A while back I bought a box of Duncan Hines Triple Chocolate Cake Mix and have been saving it for a rainy day. Not really for a rainy day, just hadn’t gotten around to making it. I also joined the Duncan Hines Bakers Club and that’s where I came across this recipe. For some reason my cheesecake layer didn’t rise as it should have. I also feel like I’ve been saying that a lot lately. However, I wasn’t about to throw them out so I found a great alternative.
The bars were very thin so I decided to make parfaits. I had a box of instant white chocolate pudding on hand and its cool creamy taste was a perfect complement to the deep chocolaty bars. A few chocolate shavings on top and I was good to go.
I served the parfaits in my coupe champagne glasses to make them really feel like a high end treat. Should you decide you want to give these a try please let me know how your’s turned out. In the past I’ve had great success with Duncan Hines products and perhaps I was having an off day. It certainly wouldn’t be the first time that happened!
- 1 box Decadent Triple Chocolate Cake Mix (reserve ¼ cup)
- ½ cup butter (l stick), softened
- 1 large egg
- Chocolate shavings for garnish
- 1(8 oz.) package of cream cheese (softened to room temperature)
- 2 eggs
- ½ cup sweetened condensed milk
- ¼ cup of reserved dry cake mix
- 1 package triple chocolate add in pouch (mix as directed on package)
- 1 box instant white chocolate pudding (mix as directed on package)
- Preheat oven to 350°F. Grease bottom and sides of a 9"x 13" pan.
- Mix the crust ingredients together by hand.
- Press into the bottom of the 9"x 13" greased pan and set aside.
- Beat together cream cheese, eggs, and sweetened condensed milk until smooth.
- Beat in ¼ cup of dry cake mix, until well blended.
- Mix package of triple chocolate pouch, following the directions on box (stir ⅓ cup cold water into dry pouch ingredients).
- Stir pouch mixture into filling and mix until blended taking care to not over mix.
- Pour filling batter on top of crust.
- Bake in a 325° oven for 23-25 minutes and the filling will still be slightly jiggly.
- Cool completely.
- Cut the bars into squares or use a round cookie cutter.
- Place a bar/round into individual serving dish.
- Pipe or spoon a generous layer of white chocolate pudding on one round and then top with another.
- Pipe or spoon a dollop of the pudding on top and garnish with chocolate shavings if desired.
- Cover and refrigerate any leftovers.
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