1 Chocolate Pudding Mix (Small Box)
1 1/2 cups Milk
1 Chocolate Cake Mix (I used Devil’s Food Cake Mix)
1 1/2 cups Chocolate Chips (I used Semi-Sweet Chocolate Chips)

Preheat oven to 350 degrees F. Spray a 9×13 cake pan with no-stick spray.

Combine chocolate pudding mix and milk in a mixing bowl. Using a mixer, beat until smooth. Add dry cake mix, and beat until well-combined. This mixture will be very thick.

Pour into prepared cake pan, and spread evenly. Scatter the chocolate chips over the top. Bake in 350 degree oven for 30-35 minutes.  Cool (if you can wait that long) and cut into squares.

More pictures:

1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Makes About 9 1/2 dozen cookies

FILLING:
1 package (8 ounces) cream cheese
1/3 cup sugar
1 egg
1 cup miniature semisweet chocolate chips

In a large bowl, combine the cake mix, oil and egg. Set aside 1 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 10-12 minutes or until set.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Add egg; beat well. Spread over crust. Sprinkle with chocolate chips and reserved crumb mixture.
Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.

Cut bananas in half; insert popsicle stick in end that was cut. Place on tray lined with wax paper, and put in freezer for about 30 minutes – just to make them cold.

Melt chocolate with vegetable oil in microwave for 2 minutes. Dip banana halves in chocolate, spooning chocolate over the bananas to coat. Roll in chopped nuts.

Place the chocolate bananas on the same tray and refrigerate for at least 20 minutes.

Press cookie dough in greased pizza pan. Bake at 350o for 12-14 minutes or until golden brown. Sprinkle chocolate chips over top of hot cookie and let stand 4-5 minutes. Spread the melted chips over the top to make a thin layer of chocolate over the cookie dough. Put in freezer for 10 minutes until set. In a small bowl, combine cream cheese, peanut butter, brown sugar and vanilla. Put this mixture over the chocolate layer. Cut up the Reese’s p.b. cups and put on top of the cream cheese layer. Chill until ready to serve. Refrigerate leftovers. Serves 12-14.

Recipe submitted by Pam

In saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat and stir in remaining ingredients, blending until smooth. Pour into greased 8×8 pan. Cool until firm.

Submitted by Jane.

Melt the butter; add to softened cream cheese, add sugar. Mix well and add the mini chocolate chips. Serve with graham crackers or wafers of your choice.

Recipe from Deena.

Blend all ingredients together. Pour into a 3 qt. microwavable container with cone or glass in the middle. Microwave at 100% for 11-14* minutes uncovered. Allow cake to cool for 5-10 minutes. Invert onto a serving plate.

*or 70% for 14-18 minutes

Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition.

Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 8 oz melted chocolate bars, chocolate syrup, and vanilla. Mix well. Stir in 1 c. mini-chips.

Pour batter into a heavily greased and floured 10-inch bundt pan.

Bake at 300° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.

Icing:

1. Combine 4 oz white chocolate and 2 T shortening in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until melted and smooth. Drizzle over cooled cake.

2. Melt remaining ½ c mini-chips and 2 t shortening in a small saucepan over low heat, stirring until smooth. Drizzle over white chocolate.

- From S. McCoy

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
3/4 cup semisweet chocolate chips

In a large mixing bowl, cream butter and sugar with mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.

Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.