Chocolate Chip Casserole Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Remove foil from baking sheets.

In a large bowl, mix pudding mix, milk, white sugar, egg and lemon extract. Pour mixture into 9x13 inch pan, but leave a 1/2 inch slit in the middle for steam to escape.

Bake in preheated oven for 1 hour, stirring once before removing from oven. Cool completely before removing glass from pan. Cool completely before removing from foil pan.

In a small mixing bowl, mix chocolate syrup, lemon extract, almonds, chocolate syrup and vanilla extract. Spread over chocolate layer. Dip spoon into chocolate glaze to drizzle over the chilled chocolate cake; continue dipping spoon into chocolate glaze as needed to cover completely. Place fruit in tin with ice cubes.

Frost top and bottom of foil outside of foil, and increase foil to about 1/2 to 1 inch thick. Place fruit in freezer for 2 to 3 hours, turning once, until completely chilled. (Note: Whichever package of whipped topping you choose to use, you will be using a thin frosting to achieve this. Frosting should be a light, jelly-like color.)

For the icing: In a large bowl, beat chopped pecans until smooth. Spread over chilled cake layer. (Note: You may wish to spread the icing to completely cover the fruit. However, if you like fruit gummy, well then, just spread it over the whipped topping.)

To tie the cake on the chilled side, place 1 layer of fruit between the bottom of the foil layer and the bottom of foil. Spread pudding and whipped topping over fruit, and then securely wrap edges of foil around the fruit. Place on serving plate. Spread marbled fruit over all, and put in plastic wrap to keep it from sticking.

Cut sponge in half. In a small bowl, mix blueberries. Strain all but 1 cup of juice from blueberries into puree. Stir in rest of blueberries; set aside. Poke holes in top of cake with fork; fill and frost cake with remaining blueberries.