1100 cake with chocolate and icing Recipes

german sweet chocolate, unsalted butter (1 stick), softened, eggs, separated, powdered sugar, vanilla extract, ladyfingers, split in half

gmgolden caster sugar, butter , diced, eggs, vanilla essence, thick milk, golden syrup, self raising flour, cocoa pwd, black cherry jam, cream, grated dark chocolate or, icing sugar for dusting

chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), vanilla ice cream, softened, oreo cookies, powdered sugar , as garnish

cocoa powder, boiling water, plain butter cut up, softened, eggs, vanilla, flour, cornstarch, sugar, baking soda, salt, baking powder, filling: seedless black raspberry jam or apricot preserves from a jar, topping: your favorite bottle chocolate ice cream topping or chocolate sauce, your favorite chocolate frosting or ganache for sides of cake, jimmes for decorating

chocolate cake mix , plus ingredients indicated on box, caramel ice cream , such as edy s caramel delight or haagen-dazs dulce de leche, caramel-nougat chocolate bars, such as milky way, chopped, heavy cream, sugar, chocolate syrup, chocolate jimmies , optional

chocolate cake mix (betty crocker preferred), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), cream cheese frosting (betty crocker preferred), milk chocolate frosting (betty crocker preferred)

ice cream, honey roasted peanuts, nestle milk chocolate and peanut butter swirled morsels (recommended ( nestle) or 1 cup chocolate chips, of your choice (recommended ( nestle), peanut butter and milk chocolate chips (of your choice, recommended ( nestle) or 1/4 cup chocolate chips (of your choice, recommended ( nestle), crunch bars, broken into shards and dusty rubble (recommended ( nestle ), bourbon biscuits , broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs, butterscotch sundae sauce, chocolate syrup

white sugar, flour, unsweetened cocoa powder, baking soda, baking powder, salt, eggs, milk, vegetable oil, vanilla extract, hot coffee, chocolate icing, unsalted butter, unsweetened cocoa powder, sugar, milk, vanilla extract

cocoa powder, plain flour, baking powder, caster sugar, beetroots, unpeeled , scrubbed clean, eggs, vegetable oil, vanilla extract , not all used at same time, cream cheese, butter, room temperature, dark chocolate, icing sugar

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.

hazelnuts, chocolate-hazelnut ice cream, recipe follows, or good quality , store-bought chocolate ice cream, softened, chocolate cake , recipe follows, egg whites, light brown sugar, caramel sauce , recipe follows, hazelnut liqueur or dark rum (recommended: frangelico), cold butter, hazelnuts, heavy cream, milk, granulated sugar, egg yolks, semisweet chocolate, chopped, hazelnut liqueur (recommended : frangelico), pure vanilla extract, butter, for greasing pan, all-purpose flour, plus more for dusting, unsweetened cocoa, water, granulated white sugar, baking soda, salt, buttermilk, eggs, vegetable oil, vanilla extract, granulated sugar, water, lemon juice, heavy cream, whole milk

baked chocolate cake (from mix or scratch), store bought chocolate icing, shredded coconut, white chocolate bar, black icing (can also use semisweet chocolate morsels, melted in microwave)

cake, plain flour, baking cocoa, baking powder, sugar, butter, golden syrup, eggs, milk, baking soda, vanilla, creme fraiche, icing sugar, cooking chocolate, roughly chopped, marshmallows, quartered, red glace cherries, chopped, brazil nuts, chopped, icing, cooking chocolate, broken into pieces, cream

chocolate cake mix, first icing, sugar, evaporated milk, marshmallows, coconut, second icing, sugar, evaporated milk, unsalted butter, marshmallows, chopped pecans

chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), chocolate fudge frosting, pecans (chopped ) or 1/2 cup walnuts (chopped), marshmallow

crumbled macaroons. other cookies , such as chocolate wafers or vanilla cookies can be substituted for the macaroons., chocolate ice cream, slightly softened, heath bars or 5oz. english toffee, coarsely chopped, chocolate syrup, coffee liquer, vanilla ice cream,slightly softened

lady fingers, chocolate covered toffee bars, crushed, chocolate ice cream, softened, chocolate sauce, coffee flavored liqeur, coffee ice cream, softened, heavy cream , whipped, instant coffee granules