143174 unknownchef vanilla chocolate swirl cake Recipes

vanilla mixture, plain flour, baking powder, salt, butter, granulated sugar, eggs, vanilla, chocolate mixture, plain flour, cocoa powder, baking powder, salt, butter, granulated sugar, instant coffee powder dissolved in 2 tsp hot water, cooled, eggs, vanilla, glaze, plain chocolate, chopped, heavy cream, white chocolate, chopped, heavy cream

chocolate cake mix (regular size), reduced-sugar cherry pie filling, egg whites, vanilla extract, reduced-fat cream cheese, sugar substitute equivalent to 1/3 cup sugar, vanilla extract, egg whites

chocolate chip cake mix with pudding, eggs, vegetable oil, raisins, rolled oats, semi-sweet chocolate chips

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

vanilla bean (6-7 inches), sugar, cake flour, baking powder, salt, baking soda, unsalted butter, slightly firm, cream cheese, at room temperature , cut into 1-inch pieces, eggs, milk, pure vanilla extract, powdered sugar , for dusting

vanilla chocolate chip ice cream, root beer, cream, chocolate shavings

white chocolate truffles, butter, heavy cream, good quality white chocolate, broken into pieces., finish, white chocolate melted, method, line a loaf tin with parchment paper. place the butter and the cream in a saucepan and bring slowly to the boil, stirring constantly. boil for 1 minute, then remove the pan from the heat. add the chocolate pieces to the mixture, stir till melted ,then beat in the liqueur if using ( i didn tsp use it ).pour the mixture in the prepared tin and chill for 2 hours till firm. using a tsp, roll small amounts of the mixture into balls. chill for another 30 minutes., finish, dip the balls in the chocolate , allowing the excess to drip back into the bowl. place on nonstick baking parchment , swirl the chocolate with the tines of a fork and leave to harden., chocolate truffle cake, butter, caster sugar, eggs, lightly beaten, self raising flour, baking powder, cocoa powder, ground almonds, truffle topping, plain chocolate, butter, heavy cream, chocolate cake crumbs

flour, chocolate chips, walnut pieces, french vanilla cake mix with pudding, eggs, oil, water, cook-and-serve chocolate pudding mix, egg, water, mrs. richardson butterscotch caramel sauce , to taste, mrs. richardson hot fudge topping , to taste

cake mix (chocolate or vanilla), eggs, milk, canola oil, instant pudding (chocolate or vanilla)(5 1/8 oz. size), chocolate chips

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

vanilla pudding, yellow cake mix, chocolate pudding, water, sugar, whole eggs, chocolate chips

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

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 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

cake , vanilla, chocolate, or swirl, vanilla , chocolate, or swirl ice cream, slightly softened, coffee liqueur , or any liqueur you have on hand, divided, leftover coffee, divided, cocoa powder

pecans, light brown sugar, ground cinnamon, godiva dark chocolate, chopped (1 bar), cake flour, unsweetened cocoa powder, unsalted butter, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened (2 sticks), granulated sugar, eggs, egg yolk, vanilla extract, sour cream, at room temperature, sugar