1. Simply Divine Chocolate Kahlua Cake
Combine a 16-oz. Chocolate cake mix with 16 oz. Sour cream, 1 egg, ¼ cup vegetable oil, and ¾ cup Kahlua. Stir in 12 oz. Chocolate chips. Pour into bundt pan coated with cooking spray. Bake at 350°F for 40 to 45 minutes. Let cool and then flip over onto serving dish. Sprinkle with sifted confectioner’s sugar. Serve slices with whipped cream. Enough for 12.
2. Chunky Chocolate Bread Pudding
Cut Hawaiian sweet bread into ½ inch cubes (enough for 2 cups). Arrange cubes on a baking sheet and bake for 5 minutes (or until toasted) at 350°F. Whisk together 2/3 cup milk, 2 tbsp sugar, 1½ tbsp cocoa powder, 1 tbsp Kahlua, ½ tsp vanilla, and 1 egg. Add bread and toss gently. Cover and chill for at least 30 minutes (up to 4 hours). Divide ½ of the chilled bread mixture evenly between two 6-oz. Ramekins coated with cooking spray. Sprinkle with coarsely chopped semisweet chocolate. Top with remaining bread mixture, and then another light sprinkling of chopped chocolate. Place ramekins in a small baking pan. Add an inch of hot water to the pan. Bake at 325°F for 35 minutes or until set. Serve warm with a dollop of whipped cream. Serves 2.
3. Ooey Gooey Chocolatey Butter Cake
Combine a 16-oz. Chocolate cake mix, 2 eggs, and a stick of melted butter. Pour into a 9” X 13” dish coated with cooking spray. In a separate bowl, beat together 8 oz. Softened cream cheese, 2 eggs, and 1 tsp vanilla. Beat in 1 stick softened butter and 16 oz. Confectioner’s sugar. Spread over cake mixture. Sprinkle with chocolate chips and bake for 40 to 50 minutes at 350°F. Serve warm; 12 servings.
4. Death by Chocolate
Bake a pan of traditional box-mix brownies and let cool; break into small pieces. Prepare 8-oz. Package of instant chocolate pudding. Place half of brownie pieces in the bottom of a glass trifle dish or bowl. Cover with half of the pudding. Layer 1/3 package of Heath Bar bits and 6 oz. Whipped cream. Repeat layers. Sprinkle remaining 1/3 of Heath Bar bits on top. Chill. Enough for 24.