|by Michael McLaughlin|
Nestled in New York's cutting-edge Flatiron district, Pamela Morgan's catering and carry-out shop, Flavors, is a runaway sensation.
21 - 30 of 175 for moist chocolate cake
Sift all dry ingredients; add the liquids and mix at medium speed for 2 minutes. Add eggs and vanilla, beating 2 more minutes. Batter will be thin. ...
Mix sugar and cocoa. Add water and other ingredients in order given. Bake 30 minutes at 350 degrees.
Pour boiling water ... Stir in 1/2 chocolate chips and cocoa. ... batter. Bake at 350 degrees for 40 minutes in a 9"x13" pan that is greased and floured.
Mix flour with ... vanilla, eggs and chocolate. Beat 3 ... minutes or until cake tester inserted into ... together. Blend in other ingredients until smooth.
Mix dry ingredients ... separately mixed liquids in the well and mix well with a spoon. Pour into greased 9 x 12 cake pan. Bake 35 minutes at 350 degrees.
Sift together first 6 ingredients. Add oil, coffee and milk. Beat 2 minutes. Add eggs and vanilla. Beat 2 minutes. Mixture will be very thin. Pour ...
Sift flour, sugar, cocoa, and salt together in a large mixing bowl. Blend in mayonnaise, water, and vanilla until well blended. Bake in two greased 9 ...
Melt butter, add ... while hot. Melt butter. Add cocoa and sweet milk. Bring to boil. Then add powdered sugar and nuts. Beat well. Pour over cake while hot.
Mix ingredients together, ... as a layer cake. Bake at ... feel it is finished. Ice anyway you wish or simply dust with powdered sugar. It is delicious.
Combine all ingredients above in order. Mix until smooth. Bake in greased and floured tube pan or 13 x 9 inch pan at 350 degrees for 35 to 40 ...
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