|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.
Results 1 - 10 of 47 for hersheys dark chocolate cake
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Heat oven to ... out clean. Cool cake in rounds 10 ... to spreading consistency (additional milk may be needed. Blend in vanilla (about 2 cups frosting).
Combine dry ingredients ... pan or until cake tester inserted in ... minutes on a rack. Remove from pans, cool completely. Top with your favorite frosting.
Combine dry ingredients ... thin). Pour into greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 35- 40 minutes or until cake test is clean.
Heat oven to ... out clean. Cool cake in rounds 10 ... 3/4 cup for dark flavor. In small ... consistency (additional milk may be needed). Blend in vanilla.
Cook cake as directed on ... - mix with chocolate syrup (I use ... mousse - Cool Whip and last 3 candy bars. Refrigerate at least 1-2 hours before serving.
Split cake layers in half ... with liqueur. Melt chocolate bar (8 ounce) ... raspberry jam in center. NOTE: Frosting can be substituted with whipped cream.
Preheat oven to ... flour bundt pan. Mix all ingredients 4 minutes. Bake for 55 minutes. Cool 10 minutes. Remove from pan. Frost with melted Hershey bar.
Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl, combine dry ingredients. Add eggs, milk, oil, and vanilla - beat on ...
In a large punch bowl arrange layers of cake (cut up in about 1 inch squares), mousse, Cool Whip, and candy. Enjoy!
Heat oven to 350 degrees. Grease and flour 2 (9 inch) round baking pans or 13 x 9 x 2 inch baking pan. In large mixer bowl, stir together sugar, ...
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