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Results 101 - 110 of 117 for choco cake
Butter bottom of 9"x13" pan. ... crackers on top. Refrigerate 2 hours. Then frost. FROSTING: Mix together; spread on cake. Refrigerate 24 hours.
102. CHOCOLATE CHIP CAKE
350 degrees for 1/2 hour Beat all ingredients together. Pour into 8 x 8 pan, greased and put chocolate chips on top (sprinkle).
Must be made 1-2 days ahead and kept in refrigerator. Butter 9 x 13 inch pan. Line with whole graham crackers. Mix 2 small packages pudding ...
104. RIBBON CAKE
Cream first 4 ingredients. Add ... 2 env. Nestles choco-bake 1 tsp. vanilla In ... vanilla. Mix well. Add confectioners' sugar. Beat until creamy.
Butter a 9 x 13" ... ICING: Beat the Choco Bake, Karo syrup, vanilla, butter, ... until smooth and spread it over cake. Refrigerate for 24 hours.
Preheat oven to 375 degrees. Mix graham cracker crumbs, 1/4 cup sugar, cocoa, and melted butter together. Pat in bottom and halfway up ...
Mix pudding, vanilla and milk at low speed. Let stand 5 minutes. Fold in Cool Whip. Line 9x13 pan with graham crackers. Pour 1/2 of the ...
108. HO HO CAKE
Grease and flour 12"x20" pan. Bake 2 Jiffy cake mixes as directed on package. ... and vanilla. Add Choco Bake, hot water and powdered ... tablespoons cocoa. Mix well.
Combine cake mix, pudding mix, milk, eggs ... degrees for 50 to 55 minutes. Cool 30 minutes in pan then finish cooling on rack. Frost cooled cake.
110. ECLAIR CAKE
Mix above ingredients until smooth and creamy. (The choco-bake is sometimes hard to ... evenly over graham crackers. Refrigerate 24 to 48 hours.
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