• This weekend for the super bowl I made this recipe.  A creme anglaise with chocolate.
• For the Chocolate Cream:
• 1/3 cup Granulated Sugar
• 6 large Egg Yolks
• 2 cups Heavy Cream
• 2 cups Whole Milk
• 13 ounces Dark Chocolate (finely chopped)
• 1/4 cup Orange Liqueur

I have alot left over so my question is can I replace the chocolate pudding part in the Old Fashioned Chocolate cake recipe on this site and if so what amount?  A cup? 

 

I don't have to use that recipe if anyone has any other chocolate cake recipes that have scratch pudding in them.  Or maybe I shouldn't use this in a cake at all?

 

Otherwise I'll just slap some buttercream in it for a filling and call it good;o) It's simply against my nature to waste something so creamy and chocolatey!  TIA!

oh god no don't waste it--waist it!!!

if this was my post i'd have eaten it all by now--spoon by delicious spoon

but if you have any left i'd do the last one--the filling thing

mmm

Yeah, well, how's this for logic..so still trying to lose the last few pounds I gained from being on vacation I didn't want the chocolate cream just sitting in the fridge or I'd eat it.  So what do I do?  Make a chocolate cake, fill it with white chocolate truffle filling, and coat all that in a nice thick layer of frosting.  Soooo glad I didn't have those extra calories from the chocolate cream tempting me.  I did throw it in the cake, which I don't normally mess with recipes too much, but I was really good.  Haha!

sounds mouth wateringly delicious though!!

i sent the 'extra' chocolate icing down the drain the other day--'cause i knew i would eat it sans cake

so in the next few days i found myself with an insatiable sweet tooth--so what do i do

i made a little bit of chocolate icing!!!

my taste buds would not let it go without a fight and i lost or i won--not sure!!!

  <high five>