|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
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Grease and flour 2 or 3 (9 inch) layer cake pans. In large ... cocoa/confectioners' sugar alternately with milk. Beat until of spreading consistency. Add vanilla.
Grease and flour ... 2 (9-inch) layer cake pans. Mix first ... consistency, adding an additional 1 tbsp. milk, if needed. Add 1 tsp. vanilla. Makes 2 3/4 cups.
Melt chocolate and butter in ... peaks. Spoon over cake in pan, smoothing ... chocolate. Serve chilled. Serves 12 to 16 cut small pieces, it's wonderfully rich!
In a mixing ... broken up. Add cake mix, eggs and ... 45 minutes. Prepare chocolate glaze in a ... cake. This cake will stay fresh and moist for a week!
Heat oven to 350 degrees. Brush cake pans with melted ... until needed. Melt chocolate in top of ... layers. See Potpourri Section for Chocolate Icing Recipe.
Preheat oven to ... two 9 inch cake pans in large ... remove and cool completely. Frost with buttercream icing or Cool Whip. Decorate with chocolate shavings.
Grease and flour ... 9 inch layer cake pans. Mix first ... alternately with the milk. Beat to spreading consistency. Add vanilla. Beat. Makes 2 3/4 cups frosting.
Grease and flour ... 9 inch layer cake pans. Mix first ... at 350 degrees for 30 to 35 minutes. Cool in pans 10 minutes. Remove and cool on racks. Frost.
Grease and flour ... two 9 inch cake pans. Mix first ... Pour into pans. Bake at 350 degrees for 30-35 minutes. Remove cake from pans when cool; frost.
Grease and flour pan. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients for 3 minutes or until light ...
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