286244 double chocolate butter cake ice paula Recipes

chocolate ice cream (we have used triple ), cookie crumbs, your choice, nuts , preferably pecans, hot fudge, candy, chocolate cake mix, eggs, divided, butter, divided, cream cheese, softened, cocoa powder, powdered sugar, vanilla, nuts, chopped

semisweet baking chocolate (16 1 oz. squares), butter or 2 cups margarine, sugar, half-and-half cream, pure vanilla extract, salt, eggs, semi-sweet chocolate chips, butter or 2 tbsp margarine, milk, corn syrup, dessert topping mix, milk, pure vanilla extract

double chocolate brownie mix, eggs, canola oil or 2 tbsp plain yogurt, water, caramel ice cream topping, whipping cream, pecans, toasted and coarsely chopped, pecans (for decoration)

butter, semisweet chocolate pieces (1 cup), recipe praline sauce (see below ), eggs, egg yolks, sugar, vanilla, all-purpose flour, unsweetened cocoa powder, pecan halves, toasted

butter, softened, mayonnaise, sugar, eggs, at room temperature, chocolate, melted and cooled, vanilla, all-purpose flour, baking soda, salt, milk, butter, softened, icing sugar , sifted, instant coffee , dissolved in (i use an instant espresso), boiling water, salt, boiling water, unsweetened cocoa, vanilla, chocolate shavings , for decoration

white chocolate, butter, milk, caster sugar, vanilla extract, eggs, lightly beaten, self-rising flour, plain flour, white chocolate, butter, softened, icing sugar , sifted, vanilla essence

chocolate wafer cookies, crushed, butter, melted, cream cheese, softened, caster sugar, vanilla essence, eggs, white chocolate, melted, orange liqueur or 2 tbsp raspberry liqueur, dark chocolate, melted, dark chocolate, butter, vegetable oil

butter, softened, brown sugar, sugar, egg, almond extract, all-purpose flour, cocoa, baking soda, salt, chocolate chips, maraschino cherry, well drained, chopped , reserve juice, baking chocolate squares, butter, powdered sugar, half-and-half, maraschino cherry juice, maraschino cherry, halved

butter or 1/2 cup margarine, boiling water, all-purpose flour, salt, eggs, granulated sugar, flour, cornstarch, salt, milk, unsweetened chocolate, whipping cream, egg yolks, vanilla, unsweetened chocolate, butter, powdered sugar, milk

butter, sugar, eggs, mashed bananas (medium in size), bicarbonate of soda, boiling milk, baking powder, plain flour, cocoa, melted butter, cocoa, icing sugar

soft butter, cocoa, icing sugar (about 1 lb), vanilla (add 1 tsp orange or almond as well for a new twist), milk

cake, chocolate cake mix, chocolate instant pudding mix, rum, water, vegetable oil, semi-sweet chocolate chips, divided, raspberry glaze, raspberry preserves, rum, chocolate icing, remainder of semi-sweet chocolate chips from cake recipe, shortening, white chocolate

unsalted butter, milk chocolate, chopped, cake flour, all-purpose flour, unsweetened cocoa powder, salt, eggs, sugar, pure vanilla extract, vanilla ice cream , for serving optional

granulated sugar, crisco shortening, egg, vanilla extract, plain yogurt or 1/2 cup buttermilk, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, folgers classic roast brewed hot coffee, chocolate chips (semi-sweet chocolate, milk chocolate or white chocolate), icing sugar

cake, flour, unsweetened cocoa, baking soda, salt, sugar, extra virgin olive oil, sour cream, eggs, bitter sweet chocolate, melted, cooled, strong coffee, room temp, bittwesweet chocolate, melted, room temp, sour cream, room temp, unsalted butter, softened, powdered sugar, milk

butter or margarine, softened, sugar, vegetable oil, eggs, milk, sour cream, vanilla, flour, baking powder, baking soda, baking cocoa, cinnamon, shredded zucchini, chocolate chips

chocolate squares, butter, granulated sugar (i use splenda and cut back to 1 1/2cup), eggs, vanilla, flour, walnuts or 1 1/2 cups pecans, coarsely chopped, put aside 1/2 cup, chocolate chips

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.