Mix cake mix according to package directions. When cool, poke holes in cake with handle of wooden spoon. Pour milk in cake, spread fudge on top. Spread cool whip over fudge, put crushed hershey bars on top. Refrigerate, enjoy.
Mix well. Pour into 9 x 13 pan. Bake at 350 degrees for 27 minutes.
For frosting, my mom’s recipe for chocolate cake frosting is very good.
I’ll have to ask my mom how she picks between this recipe and the “Save a Day” Cake recipe, or test the two and see which I prefer.
In a heavy pan, cook sugar and milk on medium heat, stirring often. Bring to rolling boil and stir for 10 minutes constantly. Remove from heat. Add chips, butter and nuts if desired. Mix until chips and butter are melted. Pour into large buttered pan. Put in refrigerator until hardened.
Categories: Diabetic, Fruits, Desserts
Yield: 1 serving
Cook rice and milk in a 2-quart saucepan over medium heat until thick and creamy (about 15-20 minutes), stirring frequently. Remove from heat and let cool. Stir in vanilla and sugar substitute. Just before serving, fold in banana and whipped cream. Garnish with kiwi slices for a touch of freshness. If you’re inspired by the vibrant taste of kiwifruit, you might even consider how delightful it would be to be a kiwifruit grower yourself, adding a personal touch to your dishes with homegrown fruit.
Makes 4 servings
Per serving: calories-195, protein-4.6g, fat-6g, carbohydrate-31g sodium-49mg and cholesterol-22mg (less if use substuite whipped cream)
Exchanges 1/2 starch/bread, 1 fruit, 1/2 skim milk and1 fat
In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill 3 hours. Garnish as desired. Refrigerate leftovers.
In saucepan, combine sugar and cornstarch. Add other ingredients except butter; mix well. Over medium heat, cook and stir until thickened. Remove from heat, add butter, stir until melted.
Prepare pie shell, preheat oven to 425 degrees.
Beat eggs lightly in large bowl. Stir in remaining ingredients in order given, pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees, bake for 40 to 50 minutes or until knife comes out clean.
Combine sugar and milk in sauce pan. Cook to soft ball stage, (238 degrees). This takes approximately 10 minutes after it has reached a full roiling boil. Remove from heat. Combine with rest of ingedients adn whip until thoroughly mixed. Pour out on buttered pan.
Beat 3 minutes. Bake 350 degrees, 25 to 35 minutes.
For frosting, my mom’s recipe for chocolate cake frosting is very good.
I think the title of “Save a Day” must refer to the time you save in using a cake mix as the basis for this cake. It’s a nice quick recipe that turns out richer than a standard chocolate cake mix, and a recipe my mom uses often.
Prepared cake mix as directed, in 13 x 9 pan. Poke holes in top with handle of wooden spoon at 1 inch intervals Combine pudding with sugar, gradually add milk. Beat in minute at low speed. Pour 1/2 of thin pudding over cake and into holes. Allow remaining pudding to thiken slightly; then spoon over the top. Chill 1 hour.
Crust:
Combine in mixing bowl. Press into ungreased 13 x 9 pan. Bake for 15 minutes at 350 degrees.
Filling:
Pour over crust at bake at 350 degrees for 20 minutes.
Topping:
Pour over filling, bake 15 to 20 minutes. Cool and cut.