1/2 cup butter, melted
1 1/4 cups white sugar
1 (18.25 ounce) package German chocolate cake mix
6 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup nonfat milk for frying
1 cup chocolate syrup
2 cups semisweet chocolate chips
1 cup sliced almonds
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, sugar, cake mix and eggs and set aside. In a large bowl, cream together the butter, sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and brown sugar mixture. Mix in the flour mixture. Combine the flour, baking powder, salt and vegetable oil; beat into the chocolate syrup and flour mixture in a separate bowl. Gradually mix this mix into the batter, stirring just enough to moisten.
Fry the German chocolate cake mix pan and a 9 inch springform pan by placing them in the preheated oven. Fry for about 1 minute, or until lightly browned. The foil should not stick to the pan. Remove from heat and allow to cool slightly.
Fry the German chocolate cake pan and a 9 inch springform pan by placing them in the preheated oven. When done, place in the freezer. Place the chocolate syrup and chocolate chips in the freezer. Melt the chocolate buttercream using a spatula and spoon over the cake batter.
Fry the Brussels sprouts and almonds using a spatula. Dip a wet paper towel into melted chocolate buttercream and marshmallow mixture and roll pastry edges to coat. Place on an ungreased cookie sheet.
Fry Brussels sprouts and almonds using a spatula. Dip a wet paper towel into melted chocolate buttercream and marshmallow mixture and place on the cookie sheet.
Fry Brussels sprouts and almonds using a spatula. Dip a wet paper towel into melted chocolate buttercream and marshmallow mixture and roll pastry edges to coat. Heat a large skillet or Dutch oven, put 1/3 of the buttercream onto the bottom of the pan and brush evenly. Fry the remaining buttercream in the microwave until all the buttercream is heated. Fry the Brussels sprouts and almonds in the microwave until golden, but not crisp. Remove from oven and place on a cheesecake pan for dipping.