|Dutch Oven Cooking, Third Edition|
|by John G. Ragsdale|
Here's a handy little guide that's bound to be a hit on any camping trip. It shows you how to practice the delicious art of Dutch oven cooking.
1 - 10 of 39 for dutch chocolate cake
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Mix together in order of above. Bake at 400 degrees for 35 to 40 minutes or until done.
Heat oven to ... three 9-inch round cake pans generously with ... top with shaved chocolate curls. Refrigerate cake ... Increase cake flour to 2-3/4 c.
Mix sugar with eggs, then add milk. Mix flour, cocoa, salt, baking powder and baking soda together. Then add to sugar, eggs and milk mixture. Mix oil ...
Cream the butter ... with mocha frosting or any frosting desired. Note: To a chocolate frosting recipe, add cold coffee instead of milk or cream for mixing.
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.
Mix cake as directed. Make ... refrigerator. Cream butter, cream cheese, vanilla, and cocoa. Add powdered sugar, small amount at a time beating constantly.
Mix all the ... Heat sugar, milk, and butter to a boil and boil for 1 minute. Take it off the burner and add 6 oz. chocolate chips. Pour over a warm cake.
Mix cake according to box ... and stir in coconut and vanilla. Spread this between the layers of cake. Frost with Cocoa Frosting. Mix and spread on cake.
Mix and bake cake according to directions ... center crosswise. FILLING: Mix all together and spread between layers. Frost with dark Dutch chocolate frosting.
Punch holes in cake; pour milk and topping over cake. Let cool and frost with Cool Whip. Then sprinkle crushed Heath bars on top.
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