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Prepare pudding mix according to package directions. Mix in dry chocolate cake mix and chocolate chips. Stir well. Spread onto lightly greased cookie sheet. Bake at 350 degrees for 35 minutes or until a knife inserted into the middle of the brownies comes out clean.
Beat margarine, sugar, honey, egg and vanilla in bowl with electric mixer until creamy. Mix in flour, baking powder, baking soda and salt. Cover. Refrigerate at least 2 hours. Roll dough on lightly floured surface to 1/4-inch thickness. Cut dough into desired shapes with 2-1/2 to 3-inch floured cookie cutters. Trace smaller version of cookie shape on dough leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of cookies; set aside. Place cut-out shapes on cookie sheets lined with foil. Repeat with reserved dough, rolling scraps as necessary.
Crush each color of candy separately between two layers of wax paper with mallet. Spoon crushed candy inside centers of cut-out cookie shapes.
Bake at 350°F for 6 to 8 minutes or until candy is melted and cookies are lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Peel and halve pears, the core (use a melon-ball cutter). Heat butter in a 9 to 10 inch well-seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on pears, skillets, and stove.) Cool pears completely in skillet.
Put oven rack in middle position and preheat oven to 425°F.
Roll out dough on a lightly floured surface with a floured rolling pin into a 12 inch round and trim to a 9 1/2 to 10 1/2 inch round. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Bake tart until pastry is golden brown, 30 to 35 minutes. Cook on rack 5 minutes.
Invert a rimmed serving plate (slightly larger than skillet) over skillet and, using pot holders to hold skillet and plate tightly together, invert tart onto plate. Serve tart warm or at room temperature.
For cake: grease and flour two 9x1-1/2-inch round baking pans; set aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add banana, buttermilk or sour milk, shortening, eggs, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 3 minutes. Pour into prepared pans. Next. bake in a 350 degree F oven for 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Remove from pans and cool completely on racks.
For fillings, divide whipped cream or dessert topping in half. Fold berries into half of the whipped cream. Fold drained pineapple into the other half of the whipped cream. In a small saucepan heat and stir fudge ice-cream topping over low heat just until warm (not hot).
To assemble, using a serrated knife, split each cake layer in half horizontally. Place bottom of one split layer on a serving plate. Top with the strawberry-cream mixture, spreading to edge of the cake layer. Place another split cake layer atop. Spread with half of the warm fudge topping, letting it drizzle down the sides. Sprinkle with half of the nuts. Top with another split cake layer. Spread with the pineapple-cream mixture. Top with remaining split cake layer. Spread remaining warm fudge topping atop cake, letting some of it drip down the sides of the cake. Sprinkle top of the cake with the remaining chopped nuts. Serve immediately or cover loosely with plastic wrap, placing a few toothpicks in top of the cake so the wrap doesn't stick to the topping, and chill for up to 2 hours. Before serving, remove, and discard toothpicks, if used, and garnish with banana slices, if desired.
For 2 cups sweetened whipped cream, in a chilled mixing bowl combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of an electric mixer on low to medium speed just until soft peaks form (tips curl). Do not overbeat.
Grease and lightly flour two 9x1-1/2-inch round baking pans (or one 13x9x2-inch baking pan); set aside. In a large mixing bowl combine flour, 2 cups sugar, baking soda, cinnamon, baking powder, and salt. Add shredded carrot, 1/4 cup buttermilk or sour milk, cooking oil, pineapple, nuts, eggs, coconut, and 1 teaspoon vanilla. Stir until combined. Spread batter in prepared pans. Bake in a 350 degree F oven for 40 to 45 minutes or until cakes spring back when touched lightly.
While the cake is baking, prepare glaze. In a medium saucepan combine 1/2 sugar, the remaining 1/4 cup buttermilk or sour milk, 1/4 cup margarine or butter, and corn syrup. Bring to boiling; reduce heat. Cook and stir for 4 minutes. Remove from heat and stir in 1/2 teaspoon vanilla. Pour evenly over tops of cakes. Cool cakes in pans on wire racks for 15 minutes. Remove layer cakes from pans and place on wire racks (do not remove cake from 13x9x2-inch pan). Cool completely.
In a large mixing bowl beat cream cheese, 1/2 cup margarine or butter, and 2 teaspoons vanilla with an electric mixer on medium to high speed until light and fluffy. Gradually add sifted powdered sugar, beating to spreading consistency. Stir in walnuts. Frost cake. Store in the refrigerator.
Let egg whites stand at room temperature in a large bowl for 30 minutes. Grease three 8 x 1-1/2-inch round baking pans. Line bottoms with waxed paper; grease paper. Place half of the hazelnuts in a blender container or food processor bowl. Cover and blend or process until very fine but not oily. Repeat with remaining nuts. Combine 2 cups of the ground hazelnuts and the flour in a medium bowl. Set aside. Reserve remaining ground hazelnuts for garnishing cake.
Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 8 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold hazelnut mixture into egg white mixture. Spread mixture evenly in the prepared pans. Bake in a 300 degree F oven for 40 to 45 minutes or until very lightly browned and just set when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Carefully loosen sides of cakes from pans. Remove cakes from pans. Peel off waxed paper and cool cakes completely on racks.
To assemble torte, place one cake on a large serving plate. Spread half of the Mocha Ganache on top to within 1/4 inch of edge. Chill in the freezer for 5 minutes. Spread 1/2 cup of Buttercream on top of Mocha Ganache. Top with second cake. Spread with remaining Mocha Ganache. Top with remaining kA. Spread remaining Buttercream on sides and top or torte. Press remaining ground hazelnuts gently into Buttercream on sides of torte. Lightly cover and refrigerate for 4 to 24 hours. Before serving, let stand at room temperature about 10 minutes. Garnish with stand-up designs and chocolate-dipped hazelnuts, if desired.
*Mocha Ganache: Combine 8 ounces coarsely chopped semisweet or bittersweet chocolate, 1 cup whipping cream, 3 tablespoons unsalted butter (no substitutes), and 2 teaspoons instant espresso coffee powder or coffee granules in a medium saucepan. Heat and stir over low heat until chocolate is melted. Remove from heat. Place saucepan in a bowl of ice water. Using a rubber spatula, stir constantly for 6 to 8 minutes or until mixture thickens to spreading consistency.
Buttercream: Combine 2/3 cup sugar and 3 tablespoons water in a heavy saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 4 slightly beaten egg yolks. Return all egg yolk mixture to saucepan. Bring to a gently boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Add 1 tablespoon coffee or chocolate liqueur or water. Stir in 1 teaspoon vanilla. Cool to room temperature. Beat 1 cup unsalted butter (no substitutes) in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled sugar mixture, beating until combined. If necessary, chill until mixture is of spreading consistency.
Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering. Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step). Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.
Use an electric mixer to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, but with a few small chunks remaining. Add egg yolk mixture to the cheese mixture and mix just until well-combined.
Combine espresso and Kahlua in a small bowl. Pour this mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don't want the entire lady finger soaked -- just a dab will do ya. The top half of each lady finger should still be dry. Arrange the soaked lady fingers side-by-side on the bottom of an 8x8-inch serving dish or baking pan. Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture.
Spoon the remaining cheese mixture over the second layer of lady fingers and spread it evenly. Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.
Cover and chill for several hours. To serve, slice the dessert twice across and down creating 9 even portions.
