|Three Generations of Chilean Cuisine|
|by Mirtha Umana-Murray|
Three Generations of Chilean Cuisine brings together 200 of Mirtha Umana-Murray's family recipes, call carefully selected to appeal to adventurous...
Tip: Try layer chocolate cake for more results.
1 - 10 of 24 for three layer chocolate cake
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Beat butter until ... into 3 greased layer pans and bake ... Add 6 ounces chocolate chips, stir in and be ready to frost cake. Frosting can set up fast.
Heat oven to 350°F. Line three 9-inch round cake pans with wax ... water; stir in chocolate until melted. Cool. ... chocolate. Place one layer on cake plate ... frosting. Makes 12 servings.
Combine all in ... lined) 9 inch cake pans at 350 ... spreading consistency. Frosting can be beaten with mixer; the final consistency is different, but o.k.
Cream butter and sugar. Add eggs one at a time. Add flour and milk alternately. Stir in vanilla. Bake at 350 degrees for 30 minutes in 9 inch pans.
Dissolve instant coffee in warm water. Mix all ingredients together. Pour into greased bundt or tube pan. Bake at 350 degrees for 40 to 45 minutes or ...
Cream butter and ... Blend in melted chocolate and vanilla. Add ... Spread mixture between layers of angel food cake. Chill at ... Serve with whipped cream.
Thoroughly blend flour ... and spread over layer #1. With electric ... ounce of sweet chocolate or peanut butter ... peanuts. Chill 2-3 hours or overnight.
CAKE: Preheat oven ... with flour. Melt chocolate and sift together ... one at a time. If mixture gets too soft to spread, refrigerate for a few minutes.
Mix together and ... spread over bottom layer. Mix together and spread on second layer. Top with remaining Cool Whip. Sprinkle with 1/2 cup of chopped pecans.
Grease 3 (8 or 9 inch) layer pans and line ... Stir together cocoa, chocolate flavoring and boiling ... and frost entire cake. Cream butter, ... beating to spreading consistency.
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