Triple Delight Cake Recipes

TRIPLE-CHOCOLATE CAKE

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

TRIPLE LAYER LEMON DELIGHT CAKE

Steps:

• Prepare the crust first as it has to cook and completely cool.
• Mix the flour, butter, and pecans together and press into a 9x13-inch glass pan.
• Bake at 350 degrees for 25 minutes or until light golden brown.
• For the next layer, mix the cream cheese, cool whip, and powdered sugar together until smooth.
• Spread on top of cooled crust.
• For the final layer, beat the vanilla pudding, lemon pudding, and milk together with a whisk until it starts to thicken, then pour over cream cheese layer.
• Cover and refrigerate until pudding sets.
• Once set, spread remaining cool whip on top.

TRIPLE DELIGHT CAKE RECIPE

Steps:

• Bake cake as directed. Let cool, then slice in half through middle of cake. Remove top layer. Mix the pudding (dry) and Cool Whip together. Put the pudding & Cool Whip mixture on the bottom layer. Put top layer back on, and finish frosting rest of cake with pudding/Cool Whip mixture. Then put pie filling on top layer.

STRIPED DELIGHT

Steps:

• For Crust: combine graham cracker crumbs, sugar and butter.
• Press firmly into bottom of 13-by-9-inch pan.
• Chill 15 minutes.
• For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
• Fold in 1 1/2 cups thawed whipped topping.
• Spread mixture over prepared crust.
• Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
• Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.

3 LAYERED CHOCOLATE DELIGHT DESSERT

Steps:

• 1st layer.
• Mix chopped pecans, flour, and softened butter.
• Put in 9x13 inch pan.
• Bake for 10 minutes at 350 degrees, take out and cool.
• 2nd layer.
• Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
• Spread on cool crust and refrigerate for 10 minutes.
• 3rd layer.
• Mix chocolate pudding with milk. Beat for 2 minutes.
• Refrigerate 10 minutes.
• Spread on top of other layers.
• Top with cool whip, and sprinkle with nuts on top.