|The Art of Dutch Cooking|
|by C. Countess Van Limburg Stirum|
This volume of 200 recipes offers a complete cross-section of Dutch home cooking. A whole chapter is devoted to the Dutch Christmas, with recipes ...
Tip: Try dutch chocolate cake for more results.
Results 1 - 10 of 16 for double dutch chocolate cake
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Grease 1 1/2 ... mix of: 1/3 c. sugar 1/3 c. brown sugar Pour 1 1/2 cups boiling water over cake. DO NOT STIR. Bake 45 minutes at 350 degrees. Serves 8.
Bake cake in 2 layers, ... butter and vanilla. Boil about 5 minutes or until a soft ball forms in cold water. Add butter and vanilla. Beat and spread on cake.
Punch holes in cake; pour milk and topping over cake. Let cool and frost with Cool Whip. Then sprinkle crushed Heath bars on top.
Heat oven to 350 degrees. Grease 13 x 9 inch pan. In large bowl, combine base ingredients; mix until crumbly. Reserve 2 cups for topping; press ...
Blend all ingredients but chips ... full minutes. Add chips by folding in. Pour into greased bundt cake pan or tube pan. Bake 55 minutes at 350 degrees.
Cream butter and sugar, adding sugar gradually, until fluffy. Add eggs, one at a time. Add flour, icing mix and chopped nuts to creamed mixture. Stir ...
Cream butter and add sugar. Beat in one egg at a time. Stir in by hand remaining ingredients. Bake in a greased tube pan for 60 minutes at 350 ...
Cream butter at ... NOTE: Nuts and double Dutch chocolate frosting mix are ... recipe. Test for doneness after 60 minutes. Observe dry shining top crust.
Heat oven to ... inch pan. Stir cake mix, eggs and ... stiff). Stir in chocolate pieces and nuts; ... for 20-25 minutes. Cut into bars. Makes 3 dozen bars.
Blend pudding, eggs and milk. Add cake mix. Blend well ... Fold in cherries and nuts. Grease and flour a tube pan. Bake at 350°F for 50 to 60 minutes.
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