Kozy Shack Recipe Showdown
Floating on Cloud Nine
by Pat Dugan
Corning, NY

1 22-ounce container Kozy Shack® Tapioca Pudding
2 cups whipped heavy cream or frozen whipped topping

Filling and Topping Ingredients:
1/2 cup pecans
1 tablespoon butter
2 tablespoons brown sugar
1/2 cup semisweet mini chocolate morsels
1/2 teaspoon Ceylon cinnamon

Fudgy Kozy Shack® Chocolate Cake Ingredients:
4 tablespoons butter, room temperature
6 tablespoons granulated sugar
2 large eggs
4 4-ounce cups Kozy Shack® Simplywell® Dark Chocolate Pudding
1 teaspoon vanilla extract

1 cup white whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup old-fashioned rolled oats

Fold tapioca pudding and whipped cream together and refrigerate until needed at serving time. Preheat oven to 375 ?F. Mist well an 8x8x2-inch glass baking pan with vegetable cooking spray.

For the cake filling/topping: Toast the pecans in the preheating oven for 5 minutes. Remove from the oven, cool and coarsely chop. Place the 1 tablespoon of butter in a small bowl and microwave on high power about 20 seconds to melt. Stir the brown sugar into the melted butter and combine well. Add the chocolate chips and cinnamon. Stir in the chopped pecans. Set aside.

For the cake: In the large bowl of an electric mixer, cream together the butter and sugar. Beat in the eggs, one at a time. Add the chocolate pudding and vanilla; beat on low speed to combine well. Remove bowl from mixer. Sift the flour, baking soda and salt on top of the chocolatey batter. Add the oatmeal and stir all the dry ingredients into the mixture. Spoon half of the batter into the bottom of the prepared pan. Sprinkle the batter with 1/2 of the reserved filling/topping. Spoon remaining batter over the filling. Scatter the top with remaining filling/topping. Bake in preheated oven 30-35 minutes until a wooden skewer inserted near the middle comes out clean. Let cool slightly. Cut into 9 pieces.

To Serve Floating On Cloud Nine: Smear approximately 1/2 cup “cloud” mixture onto a dessert plate. Top with a piece of slightly warm Fudgy Kozy Shack Chocolate Cake. Top cake with spoonful of remaining “cloud” mixture. Serve immediately. Makes 9 servings.

Also great for an after school treat for the kids—simply cut the cake into 16 squares, refrigerate until needed and serve as Fudgy Kozy Shack® Chocolate Snackin’ Cake. The kids will never taste all-the-good-for-them ingredients in the cake. Serve them the Tapioca Whipped Cream Pudding for next day’s after school treat.

© 2004 Birkett Mills, Inc.


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