92056 cal chocolate filled sponge layer cake Recipes

chocolate pirouette-crusted cake, thaw : 2 hours, prep : 10 minutes, pepperidge farm chocolate fudge 3 layer cake, canister (14.1 oz.) pepperidge farm chocolate hazelnut creme-filled pirouettes (about 18)

butter, softened, sugar, eggs, cake flour, cocoa, baking soda, baking powder, salt, buttermilk, vanilla extract, chopped peanuts (optional), semisweet chocolate morsel, heavy whipping cream, peanut butter morsels, heavy whipping cream, divided, chunky peanut butter, sugar, butter, softened, cocoa, sugar, milk, peanut butter morsels, heavy whipping cream

nonstick vegetable oil spray, bittersweet chocolate, chopped, unsweetened cocoa powder, hot coffee, water, all purpose flour, baking powder, baking soda, salt, vegetable oil, sugar, golden brown sugar, eggs, sour cream, water, unflavored gelatin, bittersweet chocolate, chopped, high-quality milk chocolate , such as lindt or perugina, chopped, heavy whipping cream, whole milk, sugar, vanilla extract, vanilla beans , split lengthwise, bittersweet chocolate, chopped

granulated sugar, vegetable oil, water, vanilla, flour, baking soda, salt, cocoa, soymilk, instant coffee, raspberry jam, easy chocolate icing , (vegan)

angel food cake (from package or scratch you pick), dark chocolate, sugar, egg yolk (beaten ), egg white (beaten ), whipping cream (whipped), salt

unsweetened cocoa, chocolate fudge cake mix, water, prune baby food, eggs, seedless raspberry preserves, chambord liqueur (raspberry-flavored liqueur) or water, powdered sugar, raspberries (optional)

chocolate cake mix , prepared as directed, cream cheese, softened, seedless raspberry jam, powdered sugar, prepared chocolate frosting, not whipped, cocoa powder, unsweetened, sugar, cornstarch, water, seedless raspberry jam, raspberry liqueur (optional)

layer size) chocolate cake mix, cold milk, vanilla instant pudding & pie filling, peanut butter, dry roasted peanuts, semi-sweet chocolate, melted

pepperidge farm chocolate fudge 3 layer cake with chocolate frosting, pepperidge farm double chocolate milano cookies, orange or red and yellow food coloring, pepperidge farm milano cookies, chocolate frosting, pepperidge farm brussels cookies, assorted decorating gel (green, black ), green jelly bean, halved or jellies cut in pieces, buttery flavor giant goldfish crackers, semi-sweet mini chocolate chips

sponge cakes (approx 200g - 12 points), watchers chocolate mousse mix, butterscotch schnapps (or whatever liqueur you prefer, 2), chocolate, flake (i use cadbury chocolate flake bars crumbled, 8)

chocolate cake mix (also oil, eggs, and water as directed), sour cream, heavy whipping cream, powdered sugar (optional), vanilla, toffee pieces

store/bakery bought chocolate cake layers, chocolate frosting, almond extract, flake coconut, toasted and chopped peanuts

cake flour sifted, baking powder, soda, salt, butter, granulated sugar, egg plus 1 yolk well beaten, banana mashed, milk sour, vanilla, lemon filling, granulated sugar, cake flour, salt, egg, egg yolks slightly beaten, water, lemon juice, lemon rind, butter, orange lemon frosting, grated orange rind, granted lemon rind, butter, egg whites unbeaten, salt, powdered sugar, orange juice, lemon juice, orange food coloring

butter, softened, powdered sugar, vanilla, flour, salt, pecans, finely chopped, milk chocolate stars, powdered sugar, red sugar crystals, green sugar crystals

chocolate filled thumbprint cookies, makes about 4 dozen, this is a nice change from the traditional thumbprint recipe. don tsp be afraid to add some ground toasted pecans or walnuts to the chocolate filling, chocolate chips, flour, butter, brown sugar, vanilla, milk, shortening, light corn syrup, vanilla, water, pre-heat oven to 375., in a large bowl, blend butter, brown sugar, and vanilla. stir in flour, milk. shape in tsp size balls. place on un-greased cookie sheet. make depression in center of each cookie with thumb. bake 10-12 minutes at 375 degrees., in a double boiler combine chocolate chips and the shortening. stir until melted. remove from heat. stir in corn syrup, 2 tbsp. water, and the 2 tsp. vanilla. fill each cookie.

cake flour, baking powder, salt, unsalted butter, softened at room temperature, sugar, eggs, pure vanilla extract, almond extract, milk (whole , 2 percent fat, or 1 percent fat), butter, sugar, unsweetened chocolate, melted, vanilla, milk

cake flour, baking powder, salt, unsalted butter, softened at room temperature, sugar, eggs, pure vanilla extract, pure almond extract, milk (whole , 2 percent fat, or 1 percent fat), butter, sugar, unsweetened chocolate, melted, vanilla, milk

sponge cake , split into two layers, cornstarch, equal sugar substitute, water, frozen coconut milk, thawed (or noh s haupia mix), cool whip lite, shredded coconut