145 3 egg chocolate cake Recipes

butter-flavored cooking spray, bittersweet chocolate or 3/4 cup semi-sweet chocolate chips, almonds, amaretti cookies (1 cup, the baby size), unsalted butter (room temperature ), sugar, orange peel (grated ), eggs, unsweetened cocoa powder , for sifting

butter-flavored cooking spray, bittersweet chocolate or 3/4 cup semi-sweet chocolate chips or 3/4 cup really good swiss chocolate, fresh slivered almonds, baby amaretti cookie (about 2 oz), unsalted butter, room temperature, sugar, fresh grated orange peel, organic eggs, unsweetened cocoa powder , for sifting

chocolate wafers (reserve 3 wafers for the bat wings), sugar, twix candy bar, chopped, butter , melted 2/3 cup chopped milky way bars, low-fat milk, fat free cream cheese, room temperature, eggs, unsweetened cocoa powder, m & s brand peanut butter chocolate candies

cake mix (any flavor ), vegetable oil or 1/3 cup canola oil, eggs, nuts (any additional ingredients) (optional) or raisins (any additional ingredients) (optional) or chocolate chips (any additional ingredients) (optional) or butterscotch chips (any additional ingredients) (optional)

margarine, white sugar, eggs, mashed bananas, vanilla, flour, cocoa, baking powder, baking soda, salt, sour milk (put 1 tbsp. of vinegar in 3/4 measuring cup, fill with skim milk)

cocoa , sifted, flour, sugar, baking powder, baking soda, salt, espresso coffee (no milk), orange juice, eggs, vanilla, sunflower oil or 3/4 cup olive oil

food cake mix or 1 (18 1/2 oz) package fudge cake mix, instant chocolate pudding mix or 1 (3 oz) package instant vegetarian chocolate pudding mix, semisweet chocolate or 6 oz mint chips, eggs, vegetable oil, water, vanilla, chocolate frosting (optional) or powdered sugar (optional)

butter (cut into pieces, can use half butter and half margarine), brewed strong coffee (hot or cold ), unsweetened cocoa powder, white sugar , plus, white sugar, flour, salt, baking soda, eggs, sour cream, vanilla, chocolate chip (can use a little more if desired), butter or 1/2 cup margarine, softened, sugar, half-and-half cream or 1/3 cup unwhipped whipping cream, vanilla, unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 cup (for a dark chocolate flavor)

robin hood cake -and-pastry flour (or substitute 1 3/4 cups robin hood all purpose flour), baking powder, baking soda, salt, crisco shortening, granulated sugar, eggs, mashed banana (3-4 bananas), vanilla, buttermilk, white chocolate baking squares, grated, crisco shortening, mashed banana (1-2 bananas), icing sugar , sifted, lemon juice, white chocolate baking squares, melted and cooled, milk, white chocolate curls (optional)

duncan hines red velvet cake mix, white chocolate pudding mix or 3 1/2 oz regular chocolate instant pudding, condensed milk, oil, eggs, coke, cream cheese, softened, sweetened condensed milk, butter, melted (optional)

pecans, all-purpose flour, semisweet chocolate or 3 oz bittersweet chocolate, unsweetened dutch-processed cocoa powder, sugar, boiling water, egg yolks, bourbon or 1 tbsp whiskey, egg whites, room temperature, cream of tartar, powdered sugar

all-purpose flour, dutch processed cocoa powder, salt, eggs, at room temperature, egg large yolks, at room temperature, pure vanilla extract, instant espresso powder, unsalted butter (3 sticks), room temperature, sugar, bittersweet chocolate, roughly chopped, bittersweet or semisweet chocolate, finely chopped, unsalted butter (1 stick), honey

brown sugar, sugar, butter, softened, vegetable oil, eggs, vanilla extract, buttermilk, king arthur unbleached all-purpose flour, ground allspice, ground cinnamon, salt, baking soda, baking cocoa, grated zucchini (about 3 medium), drained, semisweet chocolate chips

flour, baking powder, baking soda, salt, eggs, sugar, packs soft baking chocolate (or 3 squares, melted ), oil, grated zucchini, pecans, chopped, powdered sugar

cream 3 sticks of butter or oleo , 3 cups sugar, add 6 eggs , 1 at a time , beating continuously, sift togather. 3 cups flour , 5 heaping tbsp cocoa, 1/2 tea baking, powder, 1/2 tea salt, add 1 cup sweet milk , alternately, with dry ingredients, vanilla

food cake mix, using 3 9 inch pans ,baked as the box instructs using, eggs, vegetable oil, water, dekuyper butterscotch schnapps, ricotta cheese, vanilla instant pudding mix, powdered sugar, butterscotch chips, buttershots dekuyper butterscotch schnapps, bananas, sliced, strawberry, sliced, mangoes, diced, blueberries, raspberries, cherry jam, warmed

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

shortening, for greasing pans, cake flour, plus 3 1/3 cups, divided, eggs, at room temperature, lightly beaten, hazelnut-flavored liqueur (recommended : frangelico), hazelnut extract, granulated sugar, baking powder, baking soda, fine-grain sea salt, peeled, toasted and finely chopped or ground hazelnuts, unsalted butter, at room temperature, sour cream, at room temperature, unsalted butter, at room temperature, all-purpose flour, granulated sugar, heavy whipping cream, peeled, toasted and finely chopped hazelnuts, fine-grain sea salt, hazelnut-flavored liqueur (recommended : frangelico), hazelnut extract, chopped bittersweet chocolate or chocolate disks, bittersweet chocolate, finely chopped or chocolate disks, granulated sugar, egg whites, at room temperature (from 7 to 8 large eggs), unsalted butter, at room temperature, hazelnut extract, peeled, toasted and finely chopped hazelnuts, whole peeled, toasted hazelnuts, milk chocolate curls