Cooking Mommy: Death by Chocolate

Monday, November 21, 2011

Death by Chocolate

I made this the other day for an event at our new church plant. It was completely demolished and rant and raved over. I found the original recipe on allrecipes, but of course, you know me, I modified it. :-) I modified it according to what I had on hand. The recipe called for toffee bars, but I had Hershey's on hand. You could use Snickers, Reeces cups, or another chocolate candy bar you might like. I had to use my large bunch bowl because I don't have a trifle, but if you don't have a large enough serving bowl, just use 2. :-)

Ingredients
1 package chocolate cake mix
eggs & oil (according to the cake package directions) (if you need egg free, use my recipe for diet soda cake)
3.9oz package instant chocolate pudding
1 2/3 cup milk
3/4 cup strong brewed coffee
12 oz container whipped topping, thawed
6 chocolate Hershey bars, frozen and broken into small pieces

Directions
Make chocolate cake according to package, let cool and then crumble. While cake is baking, make pudding with 1 2/3 cup milk and refrigerate. Make coffee and refrigerate. Once everything is cool, crumble 1/2 of the chocolate cake into trifle or punch bowl. Drizzle half the coffee over the cake. Spread half the pudding over that and then half the whipped topping over that. Sprinkle half the candy bars on top. Repeat all the layers. Refrigerate until ready to serve.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.