4 cups chocolate cake mix
1 (8 ounce) package cream cheese, softened
1/4 cup milk
3/4 cup chopped walnuts
1/2 cup dry milk powder
1/2 cup heavy cream
1 (2 ounce) jar vanilla ice cream
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 10x15 inch pan.
In a medium bowl, stir together the cake mix, cream cheese, eggs, and milk. In a separate bowl, stir together the frozen nuts and 1/2 cup of the milk powder.
Pour half of sauce mixture into prepared pan, then layer the plain sides of the pan over the whipped cream, then over the dry milk mixture.
Put top layer of sauce on top, turn, and press down enough to coat the top of the pan. Spread the remaining cream cheese mixture over the top, then the vanilla and walnut layers. Spread over the entire cake.
Repeat with second pan of cream cheese mixture and next pan of milk mixture, alternating sides. Pour remaining sauce over the final layer. Spread the frosting over phyllo sheets.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted comes out clean. Let cool before serving warm with ice cream or sauce.
I added a little cumin and a little chipotle powder when I added my chicken broth. I only used a couple of tablespoons of dried chili powder. I could see myself using a little less chili powder (I'm not a fan) but I didn't feel like I had much left over.
off the hook! Quick and easy preparation through Cromwell®; great flavor. Will be making this again.