|Jewish Cookery Book|
|by Esther Levy|
When it was first published in 1871, this book offered practical advice for American-born Jews who did not have the benefit of a Jewish education.
Results 31 - 39 of 39 for chocolate mocha cake frosting
Cream the butter, ... greased shallow pan and bake in a slow oven, 350 degrees. Cream butter and sugar; add other ingredients. Beat well and spread on cake.
Mix all ingredients ... cup boiling water. Mix well. Pour into greased floured 9 x 13 pan. Bake 45 minutes at 350 degrees. Mix until smooth and frost cake.
Cream butter and ... whites and pecans. Cook in 3 (9") cake pans lined with waxed paper at 350 degrees for 30 minutes. Top with Mocha Chocolate Frosting.
Cream butter, sugar ... Cool thoroughly and frost with Mocha Frosting. Beat in ... frosting is too thick, add a few drops of hot tap water or brewed coffee.
Melt chocolate and butter together ... 9 inch layer cake pans. Bake at ... cooling. Fill and frost with coffee chocolate frosting as follows: Melt ... little more confectioners' sugar.
Soften butter. Sift ... over broken up chocolate and instant coffee. ... 3 round 9-inch cake pans which have ... plastic wrap. The frosting should be made ... serving. Serves 12-14. (Frost with Mocha Whipped Cream Frosting.)
Bake two cakes: 1 yellow cake and 1 chocolate cake using an ... and spread with mocha frosting, then add ... and all around outside of cake. (Ice 1 cake).
Melt chocolate and butter together ... 9 inch layer cake pans. Bake at ... cooling. Fill and frost with coffee chocolate frosting as follows. Melt ... little more confectioners' sugar.
Mix dry ingredients ... out clean. Cool cake, remove from ... between layers and frost. Put all ... heat and add chocolate, butter, and ... electric beater until frosting reaches desired consistency.
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