A cake
#11
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Make a batch of brownies to which your crumbled cake has been added to the batter. It'll be a dbl delight then and brownies are always moist. Just don't bake it the required time (take it out of the oven sooner) or you'll have two dry cakes!. lol. :D
#12
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Originally Posted by Deb G
Put a slice of bread in with the cake overnight, it'll be nice and moist in the morning. It also works if you have brown sugar that has gotten hard.
#15
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thanks for the recipe
Originally Posted by fabuchicki
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 2/3 cups milk
3/4 cup strong brewed coffee
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed
Directions
In a 9x13 in pan, bake cake according to package directions. Cool and crumble.
Make pudding, according to package directions, with milk.
In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that.
Top with half of the whipped topping, sprinkled with half the crumbled candy bars.
Repeat layers in the same order.
Refrigerate until serving.
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 2/3 cups milk
3/4 cup strong brewed coffee
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed
Directions
In a 9x13 in pan, bake cake according to package directions. Cool and crumble.
Make pudding, according to package directions, with milk.
In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that.
Top with half of the whipped topping, sprinkled with half the crumbled candy bars.
Repeat layers in the same order.
Refrigerate until serving.
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