Melt butter in double boiler. Add eggs. Stir well and blend. Add remaining ingredients. Stir well to coat bread. Steam for 2 hours. Serve warm with ice cream!
Beat brownie mix ingredients together by hand. Pour into a 9×13-inch greased pan. Bake at 350 degrees for 25-30 minutes. Cool good. While in pan cut brownies into small squares. Pour 1/4 c. Kahlua over brownies, let soak for 5 minutes. Mix 1 package pudding as directed, set aside. Mix another package pudding as directed, also set aside. LAYER IN A 9X13-INCH PAN: half of cut-up brownies, 1 of the pudding mixes, 1 carton Cool Whip, half of candy bars and half pecans. Repeat layers. Refrigerate for 2 hours or overnight.
Mix first 5 dry ingredients together. Add cream, put in round greased casserole dish. Mix additional cocoa, brown sugar and sugar together. Pour over ingredients in casserole. Pour 1 c. very hot water over all. Cover and bake at 350 degrees for 45-50 minutes. Serve with ice cream.
Bake cake as directed on package in a 9×13-inch pan in 350-degree oven. Cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every half inch with long-tined fork. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours. Spread frosting over top of cake. Enjoy.