|The New Penguin Cookery Book|
|by Jill Norman|
The urge to cook comes from developing an understanding and appreciation of good simple food, and then wanting to produce it yourself.
1 - 10 of 43 for no fail chocolate cake
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Combine all ingredients ... square pan. Bake in a preheated 350°F oven until a toothpick inserted in center of cake comes out clean (about 45-50 minutes).
Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans or one 13 x 9 x 2 inch pan. In large mixer bowl combine dry ingredients. Add ...
Preheat oven to 350 degrees. Combine dry ingredients in a large mixer bowl. Add all other ingredients EXCEPT 1 cup boiling water. Beat 2 minutes with ...
Place all ingredients ... until light. Bake in medium oven at 350°F. Makes 8 or 9-inch square cake or you can double all ingredients for a 13 x 9 inch pan.
Mix all the ... minutes or when cake tester comes out ... a nice dark chocolate. Frost with cocoa cream frosting on the back panel of the Hershey's cocoa can.
Mix. Bake in 350 degree oven for 50 minutes.
Beat egg and sugar. Add salt and salad oil. Mix well. Meanwhile mix cocoa, buttermilk and baking soda in a small bowl, add to first mixture. Beat ...
Cook cocoa and hot water until thick like whipped cream. Cool. Cream shortening with sugar. Add eggs and beat well. Sift flour, measure and sift ...
Preheat oven to 350 degrees. Grease and flour 8-inch square pan. Put ingredients into bowl in order given. DO NOT mix until the last item is added. ...
Mix all ingredients and mix well. Bake 350 degrees about 30 minutes. Use 9x13 inch greased and floured pan.
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