This recipe was inspired by one of my favorite ice cream flavors from the ice cream parlor I work at. The Mocha Crunch Pie has a chocolate rice krispie crust, a Duncan Hines Mocha Frosting flavored dark chocolate fudge cake with chocolate ganche in the middle, and topped with the Duncan Hines Mocha frosting.
- Dark Chocolate Fudge Duncan Hines Cake Mix
- 3 Eggs
- 1/3 Cup Oil
- 1 Cup Water
- 1 ½ Tablespoons Butter
- 5 Ounces Marshmallows
- 3 Cups Chocolate Rice Krispies
- 2 Cups Dark Chocolate Chips, divided
- 1 Tub Duncan Hines Frosting Creations
- 1 Packet Duncan Hines Mocha Frosting Creations Flavor Mix
- 2/3 Heavy Cream
- Hot Fudge Ice Cream topping (Optional)
- Whipped Cream (Optional)
- Bake the Duncan Hines cake according to package directions in any size pan.
- Melt butter in saucepan over low heat. Add marshmallows, and stir until completely melted. Remove from heat.
- Pour chocolate rice krispies into large bowl, add marshmallow/butter mixture. Stir until combined. Mix in 1 cup chocolate chips. In greased pie pan, mold pie crust with rice krispie mixture.
- Pour pack of Duncan Hines® Frosting Creations™ Mocha Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- While cake is still warm, crumble in large bowl, and stir in about half the tub of the Duncan Hines Mocha Frosting Creations until well blended to make cake mixture.
- Press half of the cake mixture onto the rice krispie pie crust, making a smooth layer. Set aside.
- In small saucepan, bring heavy cream to a boil over low heat. Remove from heat. Add the remaining 1 cup of chocolate chips in with the heavy cream to make the chocolate ganache. Stir until well combined. Set aside to let cool, about 10 minutes.
- Once cooled, pour chocolate ganache over the first half of the cake mixture. Spread evenly, and return to fridge to chill for about 45 minutes to an hour.
- Once chocolate ganache is chilled, place remaining layer of cake mixture on top of the ganache. Press down the cake mixture to make a smooth layer.
- Using the last 8 ounces of the Duncan Hines Mocha Frosting Creations, frost the top of the cake mixture. Garnish with hot fudge topping and whipped cream.
- Refrigerate for about 45 minutes before serving. Enjoy!
Please log in or sign up to write a review or discussion.
Rating:
Christine Mlinek (315 discussions) on Jun 27, 2012 at 06:47 PM
hope you had a good time, congrats!
Comment by: Sara2188 (1 discussion) on Apr 27, 2012 at 04:11 PM
Thank you! It is! :P
