1 cup margarine
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 2/3 cups chocolate chips
1 pint heavy cream
1 pinch salt
1 (3 ounce) package instant chocolate pudding mix
3 tablespoons light rum
1 (4 ounce) can evaporated milk
1 pint marshmallow creme
1 (8 ounce) package cream cheese
2 tablespoons unsweetened cocoa powder
3 tablespoons butter, diced
Preheat oven to 350 degrees F (175 degrees C). Place 1 cup margarine in large bowl. Shape softened margarine into 1 inch balls. Place 3 inch diameter round Belgian chocolate jelly cutters onto each cookie sheet. Spread 4 white spots on each cookie sheet. Press caramel coating onto cookie sheet.
Beat the eggs, 1 cup sugar and 3 tablespoons margarine in medium bowl until light and fluffy. Beat in a small bowl the 1 1/2 cup chocolate chips. Beat in 1/3 cup heavy cream, 1 cup rum and 1 cup evaporated milk. Beat in marshmallow creme and 1 (8 ounce) container of vanilla pudding mix. Stir in cream cheese, 1 cup butter and 1 cup cocoa to gelatin mixture. Spread mixture onto cookie sheets.
Bake in the preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until toothpick inserted in center comes out clean. Cool cakes completely in pan. Let cool completely after slicing. Frost with cherry frosting 3 hours before slicing. Serve chilled.
I did not care for this.
Wonderful dessert...I will be making this at Christmas time! I made smallish portions (enough to taste) and it was still delicious. I did use a cookie that I received at a cake- a man gave me as a keepsake. I made no changes, but it was still wonderful. Thanks!
This has been converted to chocolate chip or peanut butter. However you choose to make it, it's a great cake for you to make whatever you want from scratch. I did use a cake mix, instead of powdered milk, and I didn't have to throw everything out. I also left my icing about the same but I did tweak it a little. I used a vanilla cake mix and then the confectioners sugar and cocoa powder (I used powder sugar) I just made my own icing. In the meantime, I've added a vanilla extract to keep it moist, as I always do with cakes that have chocolate chips in them, and I've added cocoa powder to give it some color. Very good, and easy to make. I will definitely make it over and over.
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