Fudge-Bottomed Chocolate Layer Pie
• 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips, divided
• 2 tablespoons plus 1/4 cup milk, divided
• 1 packaged chocolate crumb crust (6 oz.)
• 1-1/2 cups miniature marshmallows
• 1 tub (8 oz.) frozen non-dairy whipped topping, thawed and divided
• Additional sweetened whipped cream or whipped topping (optional)
1. Place 1/3 cup chocolate chips and 2 tablespoons milk in microwave-safe bowl. Microwave 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.
2. Place marshmallows, remaining 2/3 cup chocolate chips and remaining 1/4 cup milk in small saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is well blended. Transfer to separate large bowl; cool completely.
3. Stir 2 cups whipped topping into cooled chocolate mixture; spread 2 cups mixture over chocolate in crust. Blend remaining whipped topping and remaining chocolate mixture; spread over surface of pie.
4. Cover; freeze several ساعة or until firm. Garnish as desired. Cover; freeze remaining pie. 6 to 8 servings.
ولكن جزيل الشكر مقدما]
PEANUT BUTTER CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Trial Size Food Service Size Ingredients
2 cakes
10-12 per cakeservings 6 cakes
10-12 per cakeservings
1 package (about 18 3 packages (about 3 white cake mix with pudding in the mix
- - Water (package directions)
- - Vegetable oil (package directions)
- - Eggs or egg whites (package directions)
1/4 cup (2-1/4 oz.) 3/4 cup (6-3/4 oz.) REESE'S Peanut Butter Sauce
1 cup (6 oz) 3 cups Ground REESE'S Peanut Butter Cups
CHOCOLATE BUTTERCREAM FROSTING (recipe follows)
6 tbsp 1 cup + 2 tbsp Butter or Margarine
2-2/3 cups 8 cups Powdered Sugar
1/3 cup 1 cup HERSHEY'S Cocoa
4-6 tbsp 3/4 to 1-1/8 cup Milk
1 tsp 1 tbsp Vanilla Extract
Directions
1. Heat oven to 350°F. Grease and flour two (six if using FS recipe) 9-inch round pans.
2. Prepare cake mix according to package directions, adding REESE'S Peanut Butter Sauce to mixture.
3. Stir in Ground REESE'S Peanut Butter Cups. Pour about 2-2/3 cups batter into each prepared pans.
4. Bake 27 to 31 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; run knife around edge of pans before removing cakes to wire racks. Cool completely. Frost with CHOCOLATE BUTTERCREAM FROSTING. 10 to 12 servings per a pan.
CHOCOLATE BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/3 cup HERSHEY'S Cocoa
4 to 6 tablespoons milk
1 teaspoon vanilla extract
In medium bowl, beat butter or margarine. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency. Blend in vanilla. About 2 cups frosting (6 cups if using FS recipe).