|The River Cottage Cookbook|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world.
1 - 10 of 19 for dong cake
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Bake a German chocolate cake according to package ... and whip until mixture will form soft peaks--4 to 6 minutes. Makes 3 c. Store cake in refrigerator.
Bake cake according to directions ... stack them on plate. Put in the refrigerator until chilled. Frost with chocolate frosting. Chill until ready to serve.
Mix cake according to directions. ... Place the other layer back on. Place the can of icing in the microwave for about 20 seconds; drizzle over the cake.
Prepare German chocolate cake mix as directed ... well blended. Place mixture between layers. Top cake with Betty Crocker sour cream chocolate frosting.
Bake cake in jelly roll ... cake. Then heat in microwave 1 can chocolate frosting mix (with lid removed) for 1 minute. Pour over cake. Marbelize with knife.
Bake cake according to directions ... bread knife. Mix together sour cream, sugar and Cool Whip. (Mix real good.) Spread between layers and on top of cake.
Cake: Mix cake ... vanilla. Add 1 tablespoon powder, then the other tablespoon water. Mix until smooth and pour over cake. Let glaze run down sides of cake.
Bake cake according to directions ... sugar and vanilla and mix 4 more minutes. Add flour mixture and beat 4 minutes more. Add powdered sugar until thick.
Bake cake in 2 round ... cup Crisco, 1 cup sugar and 1 teaspoon vanilla. Beat 4 minutes. Put between cake layers and frost cake with chocolate frosting.
Prepare and bake cake as directed. Bake ... Use chocolate icing to cover the sides. Make 1 day ahead of time. Store in sealed container in refrigerator.
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