Chocolate Sak Dream


for that chocolate fix we all need....try this one from i have had this in their tasting room...yummy! gotta use the momokawa pearl though.....or it isn't as good....

Time: 3 minutes


  • shake with ice and strain into a martini glass
  • garnish with chocolate twig

chocolate sak dream image

Number Of Ingredients: 2


  1. momokawa pearl sake
  2. chocolate syrup


This is a really scrumptious quick fix and very easy to make.

Recipe From

Provided by PAT E

Time 40m

Yield 12


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • Mix cake batter according to directions on package. Coat bottom of prepared pan with a layer of marshmallows, then pour batter over marshmallows. Spread cherry pie filling on top of batter layer.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with whipped topping if desired.

Chocolate Dream Cake image

Number Of Ingredients: 3


  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (21 ounce) can cherry pie filling
  • 1 (10.5 ounce) package miniature marshmallows


"My husband and I have loved this cool, creamy dessert for years," says Kay Hickman in Snyder, Texas. "Now that the recipe has been downsized for two, we don't need company to enjoy it!"

Recipe From

Provided by Taste of Home

Time 30m

Yield 6 servings.


  • In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.

Creamy Chocolate Dream Dessert image

Number Of Ingredients: 9


  • 3 tablespoons cold butter
  • 1/3 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 3 ounces cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 2-1/4 cups whipped topping, divided
  • 1-1/3 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • Additional chopped pecans, optional


I've been married 37 years and have four grandchildren, and this is our all-time favorite dessert. Its chocolate flavor is subtle but delicious. The last time I made it, my brother said, "This has got to be the best dessert there is!" See if you agree!

Recipe From

Provided by Taste of Home

Time 35m

Yield 12-15 servings.


  • In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

Chocolate Dream Dessert image

Number Of Ingredients: 12


  • CRUST:
  • 1 cup all-purpose flour
  • 1 cup finely chopped pecans
  • 1/2 cup cold butter
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 3 cups cold whole milk
  • 1 chocolate bar, grated


My Mom used to make this cake all the time from memory when I was a little girl. I remember asking her where her recipe was and her reply was, "I don't have one, I just dreamed it up..." then she would give me a big smile and a kiss on the forehead. So I named and called it, MOM'S DREAMY CHOCOLATE CAKE. I found it written down in...

Recipe From

Provided by penny jordan

Time 1h


  • 1. Preheat oven to 400 degrees F.
  • 2. Prepare a 9x13x2-inch pan or for sheet cake a 16x11x1-inch, pan with 'Baker's Joy' non-stick cooking spray (my suggestion) or grease and flour pans the old-fashioned way.
  • 3. Sift flour and sugar in a large mixing bowl and blend well. In a saucepan, combine butter, shortening, water, and cocoa. Bring to a rapid boil. Pour over flour/sugar mixture and mix well.
  • 4. Combine remaining ingredients and add ALL AT ONCE to the batter, mixing well.
  • 5. Pour into the prepared pan.
  • 6. Bake at 400 degrees F for 35 to 40 minutes (9x13x2-inch pan). For a sheet cake (16x11x1-inch), bake for 20 minutes or until tests done. Let cool 15-20 minutes while preparing the frosting.
  • 7. FROSTING: Combine butter, cocoa, and milk in a saucepan. Heat slowly and bring to boil.
  • 8. Add remaining ingredients; beat well.
  • 9. Spread over warm cake.
  • 10. Leave in pan until ready to serve. Cut in squares and enjoy!

Mom's Dreamy Chocolate Cake image

Number Of Ingredients: 19


  • 2 c all-purpose flour
  • 2 c granulated sugar
  • 1 stick butter or margarine (1/2 cup)
  • 1/2 c shortening
  • 1 c water
  • 1/4 c cocoa, unsweetened
  • 1/2 c buttermilk
  • 2 large eggs, slightly beaten
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 stick butter or margarine (1/2 cup)
  • 3 1/2 Tbsp cocoa, unsweetened
  • 1/3 c milk
  • 1 lb powdered sugar (1 box)
  • 1 tsp vanilla extract
  • 2/3 c pecans, chopped


This is one of those cakes that are perfect for giving as a gift... because if you leave it in the house you'll be tempted to eat the whole thing!

Recipe From

Provided by BonniE !

Time 1h5m


  • 1. Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
  • 2. Crush the chocolate bars, reserve 1/4 cup for the top.
  • 3. In the microwave, heat up the caramel in a pyrex glass measuring cup until it can be poured easily. (about one minute) Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
  • 4. Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs. (I like chunks.)
  • 5. Let the cake cool completely on a rack in the fridge. Then top with whipped cream frosting--recipe below. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
  • 6. Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff. Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy, and then add swirls of caramel topping.
  • 7. Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!


