81 hot milk cake white Recipes

baking mix, white sugar, unsweetened cocoa powder, chopped walnuts, milk, vanilla extract, brown sugar, unsweetened cocoa powder, boiling water

all-purpose flour, baking powder, salt, white sugar, unsweetened cocoa powder, milk, butter, melted, brown sugar, unsweetened cocoa powder, water

yellow cake mix (regular size), baking soda, water, egg whites, unsweetened applesauce, cold fat-free milk, sugar-free instant vanilla pudding mix, vanilla extract, fresh raspberries, divided, fat-free hot fudge ice cream topping, light corn syrup

butter or margarine, softened, sugar, divided, eggs, separated, hot mashed or riced potatoes (no milk, butter or seasoning added), all-poupose flour, baking cocoa, baking powder, ground cinnamon, ground nutmeg, milk, vanilla extract, chopped nuts, fluffy white frosting, egg whites, sugar, water, light corn syrup, salt, vanilla extract

skim milk, cook and serve pudding mix, chocolate cake mix, water, applesauce, egg whites

all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, white sugar, eggs, vegetable oil, milk, vanilla extract, strong, hot, brewed coffee, smooth peanut butter, butter, softened, sugar, vanilla extract, heavy cream, sugar, unsalted butter, unsweetened cocoa powder, egg white, vanilla extract, salt, heavy cream

flour , 1 cup cocoa pwd , 2 1/4 tsp baking soda , 1 1/4 tsp baking pwd , pinch of salt and cinnamon - sifted, chocolate, milk, hot strong coffee, margarine/oil, vanilla, sugar, white mousse, melt 4 oz white chocolate with 1/4 cup cream over double boiler ., beat 3/4 cup cream until soft peaks form ., same way whip 1 egg white and 1 tbsp sugar separately ., fold everything together ., dark icing, melt 12 oz chocolate with 4 oz butter , 1 tbsp honey, whisk along with 1/2 cup sourcream and keep it smooth .

carrots, peeled and thinly sliced, eggs, cooking oil, white sugar, all-purpose flour, baking powder, butter or margarine, white sugar, instant hot chocolate mix, milk

butter, softened, sugar, divided, eggs, separated, hot mashed potatoes (without milk or butter), king arthur unbleached all-purpose flour, baking cocoa, baking powder, ground cinnamon, salt, ground nutmeg, milk, vanilla extract, chopped nuts, sugar, egg whites, water, light corn syrup, salt, vanilla extract

shortening, mugs , plus 2 tbsp unbleached flour, mugs sugar, baking soda, heaping tbsp cocoa, eggs, milk, vanilla, mugs boiling water, all ingredients in the cake use a large coffee mug (10 oz) instead of measuring cups., semisweet chocolate chips, egg whites, superfine granulated sugar, butter, room temperature, vanilla, whipping cream, butter, semisweet chocolate chips .

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

butter , for coating cake pans, sugar, cake flour, cornstarch, baking soda, salt, unsweetened cocoa , preferably dutch process, instant coffee, boiling water, sour cream, vanilla extract, egg whites, at room temperature (you may want to save yolks to use in the frosting), unsalted butter, melted, but not hot, soft and creamy double chocolate frosting, egg substitute , or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary, unsweetened cocoa, instant coffee, vanilla extract, salt, unsalted butter, at room temperature, unsweetened chocolate, melted, sugar (sifted if it contains hard lumps), light corn syrup

butter , for coating cake pans, sugar, cake flour, cornstarch, baking soda, salt, unsweetened cocoa , preferably dutch process, instant coffee, boiling water, sour cream, vanilla extract, egg whites, at room temperature (you may want to save yolks to use in the frosting), unsalted butter, melted, but not hot, soft and creamy double chocolate frosting , recipe follows, special equipment : 2 (8-inch) cake pans, egg substitute , or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary, unsweetened cocoa, instant coffee, vanilla extract, salt, unsalted butter, at room temperature, unsweetened chocolate, melted, sugar (sifted if it contains hard lumps), light corn syrup

salt, cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines), extra-virgin olive oil, butter, ribs celery with leafy tops, finely chopped, onion, finely chopped, red bell pepper, seeded and finely chopped, garlic, finely chopped, bay leaf, freshly chopped thyme leaves , several sprigs, grated lemon zest, freshly ground black pepper, fresh lump crabmeat , picked for shells and flaked, seafood seasoning (recommended : old bay), all-purpose flour, milk, freshly grated nutmeg , to taste, dijon mustard, grated sharp white cheddar, shredded gruyere or swiss cheese, hot sauce (recommended : frank s red hot), panko bread crumbs, a generous handful flat-leaf parsley, finely chopped, grated parmigiano-reggiano cheese , a couple of handfuls

bittersweet chocolate, sugar, unsalted butter, room temperature, sour cream or 1/2 cup buttermilk, egg, egg whites, cake flour (not self-rising), dutch-processed cocoa powder or 1/2 cup natural cocoa powder (can be used interchangeably in this recipe), hot strong coffee or 2 tsp instant espresso or 2 tsp instant coffee powder (dissolved in 1 cup hot water), baking soda (added last), bittersweet chocolate, instant espresso coffee powder, boiling water, unsalted butter, melted, dutch-processed cocoa powder or 1 tbsp natural cocoa powder (plus a scant pinch of baking soda), sugar, low-fat milk (skim is fine), vanilla extract

egg whites, granulated sugar, unsalted butter, room temperature, white chocolate, melted and cooled, dark chocolate, melted and cooled, ground cinnamon, sweet ancho chile pepper, cayenne pepper, vanilla extract, butter, sugar, eggs, all-purpose flour, baking powder, ground cinnamon, salt, whole milk, vanilla extract

sugar, all-purpose flour, cocoa powder , preferably dutch-process, baking powder, baking soda, salt, eggs, milk, vegetable oil, pure vanilla extract, very hot water, mint chocolate chip ice cream, slightly softened, cream, semisweet chocolate, cream, white chocolate, drops mint extract , optional

all-purpose flour, salt, baking powder, ground cinnamon, granulated white sugar, light brown sugar , packed, vegetable oil, eggs, pure vanilla extract, chopped baking apples , chop by hand not the food processor, chopped walnuts, raisins , soaked in hot water for 15 minutes, drained, and, glaze, powdered confectioners sugar, heavy cream or milk