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Results 1 - 10 of 31 for chiffon cake cocoa
Combine boiling water and cocoa; allow to cool. Sift ... into an ungreased 10-inch tube pan. Bake at 325°F for 65 to 70 minutes. Invert to cool.
Heat oven to 325 degrees; stir cocoa into 3/4 cup boiling water. ... 15 minutes, until cake tests done. Surface springs back ... or satin mocha frosting.
This low-fat chiffon cake has a light, soft crumb ... sift a little cocoa over the pan. Tap out ... sifting of confectioners' sugar. Serves 16.
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 ...
Pans to use: two 8 ... flour, corn starch, cocoa, baking soda, and remaining ... minutes or until cake tester comes out clean. Cool ... sugar, low fat dessert.
Preheat oven. Sift an ample ... Cool: 1/2 c. cocoa Measure level measurements and sift ... tartar Follow large cake directions and bake in 8x8x2 ... (3 to 5 minutes).
Preheat oven to 325 degrees. ... 1 hour. Place cocoa in small bowl. Add boiling ... Bake 65 to 70 minutes. Let cool completely before serving.
Combine boiling water and cocoa, stir until blended, cool. ... minutes. When cool slice horizontally into 4 layers. Ice with whipped cream icing.
Mix together water and cocoa. Beat egg whites until ... dusted angel food cake pan. Bake at 325°F for ... completely before removing from pan.
About 3 hours before serving ... two 9-inch round cake pans; line bottoms of pans ... or whipping cream, cocoa, and 1 tablespoon sugar ... lift and transfer them.
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