an extra egg to the mix.
Pour this on top of the melted chocolate in the pans. You will have to just “eyeball” the amounts until they are about the same depth in each.
Bake at 325 degrees as called for on the box, or until a toothpick inserted into the center comes out clean!
- 1 package (standard 2 layer size) butter cake mix
- 1 stick butter, (4 oz), softened but not melted.
- 1 egg, slightly beaten
- 1 box confectioners' sugar, (1 lb)
- 3 eggs, slightly beaten
- 8 ounces cream cheese, softened
Combine cake mix, butter and 1 egg; Use two knives to cut this mixture together until it starts to resemble a gravel. It does not have to be perfect, it will do that itself!
- pat lightly into 9x13-inch pan.
- Mix sugar, 3 eggs, and cream cheese until well blended; pour over the crust mixture.
degrees for 35
to 40 minutes,
or until set and lightly browned.