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6 oz German's Sweet Chocolate (or any sweet chocolate), chopped; 1 tsp vanilla extract; 1 tbsp unsalted butter, softened; 1 / 2 cup light corn syrup; 1 cup granulated sugar; 1 cup pecan half; 1 1 / 2 cup chopped pecan; 3 / 4 cup evaporated milk; 4 egg yolks; 2 oz German's Sweet Chocolate, chopped; 1 tsp vanilla extract; 1 tsp light rum; 1 1 / 2 ...
Beyond the basic cake recipe—a mix of self-rising flour, eggs, shortening, sugar, milk, and vanilla—the cake has a cinnamon-brown-sugar filling and is iced with a warm mixture of powdered ...
Combine 6 Tbsp. butter and remaining 5 oz. chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate ...
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
Spoon dollops of the peanut butter batter into the dish and fill in the gaps with the chocolate batter. Gently swirl the batters together with a table knife. Set a baking sheet on the bottom of the oven. Bake the cake in the center of the oven for 1 hour and 5 minutes, until a toothpick inserted into the center comes out clean.
MIX cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
When you look at this recipe or others of the same time period, like chocolate Depression cake or war cake, ... Preheat the oven to 325°F and grease a 9x5-inch loaf pan.
In 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in The Dallas Morning News. [2] It was created by Mrs. George Clay, a homemaker from Dallas, Texas, [2] and used the "German's Sweet Chocolate" baking chocolate introduced over a century earlier in 1853 by American baker Samuel German for the Baker's Chocolate Company of Boston, Massachusetts. [3]
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