|Layers of Flavors|
|by Ray Overton|
Charismatic chef and Atlanta cooking instructor Ray Overton uses the freshest produce and most contemporary ingredients to combine the flavors of ...
1 - 10 of 1,680 for 10 layer chocolate cake
Preheat oven to ... Grease two round cake pans and dust ... of the bottom layer with the chocolate icing. Then put ... meet. Leave cake to cool and enjoy!
Preheat oven to 350°F. Spray two 9-inch cake pans with cooking ... smooth. Fold in chocolate chips and nuts. ... top of cake layer, put on ... ice top and sides.
Cook 8 thin cake layers and let cool. ... creme, butter and chocolate bits. Stir until ... hole in center for easy slicing. The center piece goes to hubby!
Cake: Heat oven ... cake: Place one layer on serving plate, ... remaining whipping cream. Garnish with whole pecans chocolate curls. Store in refrigerator.
Mix oil and ... greased and floured cake pans. Bake about ... boiler. Boil for 10 minutes. Remove from ... Frosting must be pulled back onto cake until it sets.
In a bowl ... a rack for 10 minutes. Remove from ... above, except reduce the shortening to 2 tablespoons and add 1/4 cup peanut butter to the flour mixture.
Cream butter and ... or 9 inch) cake pans. Divide batter ... Let stand 1/2 hour. Beat until smooth. If too hard, add hot water or cream, stirring briskly.
For cake, cream together ... minutes for each layer. Cool on ... paste. Add milk and butter and bring to a rolling boil. Take off heat and spread on layers.
Heat oven to ... 8 inch round cake pans; sprinkle evenly ... cake, place 1 layer on serving plate, ... and spread with Cool Whip. Store in refrigerator.
Early in day: ... 25-30 minutes. Cool cake in pan on ... 3 hours. Prepare Chocolate Wafers. 5. Remove ... refrigerate. Cut chocolate into 12 wedges. Chill.
top of page