89930 hanukkah gelt double fudge chocolate layer cake Recipes

sugar, oil, eggs, vanilla, all-purpose flour, salt, baking soda, baking powder, cinnamon, cocoa , measured then sifted, warm flat cola drink, chocolate chips, melted and cooled, shortening, unsalted butter or 3/4 cup unsalted margarine, vanilla, cocoa , measured then sifted, sugar , measured then sifted, up to 4, water or 1/2 cup cola or 1/2 cup half-and-half, gold chocolate coins, colored sprinkles or candy sprinkles

thx to : texas recipes.com, cracker barrel double fudge coca-cola cake, coca-cola, oil, margarine, cocoa, sugar, flour, salt, eggs, buttermilk, baking soda, vanilla

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)

chocolate cake mix (regular size), buttermilk, egg, egg whites, cold fat-free milk, instant white chocolate pudding mix or 1 package (3.4 oz) instant vanilla pudding mix, grated orange peel, orange extract, heavy whipping cream , whipped, semisweet chocolate, chopped, fat-free milk, butter

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)

unsweetened chocolate, butter, softened, granulated sugar, light brown sugar , packed, eggs, cake flour, baking soda, salt, sour cream, hot coffee, vanilla, whipping cream, semi-sweet chocolate chips, water, unsweetened cocoa, instant coffee, butter, softened, powdered sugar, divided, sliced almonds, toasted, caramel candy (about 1 oz), water

chocolate pirouette-crusted cake, dressed up to wow any crowd , a fudge layer cake is garnished with rolled wafer cookies for a company s coming look that takes only 10 minutes to put together., pepperidge farm chocolate fudge 3 layer cake, a 13.5-oz canister pepperidge farm chocolate hazelnut pirouette (about 18)

semisweet chocolate (fine-quality , such as callebaut), coffee, hot, sugar, all-purpose flour, unsweetened cocoa powder (not dutch process), baking soda, baking powder, salt, eggs, vegetable oil, buttermilk (well-shaken), vanilla, semisweet chocolate (fine-quality , such as callebaut), heavy cream, sugar, light corn syrup, unsalted butter

fine-quality semisweet chocolate , such as callebaut, hot brewed coffee, sugar, all-purpose flour, unsweetened cocoa powder (not dutch process), baking soda, baking powder, salt, eggs, vegetable oil, well-shaken buttermilk, vanilla, fine-quality semisweet chocolate , such as callebaut, heavy cream, sugar, light corn syrup, unsalted butter

all-purpose flour, plus more, all-purpose flour , for dusting, sugar, unsweetened cocoa powder, baking soda, baking powder, kosher salt, buttermilk, vegetable oil, eggs, vanilla extract, freshly brewed hot coffee, semisweet chocolate, coarsely chopped, unsalted butter, at room temperature, egg yolk, vanilla extract, sugar , sifted, plus, sugar , sifted, instant coffee granules, water

butter chocolate cake or devil s food chocolate cake, split in half., profitteroles, water, salt, butter, sugar, all-purpose flour, eggs, baking powder, heavy cream, powder sugar, banana, powder sugar, sugar glaze, sugar, water, crushed hazelnuts, cocoa powder, cream layer, heavy cream whipped with 2 tbsp powder sugar to soft peaks, top chocolate layer, plain chocolate, chopped, heavy cream, butter

sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, chocolate fudge frosting, butter or margarine, cocoa, powdered sugar, milk, vanilla extract, melt butter. stir in cocoa. alternately add powdered sugar and milk, beating to spreading consistency. add small amount additional milk, if needed. stir in vanilla. about 2 cups frosting.

double fudge cake, all purpose flour, unsweetened cocoa, baking soda, salt, crisco shortening , softened, sugar, vanilla, egg yolks, cold water, egg whites, sugar, evaporated milk, sugar, unsalted butter, semi-sweet chocolate morsels, karo

cake, shortening, sugar, eggs, all purpose flour, cocoa, baking soda, salt, buttermilk, vanilla, cream cheese-softened, butter-softened, cornstarch, sweetened condensed milk, egg, vanilla, butter-softened, powedered sugar, cocoa, milk, teaspooon vanilla, chopped walnuts or pecans-optional

cake, unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans, unbleached all-purpose flour (8 3/4 oz), plus extra for dusting pans, unsweetened chocolate , coarsely chopped, dutch-processed cocoa (3/4 oz), water, sugar (12 1/4 oz), baking soda, table salt, buttermilk, vanilla extract, eggs, egg yolks, semisweet chocolate , finely chopped, unsalted butter (1 stick), sugar, corn syrup, vanilla extract, table salt, heavy cream (cold )

chocolate eclair cake, instant vanilla pudding mix, milk, chocolate graham crackers, milk, unsweetened cocoa powder, white sugar, butter, vanilla extract, in a large bowl, combine pudding mix and 3 cups milk; mix well. fold in whipped topping and beat with mixer for 2 minutes., in a buttered 9x13 inch baking dish , spread a layer of graham crackers on the bottom of the dish., spread 1/2 of the pudding mixture over crackers , then top with graham crackers. spread remaining pudding over crackers; top second pudding layer with another layer of crackers., make topping : in a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. mix well and cool., pour sauce over graham cracker layer and refrigerate until set; serve.

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

chocolate mug cake, coffee mug, flour plain not selr rising, baking cocoa, sugar, egg, milk, oil, chocolate chips, splash of vanilla