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Add 1 heaping Tbsp. cocoa powder, 1 - 2 Tbsp. corn starch (depending upon how thick you want it to be) and 2 Tbsp. powdered sugar to powder of a chocolate pudding mix.
Subtract 1/2 cup milk from the box recipe and add black coffee in its place. Add a little vanilla. (or almond flavor if you like) Mix well with wand mixer or beater.
Bring to a boil over medium heat, stirring constantly with a spatula from the bottom. The pudding will get glossy and thick.
This is wonderful served warm with whipped cream.
It's also an excellent filler for a layer cake. Pipe frosting around the top of the bottom layer, let set a little and fill with pudding. Add the top layer and secure with toothpicks until it sets.
Prepare mousse with the milk according to package directions. Refrigerate 1 hour or place in freezer 30 minutes or until set. Unroll cake, fill with mousse and reroll. Wrap in plastic wrap and freeze until firm, at least 8 hours. (For longer storage, wrap over with foil; freeze up to 1 month).
To serve, unwrap cake and transfer to serving platter. Drizzle with chocolate fudge topping and let stand at room temperature about 30 minutes to soften mousse.
By Robin from Washington, IA
Mix and melt the margarine and chocolate. Allow to cool. Combine powdered sugar, egg yolks, and vanilla. Fold in beaten egg whites. Add to chocolate mixture. Combine vanilla wafer crumbs and nuts. Layer in 9x13 inch cake pan:
1st layer: 1/2 of the crumbs and nuts
2nd layer: 1/2 of the ice cream
3rd layer: Chocolate mixture
4th layer: Remaining ice cream
5th layer: Remaining crumbs and nuts