Recipe: Death By Chocolate

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Categories: Desserts, Cakes

Yield: 1 9x13 cake

      1 pk Chocolate Butter Cake Mix or
           German Chocolate Cake Mix
           (Without Pudding)
      1 pk 4 serving size Chocolate
           Pudding Mix
      2 c  Milk (Whole Milk is best)
      1 cn Sweetened Condensed Milk
           (NOT Evaporated Milk)
      1 md 16 oz. Jar of Hersheys
           Double Chocolate IceCream
           Topping Syrup (or Hot Fudge)
           *I like the Double Chocolate
           Better.
     10 oz Crushed Oreo Cookies
           (About 15 cookies ?)
      1 pk 12 oz size of Cool Whip Non-
           Dairy Creamer
           (May use Chocolate Cool Whip
           Instead for a more chocolate
           Taste)
      4 oz Or 1/4 package of 12oz Semi-
           Sweet Chocolate Chips
           Enough water to make chips
           Glossy and a thin glaze.

Grease and Flour a 9x13 Cake Pan and set aside.

Beat eggs for about 2 min. on high with wire whip. Then add cake mix to eggs and add oil as directed on cake mix beat for a few seconds. Then add MILK INSTEAD of water. (Whole milk is reccommended but 2% will work). Mix as directed on package. Pour into prepared 9x13 cake pan. Bake as directed or until toothpick comes out clean when inserted into center of cake.

Cool for 5-10 minutes then using a wooden spoon.. poke holes about every 1/2 inch. Then drizzle cake with sweetened condensed milk and double chocolate icecream topping. (Some will stay on top of cake) Spread with wooden spoon forcing into holes. Let cake cool for at least 20 more minutes. Then when completely cool add crushed oreo cookies.. reserving a hand full of finely crushed for topping. Then spread cool whip on top blot a spoon full about every 1/2 inch and then spread to prevent cookies from mixing in with whip cream. Then top with remaining finely crushed cookie mixture lightly sprinkled on top. Finally, Melt chocolate semi-sweet (or milk chocolate for a richer taste) in double broiler with enough water to make a glossy pourable mixture. Add 1 teaspoon vanilla flavoring if desired. Drizzle this across whip cream mixture in swirls to make it look pretty. Cover and store in refrigerator. (Best second or third day!) Warm in microwave for about 5 to 10 seconds if you like warm chocolate, whip topping will melt just a tad but if it has been in the refrig long it won't melt much. This cake FREEZES really well too!

PLEASE DON'T DIE! and if you do, YOU WILL DIE HAPPY! :) Posted to MM-Recipes Digest V4 #060 by Anna Leffew <venus@voy.net> on Feb 28, 1997.

Nothing else ruins the truth like stretching it.

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