Number Of Ingredients: 9


  • 1 package devil's food cake mix
  • 1 can sweetened eagle brand condensed milk
  • 6 ounces hershey caramel ice cream topping
  • 3 1.4 ounce heath bars chocolate covered toffee, chopped
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1/4 cup pulverized heath candy bar


These milkshakes are a chocolate lovers dream. Made with vanilla ice cream, chocolate-flavored syrup, cold coffee and semisweet chocolate chips.

Recipe From

Provided by Inspired Taste

Time 10m

Yield 2


Chocolate Dream Shakes image

Number Of Ingredients: 6


  • 4 scoops vanilla ice cream
  • 1/4 cup chocolate-flavored syrup
  • 1 cup cold brewed coffee
  • 1/2 cup semisweet chocolate chips
  • Whipped cream
  • Additional semisweet chocolate chips, if desired


This is a wonderful dessert when you are craving chocolate...just be careful not to eat the whole thing by yourself! Note: prep and cook time does not include time needed to chill, so plan accordingly.

Recipe From

Provided by Chef Buggsy Mate

Time 38m

Yield 12 serving(s)


  • In a bowl, cut butter into cake mix until crumbly.
  • Add egg and mix well.
  • Press cake mixture into a greased 9-in.x13-in.x2-in. baking dish.
  • Bake at 350 degrees for 15-18 minutes or until set. Cool completely on a wire rack.
  • In a small mixing bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 cup of the stabilized whipped cream.
  • Carefully spread mixture over the cake crust and refrigerate.
  • In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened.
  • Spread over the cream cheese layer.
  • Top with the remaining whipped cream and refrigerate for 2 hours before cutting. Garnish with chocolate curls if desired.

Chocolate Dream Cream Dessert image

Number Of Ingredients: 9


  • 3/4 cup butter
  • 1 (18 1/4 ounce) package chocolate cake mix
  • 1 egg, lightly beaten
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 4 cups stabilized whipped cream, divided
  • 3 cups milk
  • 2 (4 ounce) packages instant chocolate pudding mix
  • chocolate curls (optional)


This is a quick and delicious chocolate cake. Very very chocolaty.

Recipe From

Provided by Patty Moore

Yield 14


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
  • Make chocolate pudding according to package directions.
  • Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Chocolate Chocolate Chip Dream Cake image

Number Of Ingredients: 4


  • 1 (18.25 ounce) package chocolate cake mix
  • 2 (3.5 ounce) packages non-instant chocolate pudding mix
  • 2 eggs
  • 2 ½ cups semisweet chocolate chips


Recipe From

Yield Makes 12 Servings


  • 1). Cake: Preheat oven to 350F. Lightly grease and flour or use cooking baking spray on two 9" cake pans. In large bowl, combine all ingredients, beat well at high speed for 2 minutes scrape sides of bowl at least once to make sure all ingredients are combined. Pour into prepared cake pans. Bake at 350 degrees for 25-35 minutes, until toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 15 minutes. Carefully remove from pans and cool completely. 2). Chocolate Mousse Frosting: Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30-second intervals, set aside to cool. In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup, vanilla and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. On instant-read thermometer. (Be careful not to overcook.) Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.) In large bowl, beat remaining 2 cup cream and vanilla pudding at medium-high speed until stiff peaks form; fold cooled chocolate mixture into whipped cream. To frost cake: lay first layer, flat side up, generously frost leaving a thick layer of frosting in center of the first layer. Top with last cake layer, flat side down, pressing slightly and frost with remaining frosting; refrigerate for 1 hour 3). For Ganache: Bring cream and corn syrup to simmer in small saucepan. Remove from heat. Add both chocolates; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes. Drizzle over cool mouse cake and refrigerate cake. Garnish top with whipped cream or white whipped frosting.


Number Of Ingredients: 20


  • Cake:
  • 1 package (18.25 ounces) devil's food cake mix
  • 1 cup sour cream
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • Chocolate Mousse Frosting:
  • 2 ½ cups Chilled Heavy Cream; divided
  • 5 tablespoons vanilla instant pudding mix
  • 4 large egg yolks
  • 4 tablespoons light corn syrup
  • 1 tablespoon vanilla
  • 7 oz fine quality sweetened bittersweet chocolate, chopped
  • Ganache glaze
  • 1/2 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 2 ounces gourmet dark chocolate, chopped
  • 1 tablespoon unsalted butter, room temperature
  • Garnish with whipped cream or white whipped frosting

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