55 half chocolate half white cake Recipes

cake flavoured vodka (e.g. pinnacle or three olives), dry white cake mix, cream flavoured vodka (e.g. pinnacle) or chocolate liqueur, half & half (10.5-18% fat cream ), cream (for topping ), sprinkles (for topping )

granulated sugar, fresh orange juice, frozen unsweetened raspberries, thawed, granulated sugar, fat-free milk, half-and-half, unsweetened chocolate, chopped, unsweetened cocoa, vanilla extract, granulated sugar, divided, butter, softened, egg yolks, all-purpose flour (about 1 oz), cream of tartar, egg whites, powdered sugar

oreo cookies, semisweet chocolate, white all-purpose , cake, or pastry flour, baking soda, salt, unsalted butter, softened, granulated sugar, eggs, beaten, pure vanilla extract, sour cream, water, semisweet chocolate chips, half and half , colored green with 1 drop mint green paste food coloring, semisweet chocolate chips, a little clear piping gel, flies

cookies, moist supreme dark chocolate cake mix, melted butter, egg, slightly beaten, fluffy white frosting (it must be the whipped fluffy kind), top cookie chocolate frosting, powdered sugar, melted butter, more of cocoa (depending on how chocolate-y you like it), vanilla extract, half-and-half , to make it spreadable

sponge, eggs - 5 (250g), almonds - 100g (grind in dry grinder with skin; be careful it doesnt get pasty), flour - 2 tbsp ( almonds + = half the weight of the eggs i.e. 125g ), baking powder - 1tsp, salt - 1 pinch, powdered sugar - 100g ( less than half the weight of the eggs), vanilla essence - 1 tsp, almond essence - 1 tsp, cream - 400ml (whipping/35% fat), icing sugar - 3-4 tbsp, almond essence - 1 tsp, kiwi-fruit - 2-3/depending on size, marmalade - 4 tbsp/heated well with 3 tbsp of water, almonds - 2 tbsp/ground with skin, white and dark chocolate for drizzling

betty crocker 1 step white angel food cake mix, cold water, reduced-fat chocolate sandwich cookies, finely crushed, betty crocker fluffy white icing, reduced fat chocolate sandwich cookies, cut in half

flour, sugar (can use half white and splenda if desired), unsweetened baking cocoa , sifted, baking soda, salt, applesauce, skim milk yogurt (or use low-fat or fat-free sour cream), vanilla, egg whites (or use 2 whole eggs)

all-purpose flour, sugar, unsweetened cocoa powder , dutch process if possible, baking soda, salt, canola oil or 1 cup light flavored olive oil, sour cream, water, distilled white vinegar, vanilla extract, eggs, cream cheese, room temperature, butter, room temperature, powdered sugar, creamy peanut butter, semi-sweet chocolate chips, smooth peanut butter, half-and-half

shortening, sugar, egg, egg white, vanilla extract, all-purpose flour, baking cocoa, soda, salt, milk, boiling water, sugar, half-and-half, butter, marshmallows, semi-sweet chocolate chips

chocolate milk, canola oil, eggs, dark chocolate cake mix, unsalted butter, and a half 7-oz jars marshmallow creme, dark chocolate chips, heavy cream, light corn syrup, half 12-oz can whipped vanilla frosting

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

angel food cake cut in half, peanut butter, bananas sliced or mushed, white chocolate melted, up to 1 cup dark or milk chocolate melted

eggs, separated, sugar, vanilla extract, cake flour , sifted, cream of tartar, half-gallon neopolitan (vanilla-chocolate-strawberry) ice cream in a rectangular carton, water, cornstarch, sugar, egg whites, at room temperature, vanilla, cream of tartar (make sure it is a fresh container, i.e. not stale), sugar, chocolate sauce (heated , if desired), raspberry sauce (heated , if desired), caramel sauce (heated , if desired)