kandm, I agree. But the recipes sound good! and certainly pouring warm cream over chopped chocolate is alot easier than tracking down this companies predone jars. :o)

Clare, no reason why you can't make a chocolate bread pudding out of your leftover Chocolate Cake. Just cut up the cake into cubes and mix in to the egg and cream mixture, sprinkle with sugar and bake. I've used spice cake and gingerbread cake in bread puddings before. With the chocolate bread pudding I'd serve a sauce. The caramel would work, but this vanilla sauce is wonderful with a chocolate bread pudding. Home Cookin Chapter: Recipes From Thibeault's Table Vanilla Custard for Bread PUdding ================================ 2 cups light or coffee cream 3 tablespoons flour 1/2 cup white sugar 1 egg beaten vanilla extract Bring milk to a boil. Mix the flour and sugar and mix into beaten egg. When milk is hot slowly pour the milk into the egg mixture, stirring constantly. Pour mixture back into the pot and cook over low heat until thickened. Stirring constantly. Remove from heat and add vanilla. Custard should be pouring consistency. Cover the surface with plastic wrap and refrigerate.

I don't know if this will help you or not, but my daughter, who is a wilton method instructor, takes canned frosting, melts it in the microwave and pours it on the cake.

This was a huge hit on Xmas Eve (so we're making it again tonight!) Peanut Butter Pie with Chocolate Ganache: Crust (or just use a bought Oreo cookie crumb crust, like I did!): 1-1/2 cups chocolate wafer crumbs 1/3 cup butter, melted Filling: 1/2 cup whipping cream 1 8-oz package cream cheese 1 cup smooth peanut butter 2 Tbsp. soft butter 1 Tbsp vanilla extract 1 cup confectioners sugar Topping: 6 oz. bittersweet chocolate (I used 2 3-oz Scharfenberger bars) 1/2 cup whipping cream Crust: Preheat oven to 350 degrees Combine crumbs and melted butter and pat into 9" pie plate. Bake until firm and solid, about 8 minutes. Let cool. Filling: In medium-sized bowl, whip the cream and refrigerate until needed. In large bowl, beat softened cream cheese until fluffy. Beat in peanut butter, then butter, then vanilla. Beat in confectioners sugar until fluffy. Fold about 1/4 of the cream into the mixture to lighten it up, then fold in the rest. Use a light hand -- but don't leave any streaks either. Fill crust with peanut butter mixture. Cover with plastic wrap and refrigerate about 3 hours. Topping: Finely chop the chocolate bar. Put in small bowl. Heat the cream until bubbles form. Pour over the chocolate and stir until the chocolate melts. Let cook, then spread over pie. Cover and refrigerate at least 2 hours before serving. Possible garnishes: A row of chopped peanuts around the outside edge, or mini-reese's peanut butter cups, cut in half. I didn't use either. (I got this recipe from RecipeZaar).