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Results 111 - 120 of 138 for german chocolate icing
Sift dry ingredients into a 9 x 13 inch pan. Make 3 holes in dry ingredients. Mix vinegar, oil and vanilla and pour in pan. Pour water in ...
Melt chocolate in a double boiler. Add ... lady fingers on top. Refrigerate overnight. Serve with whipped cream. Makes 8-10 servings. Fat City!
Melt chocolate in top of double boiler. ... lady fingers on top. Chill 12-24 hours in refrigerator. Cut in squares to serve. Makes 8-9 servings.
114. GERMAN CHOCOLATE PIE
Melt chocolate and butter over low heat. ... chocolate mixture. Bake at 325 degrees for 40 minutes or until brown and fairly firm. Allow to cool.
Mix together the cake mix, pudding, eggs and milk. Beat 3 to 4 minutes. Spray bottoms of 2 or 3 layer cake pan, lay circle of waxed paper ...
Cream shortening and sugar; separate eggs. Add yolks, one at a time. Add flour and milk; beat. Fold in beaten egg whites and beat. Bake at ...
Cream shortening, sugar and salt together. Add eggs. In separate bowl; sift flour and cocoa. Add flour and milk alternating each mixture ...
118. CHOCOLATE ROLLOVER
Mix cake mix according to ... over baked cake. Sprinkle on nuts and chocolate chips. Then pour rest of water on top. Bake 350 degrees until done.
Melt chocolate and blend with boiling water. ... Bake at 350 degrees for 25 minutes. Mix and spread on cake. Mix and spread on cake over filling.
Cream shortening and sugar, add ... buttermilk. Add melted German chocolate. Bake in tube pan ... opening. This cake will stay fresh several weeks.
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