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So moist. So delicious. And so much more.™

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Specialty Desserts

Mocha Crunch Pie

Sara Masters Recipe shared by:
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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.

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Ingredients

  • 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)

Baking Instructions

  1. Bake the Duncan Hines cake according to package directions in any size pan.
  2. Melt butter in saucepan over low heat. Add marshmallows, and stir until completely melted. Remove from heat.
  3. 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.
  4. Pour pack of Duncan Hines® Frosting Creations™ Mocha Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  5. 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.
  6. Press half of the cake mixture onto the rice krispie pie crust, making a smooth layer. Set aside.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Refrigerate for about 45 minutes before serving. Enjoy!

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Tips

Jeanine's Banana Nut cake

Jeanine's Banana Nut cake

Add 1 1/4 cups choped pecans to Banana Supream and follow instroctions on box.


quick or yummy

quick or yummy

if you put icing on as soon as cake is done cooking it will melt & make a soggy cupcake . You will have to either have alot of granulated sugar or heavy cream to re thicken it up , but you will still have to bring it to a simmer to do so





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