Chocolate Party!

Ingredients:
1 box (18.25 oz) devil’s food cake mix
2 tsp ground cinnamon
1 cup mini semisweet chocolate chips
Chocolate Buttercream Frosting
2 sticks (1 cup) butter, softened
1/2 cup unsweetened cocoa powder
1 jar (7 or 7 1/2 oz) marshmallow cream (such as Marshmallow Fluff or Creme)
1 cup confectioners’ sugar

Directions:
1. Heat oven to 350ºF. You’ll need two 8 x 2-in. round cake pans coated with nonstick spray. Line bottoms with wax paper; coat paper with spray.
2. Prepare cake mix as package directs, adding the cinnamon; stir in chips. Evenly divide batter into prepared pans; bake as package directs.
3. Cool cake layers in pans on wire racks for 15 minutes. Invert; remove pans and wax paper. Cool completely.
4. Frosting: Beat butter in a large bowl with mixer on medium until creamy. On low speed, beat in cocoa. Beat in marshmallow cream, then confectioners’ sugar. Increase speed to high and beat until fluffy, about 3 minutes.
5. Place a cake layer on a serving plate. Spread with 3/4 cup frosting; top with remaining cake layer. Frost sides and top of cake.

Per serving: 447 cal, 4 g pro, 51 g car, 2 g fiber, 26 g fat (12 g sat fat), 64 mg chol, 386 mg sod

Cookies & Cream Parfaits
Serves: 4
Active: 10 min
Total: 1 hr 10 min

Ingredients:
1 box (3.4 oz) cook and serve chocolate pudding and pie filling
2 cups milk
1 cup nondairy whipped topping
2 soft chocolate cookies (we used Archway)
Garnish: Chocolate curls

Directions:
1. You’ll need four 6-oz dessert glasses. Prepare pudding as package directs, using milk. After cooking, scrape into a medium bowl and press plastic wrap directly onto surface of pudding. Refrigerate pudding until cold, at least 1 hour.
2. To make Parfaits: Put 1/4 cup pudding into each glass. Top each with 2 Tbsp nondairy whipped topping, then crumble 1/2 a cookie onto each. Top with 1/4 cup more pudding and 2 Tbsp topping. Garnish if desired.