The Magic of JELL-O

Over 100 years and it's still jiggling and wiggling and creating fun for all ages!The 100 recipes in this unique cookbook celebrate all thing JELL-O®. All tested in the offical JELL-O® kitchens and accompanied with tempting photos. Because everyone loves JELL-O, there's something here for every taste. A special section for kids has cool things like Slushies, Chocolate Pudding Cats, Dirt Cups, and Lollipop Jiggles. Light Delights cater to today's health-conscious eater who appreciates the chance to indulge in a yummy dessert that's also fat-free and low-calorie. In a rush?  Quick and Easy Razzle Dazzle Berry Mousse and Citrus Meringue take very little time and work--but provide plenty of pleasure. And of course there are special recipes for holidays and other occasions, like a Halloween Worm Cake and a Traditional Fruit Trifle.The editors and food professionals at the JELL-O® kitchens have pulled together their talents and tastes to create the ultimate JELL-O® recipe book. This book is the product of their combined expertise and years of experience working with JELL-O® alongside its manufacturers; all these recipes have been tested at the official JELL-O® kitchens and include tips and tricks from the company's experts.Triple Chocolate Almond Pudding Cake
Prep time: 20 minutes
Baking time: 55 to 60 minutes
Makes 10 to 12 servings
 
Cake
1 pkg (2-layer size) Devil’s Food or chocolate cake mix
1 pkg (4-serving size) JELL-O Chocolate Instant Pudding  & Pie Filling
1 cup [250 mL] sour cream or plain yogurt
1/2 cup [125 mL] vegetable oil
1/2 cup [125 mL] water
1/2 cup [125 mL] toasted chopped almonds
4 eggs
3 Tbsp [45 mL] almond liqueur or 1 tsp [5 mL] almond extract
1 cup [250 mL] BAKER’S Semi-Sweet Chocolate Chips
Glaze
4 squares BAKER’S Semi-Sweet Chocolate
2 Tbsp [25 mL] butter
2 Tbsp [25 mL] almond liqueur
½ tsp [2 mL] vegetable oil
 
1. Place all cake ingredients, except chocolate chips in large mixer bowl and beat for 4 minutes at medium speed. Stir in chocolate chips. Pour into 10 inch (25 cm) greased and floured tube or fluted tube pan.
2. Bake at 350ºF (180ºC) for 55 to 60 minutes or until cake springs back when lightly pressed. Let cool in pan for 15 minutes. Remove from pan and leave on rack until completely cooled.
3. Prepare glaze: melt chocolate with butter over hot water. Stir in liqueur and oil. Spoon over cake. Garnish with toasted slivered almonds and chocolate curls, if desired.