92366 cinnamon cocoa torte mocha glaze Recipes

milk, cinnamon sticks, cocoa, sugar, instant coffee powder, vanilla, heavy cream (whipped), cinnamon

butter, softened, granulated sugar, eggs, all-purpose flour, cinnamon, whipping cream, unsweetened cocoa powder, sour cream, grated semisweet chocolate, granulated sugar, chocolate curls (to garnish )

fat-free hazelnut-flavored nondairy liquid coffee creamer, cocoa, splenda sugar substitute , for baking (i use another product not in the zaar database), cinnamon, boiling water

sugar, instant coffee crystals, non-dairy powdered coffee creamer, cocoa, ground cinnamon

tofu, sucanat (or some other granular sweetner), coconut oil, water, vanilla extract, unbleached all-purpose flour, cocoa powder, ground cinnamon, baking soda, cream of tartar, margarine or 1/4 cup oil, cocoa powder, water, instant espresso powder, sucanat (or some other granular sweetner), vanilla extract, freshly ground nuts, for garnish, cinnamon, for garnish

instant coffee granules, fat-free evaporated milk, powdered sugar, unsweetened cocoa, salt, sweet baking chocolate, vanilla extract

instant nonfat dry milk powder, mexican mocha spice mix, powdered sugar, water

sugar, cocoa, cinnamon, butter flavor crisco, coffee, strong recommended, pie crust mix, heavy cream, semisweet mini chocolate chips (optional)

soft margarine or 5 oz butter, caster sugar, ground almonds, self-raising flour, ground cinnamon, egg, raspberries, raspberries, sugar, lemon juice, sugar, mixed with, ground cinnamon, cream, mixed with, thick greek yogurt or cream (optional)

pie crusts, apples, sliced, butter, room temperature, sliced thin, sugar, brown sugar, brown sugar, lemon juice, powdered lemon, vanilla, vanilla powder, cinnamon, nutmeg, ginger, salt, glaze, butter, brown sugar, vanilla, cinnamon, ginger, powdered lemon

egg whites, a pinch of cream of tartar, sugar, unsweetened cocoa powder, cinnamon, vanilla ice cream, cinnamon chocolate sauce, heavy cream, light brown sugar, bittersweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter, softened, cinnamon

grated zucchini, sugar, orange , grated. use fruit, juice and peel., eggs, butter, melted, vanilla, flour, baking powder, baking soda, cinnamon, raisins, sour cream glaze, sour cream, powdered sugar, vanilla

french vanilla cake mix + ingredients listed on the box for preparing, brown sugar, cinnamon, dry cake mix, glaze, powdered sugar, milk

brown sugar, butter, butterscotch pudding , cookable/dry, chopped pecans, cinnamon, frozen bread dough, glaze, sugar

egg whites, at room temperature, vanilla, cream of tartar, granulated sugar, cinnamon, cocoa powder, chopped pecans, toasted and cooled

cake flour, unsweetened cocoa, sweet baking chocolate, chopped, boiling water, sugar, butter or stick margarine, softened, vegetable oil, vanilla extract, eggs, cake flour, baking powder, baking soda, salt, low-fat buttermilk, mocha glaze

butter, softened, honey, sugar, eggs, buttermilk, rye flour, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, nutmeg, cinnamon, tart red cherries, coarsely chopped, butter, softened, unsweetened cocoa, instant coffee, salt, powdered sugar, milk, vanilla, diced sour cherry

chocolate fudge squares with mocha glaze, unsalted butter, at room, granulated sugar, egg, all-purpose flour, baking powder, unsweetened chocolate, melted, milk, vanilla extract, chopped walnuts, glaze, generous cup powdered sugar, unsalted butter, at room temperature, unsweetened chocolate, melted, vanilla extract, brewed double-strength coffee, preferably, made from dark-roasted beans, preheat oven to 350 degrees f. butter an 8-inch square baking pan., make fudge squares: in a large bowl, cream the butter with the sugar and egg., in a small bowl, sift together the flour and baking powder. add to the butter mixture. then add the melted chocolate, being careful not to over-beat. add the milk, vanilla and walnuts, stirring just to blend., pour the batter into the prepared pan. bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. allow the cake to cool completely. meanwhile, make glaze., make glaze : in a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. stir in the coffee and whisk until smooth., refrigerate the glaze until cool , then pour over the top of the cake and cut the cake into squares.