That'S Incredible

Name: That'S Incredible
Ingredients: 1 cup DOMINO Granulated Sugar; 1/2 cup all-purpose flour; 1/2 cup shortening, melted; 1/3 cup unsweetened cocoa; 1/4 cup water; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 1 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels; 1 cup miniature marshmallows; 1/2 cup chopped pecans; 1/2 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini Morsels; 2 cups whipping cream; 2 (8-ounce) packages NESTLE TOLL HOUSE Semi-Sweet Chocolate Baking Bars, broken into pieces

15 ingredients

5 steps

Ingredients

1 cup DOMINO Granulated Sugar
1/2 cup all-purpose flour
1/2 cup shortening, melted
1/3 cup unsweetened cocoa
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup miniature marshmallows
1/2 cup chopped pecans
1/2 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
2 cups whipping cream
2 (8-ounce) packages NESTLE TOLL HOUSE Semi-Sweet Chocolate Baking Bars, broken into pieces

Directions

1

Preheat oven to 350°. Line the bottom of a 10-inch springform pan with parchment paper. Lightly grease and flour paper and sides of pan.
2

Stir together first 9 ingredients until well blended; fold in 1 cup chocolate morsels. Pour batter into prepared pan, and spread evenly over bottom.
3

Bake on middle rack at 350° for 20 to 25 minutes. Remove from oven, and sprinkle top evenly with marshmallows, pecans, and 1/2 cup chocolate mini morsels. Place on a wire rack, and let cool. Pour hot Chocolate Pudding over marshmallow mixture; cover and chill 8 hours or overnight.
4

Heat cream in a saucepan; bring to a simmer. Remove pan from heat, and add chocolate pieces, stirring until chocolate melts. Let ganache stand 1 hour, stirring occasionally, until spreading consistency. Remove sides from springform pan; pour and spread chocolate mixture evenly on top and sides of cake.
5

TIP: When putting the chocolate ganache on this dessert, you may need to pour on a layer, let it set; then pour on an additional layer, and chill. Don't worry if you have ganache left over--simply freeze it for another use.