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30 MINUTES DEVIL’'S FOOD MUD PIE CHEF DALE MACKAY | SASKATOON, SK MUD PIE 1. Preheat oven to 325°F. Butter and flour the bottom and 1tbsp butter sides of two 9-inch springform or cake pans. Tap out any extra flour. Follow instructions on the box to prepare and 2tbsp alFpurposeflour bake cake for two 9-inch round pans. Let fully cool. 1 box (4326) BETTY CROCKER Super Moist Devil’s Food Cake Mix 2. Remove cakes from the pans and place on a cutting board. Use a serrated knife to slice one cake into two even layers. 1 bottle (428 m1) CO-OP GOLD Chocolate Topping Lbarisà CO-0P GOLD Chocolate 3. Carefully lift one round and place it in a 9-inch springform pan. Covered Almonds, chopped 8 Drizzle chocolate topping and sprinkle around 15 almonds 1 container isu CO-OP GOLD Fudge Sundae on top, then add an even layer of ice cream scoops, using Supreme Ice Cream : half of the container. GARNISH 5. Place other cake round on top and lightly press down to 5 candy canes make sure there are no air gaps. Repeat the layering process of chocolate topping, almonds and ice cream. HERSHEY’S CHIPITS Butterscotch Chips % cup 6. To make garnish, place candy canes in large ZIPLOC Freezer Bag. Seal the bag, place flat on work surface and use a rolling pin to crush the candy canes. Drizzle chocolate topping and sprinkle crushed candy cane, butterscotch chips and almonds over the ice cream. Cover pan with plastic wrap and foil without letting it touch the surface. Freeze for at least 4 hours or until fully frozen. 7. To serve, release and remove the springform pan, and immerse a large knife in hot water between making each slice. Cut into 8 portions. Serve while frozen. Try an assortment of Co-op candies, chocolates or baked in-store NO TIME k : k TO BAKE? dessert options. Or make your pie ahead of time and use a ZIPLOC : bag to store it in the freezer until it's time to bake for guests.
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