50493 filling double mocha cake Recipes

chocolate crust, semisweet chocolate, chopped (1/2 cup), unsalted butter, cut into tbsp, chocolate wafer cookies (from a 9-oz package), finely ground (2 cups), peanut butter filling, cream cheese, softened (1 cup), chunky peanut butter, sugar, pure vanilla extract, well-chilled heavy cream, salted roasted peanuts, chopped, kosher salt, chocolate topping, semisweet chocolate, chopped (1/2 cup), heavy cream

philadelphia cream cheese spread softened (1/2 of 8-oz package.), ground ginger, tub cool whip whipped topping thawed, sugar, ground cinnamon, milk plus 1 tbsp, jell-o instant pudding & pie filling vanilla flavor (4 serving size), honey maid graham pie crust (6 oz), pumpkin (15 oz)

unsweetened chocolate, melted, butter or margarine, softened, sugar, eggs, vanilla extract, salt, all-purpose flour, chopped pecans, toasted, semi-sweet chocolate morsels, creamy chocolate filling

cake, egg, margarine, yellow cake mix (reserve 2/3 cup for filling), white karo, brown sugar, eggs, cake mix, vanilla, pecans

anisette toasts (e.g. 2 packages of stella d oro), coffee flavored liqueur, water, non-instant chocolate pudding mix, non-instant vanilla pudding mix, milk, toasted almond slices

cake flour (not self-rising), salt, baking soda, double-acting baking powder, poppy seeds, unsalted butter, softened, sugar, freshly grated orange zest, eggs, separated, sour cream, vanilla, cream of tartar, fresh orange juice, grand marnier or other orange-flavored liqueur, sugar, julienne strips of orange zest (preferably removed with a zester), mixed berries, sugar for sifting over the cake, creme fraiche as an accompaniment

cake flour (not self-rising), sugar, double-acting baking powder, salt, vegetable oil, egg yolks, fresh orange juice, freshly grated orange zest, vanilla, egg whites, cream of tartar, well-chilled heavy cream, grand marnier or other orange-flavored liqueur, freshly grated orange zest, sugar, orange-flower water (available at specialty foods shops), or to taste, if desired, candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if desired, fresh orange sections , membranes discarded, for garnish if desired

butter, melted , plus additional butter for greasing pan, chocolate cake mix, eggs, cream cheese, cocoa powder, powdered sugar, vanilla extract, chopped nuts

light brown sugar , firmly packed, unsalted butter, room temperature, ripe bananas, sliced, cake flour, baking soda, baking powder, salt, mashed banana (about 2), eggs, buttermilk, vanilla extract, sugar, shortening

fine chocolate cake crumbs, cocoa powder, desiccated coconut, apricot jam, warmed, coffee-flavored liqueur, water, dark chocolate, melted, white chocolate, melted

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.

graham cracker crumb crust, raspberry jam, cream cheese softened, sugar, half and half, lemon flavored instant pudding and pie filling, grated lemon peel

cream cheese, softened, sugar, all-purpose flour, egg, vanilla extract, almond extract, dark sweet cherries, drained, cherry pie filling, butter, melted and divided, vanilla wafers, crushed

cream cheese, softened, sugar, all-purpose flour, egg, vanilla extract, almond extract, dark sweet cherries, drained, cherry pie filling, butter, melted and divided, vanilla wafers, crushed

refrigerated piecrusts, tangy lemon tart filling, lemon meringue pie filling, whipping cream, sugar, garnish: lemon slices

sugar, water, coffee , espresso, instant, chocolate , bitter or semisweet, egg yolk, vanilla, cocoa, unsweetened , hershey s, all-purpose flour, baking powder, egg whites, cool whip free, raspberries

instant-espresso powder or instant-coffee granules, water, fine-quality bittersweet chocolate (not unsweetened), chopped, eggs, separated, granulated sugar, salt, unsweetened dutch-process cocoa powder, eggs at room temperature for 30 minutes, light brown sugar, chilled heavy cream, vanilla, malted milk powder, garnish: unsweetened dutch-process cocoa powder and chocolate curls

lemon cake mix (yellow cake mix may also be used), instant lemon pudding, eggs, sprite or 1 (10 oz) can other carbonated lemon-lime beverage