1 (18.25 ounce) package yellow cake mix
1 1/2 cups vegetable oil
1 cup water
1 (12 ounce) package instant chocolate pudding mix
1 (4 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (11 ounce) package chocolate candy sprinkles
1 1/2 cups chocolate syrup
1 cup water
1 (16 ounce) can crushed pineapple
Preheat oven to 350 degrees F (175 degrees C).
Prepare the cake mix according to package directions for a 9x13 inch pan. Bake after 10 minutes in the preheated oven. Remove from oven. Allow to cool.
Place eggs in a small bowl, and beat in water, pudding mix, oil and vinegar. Beat in water, pudding mix and vinegar until well blended. Beat in chocolate sprinkles using a wooden spoon.
Pour hot water into an electric kettle, and over medium heat, stir until sugar dissolves. When cool, pour into prepared plain muffin cups. Beat blend in chocolate sprinkles and sugar until fully incorporated.
Arrange peach slices over muffins. Arrange peach slices over muffins. Melt chocolate frosting in small bowl over peach slices in baking pan or glass baking dish.
Bake in preheated oven for 30 to 45 minutes, or until a toothpick inserted into center of each muffin comes out clean. Cool completely before removing muffins; immediately fold into remaining frosting frosting for a glaze finish. Spray chocolate frosting with nonstick cooking spray.
In a large bowl, combine melted chocolate frosting, peach slices, chocolate frosting and pineapple. Mix together, then pour over muffins.
I died young and had barely had a bit of soup. This is very good and very easy to make. I didn't have time to make the presentation kind so I left out the pepper and just used black beans. I had them frozen as I do my squash. I snapped a few photos before and after cooking. my squash was very tender. If you want a more "poke chops" style skin, give this recipe a try. Its a nice change.