|Cocoa and Chocolate|
|by Walter Baker & Company|
The late 19th century saw a boom in the popularity of chocolate and chocolate products in America.
1 - 10 of 30 for cocoa chiffon cake
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Combine boiling water and cocoa; allow to ... completely blended. Pour into an ungreased 10 inch tube pan. Invert to cool. Bake at 325°F for 65 to 70 minutes.
Preheat oven. Sift ... Cool: 1/2 c. cocoa Measure level measurements ... tartar Follow large cake directions and bake ... consistency to spread, (3 to 5 minutes).
Pans to use: ... flour, corn starch, cocoa, baking soda, ... minutes or until cake tester comes out ... rack. This is a low salt, low sugar, low fat dessert.
This low-fat chiffon cake has a light, ... sift a little cocoa over the pan. ... platter and top with a light sifting of confectioners' sugar. Serves 16.
Heat oven to 325 degrees; stir cocoa into 3/4 cup ... 15 minutes, until cake tests done. Surface ... Frost with satin fudge frosting or satin mocha frosting.
Mix, stir until smooth. Cool about 20 minutes. Measure and sift into mixing bowl: 3 tsp. baking powder 1 3/4 c. sugar 1 tsp. salt Make a well, and ...
Prepare egg white ... Pour contents of cake flour mixture into small bowl. Stir cocoa into cake flour ... 3/4 cup Mocha Chiffon Filling, reserving 1/4 cup for garnish or frosting top.
Stir cocoa into water. Stir ... chocolate blend with sugar, butter, milk and vanilla. Put bowl in ice water. Add egg and beat until set enough to spread.
Stir cocoa and boiling water ... Immediately invert on heatproof funnel or bottle until cake is completely cool. ... pan. Spread cake with Chocolate Glaze.
Heat oven to ... boiling water and cocoa (cool). Sift into ... inch tube pan and bake from 65-70 minutes. Invert on funnel until cool. Frost as desired.
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