I was just thinking about Jell-o 1-2-3 last week. I tried some of the refrigerated Jell-o sugar-free mousse puddings in chocolate, and the first thing that came to my mind was, “This is the consistency of one of the Jell-o 1-2-3 layers.”
It could very well be Spoon Candy. I really can’t be positive any more.
ive missed them too and i figured out how to make the black forest one u just make a choclate one and get cherry pie filling and pour over top its great
That sounds familiar… didn’t Cook’s Illustrated recreate that, a while back? Off to google…
Cook’s Country, but yeah. I remember thinking that was one to try. And now y’all have made me nostalgic-curious about it.
Found it here: http://www.crossroads-market.com/hard-to-find-grocer/Duncan-Hines-Tres-Leche-3-Milk-Cake-Mix-1825oz/productinfo/HFDE455/
I was at a flea market a few months back and picked up an old Bundt cookbook put out by Nordicware. I haven’t used any of the recipes yet because I don’t have a bundt cakepan at the moment but here’s a couple of their recipes.
Tunnel of Fudge cake
1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powdered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts (the nuts are necessary for this recipe and should not be omitted)
Glaze:
3/4 cup powdered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk
Beat butter and granulated sugar together until fluffy.
Add the eggs one at a time and beat the mixture after each one.
Gradually blend in the powdered sugar.
Blend in the flour, cocoa, and walnuts.
Spoon into a 10 or 12 cup bundt pan.
Bake at 350 degrees for sixty minutes. You can’t test the cake for being done because it’s supposed to have a gooey center.
Let the cake cool in the pan for an hour then invert it onto a plate. Let if cool the rest of the way.
Mix the glaze ingredients and spoon over the top of the cake. Let it drip down the sides.
Chocolate Macaroon cake
2 cups shifted flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
3/4 cup cold water
1/2 cup shortening
1/2 cup sour cream
4 eggs (reserve one egg white for the filling)
Filling:
1 egg white
1/4 cup sugar
1 cup coconut
1 tablespoon flour
1 teaspoon vanilla
Make the filling first. Beat the egg white at high speed until peaks form. Gradually add in the sugar and keep beating. Blend in coconut, flour and vanilla by hand. Set the filling aside.
Make the cake. Combine all the ingredients. Beat them together at low speed and then mix them at medium speed for three minutes.
Pour cake batter into a floured and greased 10 or 12 cup bundt pan. Drop spoonfuls of filling into the batter.
Bake at 350 degrees for 50-60 minutes. Let it cool in the pan for about 15 mins and then invert on to a plate. Let it cool the rest of the way. Top with chcocolate or orange glaze.
Holy crap! :eek:
That’s a GREAT idea.
Thanks!
Can you have a top layer of melted cheese? Because that’s the best part of the lasagna in my opinion.