Triple Peanut Butter Brownies

I got this from Kraft. I made it without the peanuts on top and liked it alot, but I am sure with the nuts on top would be good too. You could also half the recipe since it makes alot and is pretty rich.

Prep Time:40 min
Total Time:2 hr 10 min
Makes:Makes 32 servings.
What You Need
1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares Semi-Sweet Chocolate
1/2 cup Dry Roasted Peanuts, coarsely chopped

Make It
PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
SPREAD pudding mixture over brownies.
MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

Chocolate Chip Cake

My friend Angel gave me this recipe and said it's no-fail, really moist, and easy to make. I agree!

1 box yellow cake mix
1 4 oz box chocolate instant pudding mix
3 eggs
8 oz sour cream
3/4 cup oil
3/4 cup water
6 oz chocolate chips

Heat oven to 350 degrees. Mix all ingredients except chocolate chips. Beat for 2 minutes. Fold in chocolate chips. Bake in Bundt pan for 45 minutes (or until toothpick comes out clean, may take closer to an hour). Cool for 10 minutes in pan.
I usually serve it as is (no frosting), but sometimes I pour a little caramel sauce and chopped nuts on top of the whole cake, or dust each serving with powdered sugar.

Chocolate Macadamia Nut Tart

1 cup heavy cream
1/2 cup chopped bittersweet chocolate
3 large eggs
1/2 cup pure maple syrup
1/4 cup sugar
1/2 tsp. salt
2 cups macadamia nuts

Preheat oven to 325. Butter a 9-inch pie plate. In bowl, microwave chocolate and cream for 25 seconds until melted. Whisk until smooth and let cool. Whisk in eggs, maple syrup, sugar and salt. Pour mixture into pie plate and add macadamia nuts to top in even layer. Bake for 40 minutes until set. Cool and serve in wedges.

Chocolate cake with icing

Cake
2 c. sugar 2 c. flour
1 stick margarine ½ c. Crisco
4 T. cocoa 1 c. water
½ c. buttermilk 2 eggs
1 t. soda 1 t. vanilla
1 t. cinnamon
Mix together sugar and flour into a large bowl. Put margarine, Crisco, cocoa and water into saucepan. Bring to a rapid boil, while stirring constantly. Pour over flour and sugar. Stir well. Add buttermilk, eggs, vanilla, cinnamon, and soda. Mix well. Bake in 16x11 sheet pan for 20 min. at 400. Spread soft chocolate icing over cake.

Soft Chocolate Icing
1 stick margarine
4 T. cocoa
6 T. milk
1 T. vanilla
1 box powdered sugar
1 c. finely chopped pecans(optional)
Melt together margarine, cocoa and milk. Bring to
Boil and remove from heat. Add powdered sugar,
vanilla and pecans. Beat well and spread on cake
is still hot.