|Coffee: A Dark History|
|by Antony Wild|
Linking alchemy, anthropology, politics, and science, Antony Wild uncovers the intrigue that coffee has woven into its 500-year history.
1 - 10 of 78 for dark chocolate frosting
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Combine confectioners' sugar ... beat to spreading consistency. Stir in vanilla. For glazed frosting stir in 1 tablespoon corn syrup. Makes about 2 cups.
Melt together butter and chocolate. Blend into ... to spread. This is very good on white cake. NOTE: If frosting stiffen add about 1 teaspoon hot water.
In heavy sauce ... heat, melt broken chocolate with butter, milk ... Mix in sugar and vanilla. Beat until thick enough to spread. Frosts 9 x 13 inch cake.
Mix butter, cocoa powder, and sugar in medium mixing bowl. Slowly add milk and extract. Add more milk a tablespoon at a time until desired texture ...
Heat oven to ... pans. Cool completely. Frost with Buttercreme Frosting. 8 to ... additional milk may be needed. Blend in vanilla. About 2 cups of frosting.
Combine dry ingredients. Add remaining ingredients except water. Beat 2 minutes. Stir in water. Pour into 13 x 9 inch greased and floured pan. Bake ...
Mix by hand ... minutes. Bring to boil and boil 1 1/2 to 2 minutes. Stir in 6 ounces chocolate chips. Keep stirring until cool and thick. Frost cooled cake.
Put the chocolate squares in a ... until it starts to thicken. For spreading consistency, it gets thick rather fast when it starts. Don't let stick in pan.
Bake 2 layers of chocolate cake. Cool. Sprinkle ... top of cherries. Frost cake with whipped cream frosting using the remaining ... little Kirsch or vanilla.
Heat oven to ... Melt butter and chocolate together over very ... about 30 minutes. Frost with Dark Chocolate Frosting. Melt butter ... or 9 inch layers.
Result Page: 1
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