1 pkg. brownie mix 1 tub (largest) Cool Whip 1 lg. pkg. Jello Chocolate instant pudding ½ pkg. Oreo cookies

Make brownies according to mix instructions. Let cool and crumble into small bite-size pieces. Prepare chocolate pudding as directed on package. Add about one cup Cool Whip to pudding to make a chocolate mousse texture. You may want to add more or less Cool Whip depending on personal preference. Crush the Oreos into little pieces. A large zip-lock bag and a rolling pin works well.

Using a large, glass bowl, make layers of Death By Chocolate as follows:

Layer 1: ½ of crumbled brownie pieces.
Layer 2: ½ of chocolate mousse.
Layer 3: ½ of remaining Cool Whip.
Layer 4: ½ of Oreo topping
Repeat layers using ingredients remaining. Serves 10 easily.

Submitted by GR, Lawrence 1st Ward, Topeka, KS Stake.

CAKE: 1 ¼ cups All Purpose or Unbleached Flour ¾ cup sugar ¼ cup unsweetened cocoa 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup milk 2 tablespoons margarine or butter, melted 1 teaspoon vanilla

PUDDING MIXTURE:
1 cup sugar
¼ cup unsweetened cocoa
1 1/3 cups boiling water

Heat oven to 350° F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, ¾ cup sugar, ¼ cup cocoa, baking powder and ½ teaspoon salt; mix well. Add milk, margarine and vanilla; stir until well blended. Spread batter in ungreased 8-inch square or 9-inch round cake pan.

In small bowl, combine 1 cup sugar, ¼ cup cocoa and dash salt; mix well. Sprinkle evenly over cake batter. Pour boiling water over sugar mixture. Bake at 350° F. for 40 to 50 minutes or until center is set and firm to touch. Serve warm. Store in refrigerator.

Makes 8 servings.

Pillsbury Classic Cookbooks, Feb 2002, Healthy Homestyle Meals, p. 82

1 pkg. (11.2 ounces) instant homestyle cheesecake mix
3 boards graham crackers, finely crushed
3 tablespoons plus ¼ cup cocoa powder
2/3 cup toffee bits
¼ cup sugar
½ cup margarine, melted
6 ounces bittersweet chocolate, chopped
2/3 cup plus 1 cup heavy cream
1 ½ cups milk
Cocoa powder, for dusting

Combine crust mix from package, crushed crackers, 3 tablespoons cocoa powder, 2/3 cup toffee bits, 2 tablespoons sugar and melted margarine in bowl. Press over bottom and up side of 9-inch tart pan with removable bottom placed on baking sheet, or 9-inch springform pan. Place in freezer.

Melt bittersweet chocolate and 2/3 cup cream in saucepan until smooth. Remove from heat; stir in remaining toffee bits. Pour into crust; smooth top; freeze 15 minutes.

Beat cheesecake filling mix, remaining ¼ cup cocoa and milk in bowl until thickness of sour cream, 3 minutes. Spread over firm chocolate layer. Refrigerate 1 hour.

Beat remaining cream, 2 tablespoons sugar in bowl until stiff peaks form. Spread on tart, Dust with cocoa.

Makes 12 servings. Chill 1 ½ hours before serving.

Recipe Taken from Family Circle, February 12, 2002, p. 138

4 tablespoons unsalted butter
2 ounces unsweetened chocolate, chopped
8 ounces bittersweet chocolate, chopped
2 large eggs
1 cup sugar
2 teaspoons vanilla extract
1/8 teaspoons vanilla extract
8 tablespoons all-purpose flour
1 cup chopped nuts (such as walnuts or pecans)

Preheat oven to 325° F. Lightly coat an 8x8x2-inch baking pan with butter, dust with flour, and set aside. Melt the butter, unsweetened chocolate, and bittersweet chocolate in a double boiler over medium heat; remove from heat. In a large bowl, using a hand whisk, beat the eggs and sugar together until combined. Stir in the vanilla and salt. Add the chocolate mixture and stir until just combined. Stir in the flour and nuts. Spread batter evenly in the prepared pan. Bake on the middle shelf of the oven for 35 to 40 minutes. Cool in the pan on a wire rack. Makes 9 brownies.

Recipe taken from Country Living Magazine February 2002, p.36.