Chocolate Colored Sweat Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare and bake white cake mix according to package directions.

To Make Chocolate Filling: In a large bowl, stir together 1/3 cup milk and cornstarch. Slowly stir in water until smooth and creamy. Add vanilla, mix until well packed. Pour into prepared pan.

In a separate bowl, cream together 1/3 cup and 1/2 cup sugar until light and fluffy. Add egg whites and milk, beating well after each addition. Add another 1/3 cup of milk, 1/2 cup of cornstarch and other 1/3 cup sugar. Continue to whip until all of the sugar is incorporated and the cupcake batter comes to the boil.

Pour approximately half of the batter into the bottom of the prepared pan. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted comes out clean. Allow to cool 10 minutes before cutting into squares.

To Make Filling: In a large saucepan, bring room temperature milk and half of the cornstarch to a boil. Add the pudding mix and sauce; boil for 2 minutes. Add 4 eggs and continue to heat until thickened. Add 4 more minutes of heat. Stir in the remaining 1/3 cup of sugar, milk, and cornstarch mixture and continue to heat for about one more minute.

Add more milk, more pudding mix, and additional butter by tablespoons. Continue to heat, beating constantly, until the mixture reaches the desired consistency. Remove from heat and set aside.

To Make Stained Glass, Grüner Totzel Muffule Recipe

1 cup all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons salt

3 eggs

1/2 cup white sugar

1 1/2 tablespoons butter

1 cup semisweet chocolate chips

1/4 cup white sugar

1/2 cup chopped pecans

4 cups milk chocolate candy with no stems

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking pan.

In a medium bowl, stir together flour and baking powder. Make a well in the center and pour in eggs, confectioners' sugar, and butter. Stir just until combined. Stir in chocolate chips. To the meringue combine 3/4 cup and 1/2 cup of pecan halves, milk chocolate, and all. Bake in the preheated oven 30 minutes, until toothpick inserted in middle comes out clean. Let cool 10 minutes before cutting into squares.

To make Totzel: Line a 12 inch (3 inch) round mold or baking sheet with foil. Trim sides of mold and cut steam vents in sides.

Prepare gelatin by heating 2 teaspoons raw pudding in a double boiler over medium/high heat. Set mixture aside in freezer 30 minutes to soften. Scoop gelatin into cooled pudding and set aside.

In a medium bowl, beat butter with electric mixer on high speed, until creamy. Gradually beat in powdered sugar, mixing just until combined. Do not blend.

Scoop 3/4 cup pudding mixture into gelatin sauce, stirring just until combined. Spoon 2/3 of mixture over greased and floured surface of mold; fold in half. Place pudding between two layers (parchment paper between each layer). Place cake in oven for 1 1/2 hours, until set. Tear over baking sheet to loosen; allow to cool completely. Frost with brandy. Beat chocolate chips and confectioners' sugar in small bowl until smooth; then slowly pour over pudding. Refrigerate 30 minutes, until hardened.