110530 shelly minute free chocolate peppermint cake Recipes

flour, granulated sugar, cocoa, baking powder, salt, milk, vegetable oil, vanilla, brown sugar, cocoa, boiling water, directions for chocolate pudding cake, heat oven to 350o., in a mixing bowl, stir together flour, sugar, 3 tbsp cocoa, baking powder and salt., a fork , mix in milk, oil and vanilla., spread the batter evenly in a lightly buttered 9-inch square baking pan ., combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. slowly pour boiling hot water over the batter and brown sugar-cocoa mixture., bake chocolate pudding cake for 40 minutes. let chocolate pudding cake stand for 5 minutes., spoon into dessert dishes or cut into squares., top chocolate pudding cake with ice cream or whipped cream.

chocolate fudge cake mix, water , vegetable and eggs called for on cake mix box, milk chocolate instant pudding mix, cold milk

chocolate fudge cake, cherry pie filling, almond extract, eggs, white sugar, butter, milk, chocolate chips

chocolate fudge cake mix, water, vegetable oil, eggs, chocolate-coated honeycomb candy , chunky crushed

sugar, king arthur unbleached all-purpose flour, baking cocoa, baking soda, baking powder, salt, milk, canola oil, eggs, vanilla extract, boiling water, heavy whipping cream, sugar, vanilla extract, crushed peppermint candy, divided, butter, baking cocoa, water, vanilla extract, sugar

whole wheat flour, unsweetened cocoa, baking soda, ground cinnamon, brown sugar, natural cane sugar or 1/2 cup sucanat, unsalted butter, applesauce, vanilla extract, egg, nonfat vanilla yogurt (or peppermint, mint chocolate chip, or chocolate), peppermint candy, crushed

all-purpose flour, unsweetened cocoa powder (not dutch-process), baking soda, salt, unsalted butter, softened, dark brown sugar, granulated sugar, eggs at room temperature for 30 minutes, unsweetened chocolate, melted and cooled, vanilla, well-shaken buttermilk, whole milk, egg yolks, all-purpose flour, confectioners sugar, vanilla, unsalted butter, cut into tbsp pieces and softened, milk chocolate, melted and cooled, unsweetened chocolate, melted and cooled

egg, beaten, milk (i used vanilla soy), sugar free torani syrup (i used sugar free peppermint), canola oil, multigrain pancake mix (i use this ), cocoa, scoop chocolate protein powder, salt

cake flour, salt, unsweetened chocolate, butter, white sugar, egg yolks, milk, divided, vanilla extract, baking soda, seven-minute frosting, crushed peppermint hard candies

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

chocolate fudge cake mix, instant vanilla pudding, instant chocolate pudding, eggs, water, oil, ghiradeli semiesweet chocolate chips, butter, powdered sugar, cocoa, milk

chocolate fudge cake mix (regular size), eggs, almond extract, cherry pie filling, sugar, milk, butter, semisweet chocolate chips

chocolate fudge cake mix (regular size), cherry pie filling, eggs, beaten, almond extract, sugar, milk, butter, cubed, semisweet chocolate chips

crushed sugar-free hard peppermint candies (about 11 candies), divided, frozen fat-free whipped topping, thawed, sugar-free chocolate instant pudding mix, fat-free milk

mint chocolate chip ice cream (such as blue bell mint chocolate chip), divided, fat-free chocolate lb cake (such as enten-mann s chocolate loaf), fat-free fudge ice cream topping, divided

chocolate cake mix, unsweetened applesauce, egg substitute, sugar-free instant chocolate pudding mix, water