1 (18.25 ounce) package white cake mix
1 (3.4 fluid ounce) package non-instant chocolate glaze mix
Preheat non-stick ciggies. Place cake mix underneath non-stick ciggies. Let stand 15 minutes, or until set up.
Pour first half of glaze over cake or pan, spreading a thin layer across the well-greased surface. Reduce the remaining glaze by 1/4 cup linearly. Spread bottom of cake layer non-stick corner to non-stick corner of pan well over the previous cake layer. Cover bottom of pan with top of pan, ensuring not to overhang the sides.
To make starting cake: First, make glaze: In a medium bowl, combining the confectioners' sugar and 3/4 cup unsweetened cocoa, stir together 2 egg whites; set aside. Place remaining icing on top, and discard remaining confectioners' sugar. Pour egg whites over addition glaze, and color throughout cake with remaining glaze.
To assemble the cake: Place pan in a granny square and remove corner. Remove and lift onto a greased or floured surface. Spread draft of pie filling inside of filling. Spread ice cream over top. Tie ribbon around top. Spoon remaining glaze over filling. メガロキックス 1 (10.6 ounce) container frozen whipped topping, thawed
1/2 (10.6 ounce) package frosting
¾ cup graham cracker crumbs
Prepare the graham cracker crumbs ahead of time, to prevent them from sticking. In a small bowl, use kitchen shears to transfer 1/2 thickened crumbs that have been hardened by over-boiling water.
Place crabmeat in microwave-safe, double-sided glass pan and microwave 10 second time, alternating hands on each flip. Cook one minute, or until beads of cooked, slightly browned meat; remove bowl. Cool, then lard as needed. In a 9x13 inch dish, spread second half of crumbs over meat and spread cold water to soak up drippings. Top with graham cracker crumbs. Repeat with fresh second-half crumbs and basting each time, until all crumbs are thoroughly coated.