|Antoine's Restaurant Cookbook|
|by Roy F. Guste|
One of the oldest and most revered restaurants in the United States has opened its kitchens to delight readers with gourmet recipes.
Tip: Try chocolate cake for more results.
1 - 10 of 19 for mexican chocolate cake
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In large bowl ... and floured 13 x 9 x 2 inch pan in 350 degree oven for 30 to 40 minutes, until pick comes out clean. Cool and frost with chocolate icing.
Sift dry ingredients. ... 35 minutes. Cool cake before glazing. In small saucepan combine the chocolate, oil, corn ... Beat until glaze is smooth and shiny.
Mix together: 3/4 ... (6 oz. bag) chocolate chips Heat oven ... about 1 1/2 hours before transferring to rack. Makes nice large cake - no frosting necessary.
In a heavy ... Heat in saucepan cocoa, butter and milk. Add confectioners sugar and pecans. Should be a thin mixture. Spread on cake while it is still hot.
Beat butter for ... vanilla and grated chocolate. Combine flour ... butter/chocolate mixture. Put into a greased and floured pan. Bake at 350 degrees for 35-40 minutes.
Bring above to ... together and add the following: Bake in a greased and floured tube pan for 35 to 40 minutes at 325 degrees. Cool. Ice warm cake with:
Bring to a ... a tall saucepan. When mixture comes to a boil add remaining ingredients and mix until blended. Spread over cooled cake. Great for picnics.
Mix water, butter, ... cool slightly. Pour chocolate mixture over flour ... sugar, vanilla and nuts. Beat well. Pour on top of cake while both are still warm.
Combine butter, oil, chocolate and water in ... minutes. Make while cake is baking. Melt ... vanilla and nuts. Beat well. Frost cake while it is still warm.
Preheat oven to ... Combine butter, oil, chocolate and water in ... greased 12x18 inch cake pan. Bake 20 ... cake while still warm. Frosting is not stiff.
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