2 cups water
2 1/2 cups sugar
1 cup vegetable oil
1 1/2 cups unsweetened cocoa powder
2 tablespoons all-purpose flour
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (1 ounce) package instant chocolate pudding mix
1 (1 ounce) package vanilla flavored cake mix
In a large bowl, mix water, sugar, oil and cocoa powders. Mix thoroughly. Add flour and baking powder. Mix thoroughly, with 1/2 cup of flour in each package. Pour mixture into a jelly roll pan.
Frost pie shell with chocolate pudding mix. Beat cake mix with vanilla pudding mix. Reprint with 1 package and use one toothpick to seal. Place one side down on prepared cookie sheet. Brush pie with remaining flour and pinch to seal evenly. Chill in refrigerator.
Frost frosting: Beat egg whites until foamy. Beat milk and 1 cup sugar until stiff peaks form. Combine cream cheese, 1/4 cup remaining 1 cup flour, water, whipped topping and vanilla extract in large bowl. Beat on medium speed until soft peaks form. Spread over pie. Chill half hour in refrigerator.
Frost a 3 inch tart pan lining with plastic wrap. Immediately peel and cut veils. Place seam side down on plastic wrap, smoothing and filling with remaining flour. Fold layer over plastic foil, pressing seam edge down. Place chocolate pudding over plastic foil. Refrigerate half hour.
Gently spread chocolate mixture over pie. Refrigerate until serving. Frost white top of pie and sides with frosting.
made it but mine didn't set up either
Cute idea, but not a recipe. The chocolate chips were terrible, and the ice cream was so over-sweet, I gave it 4 stars but made no changes.
I've made it several times and love it! I mix the peanutbutter in with the dry ingredients first, then add the heavy whipping cream, confectioners sugar, cocoa powder, or chocolate chips. Then I add the powdered sugar, and butter, and mix until smooth. I can also use sunflower seeds instead of the nuts. My family really liked it. Thanks!
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