How To make Chocolate Pound Cake with Fudge Frosting Sl

Peanut Butter & Chocolate Prunes By Chef Neha Lakhani | Patisserie Royale

If you're looking for a fun chocolate prunes recipe for your kids with a healthy twist, this peanut butter stuffed prunes recipe is just for you. To entertain your kids as you make them, you can ask your little ones to help you too! It's super easy with no real cooking at all so try it out at home and let us know what you think! :)

preparation time 25 mins …

ingredients

12-15 pc delmonte prunes

100 g peanut butter crunchy

200 g dark chocolate for dipping

50 g white chocolate for decoration

little chopped pistachio for sprinkle

method

1.make a slight cut opening from top of the prune and fill in the peanut

butter with a spoon and clean the excess

2.melt the dark chocolate on a double boiler and dip in each prune one

by one , coat it well using a fork and take it out and keep parchment

paper o silicon mat and let it cool

3.melt some white chocolate and put it in a paper cone and pipe lines on

top of the coated prunes and sprinkle some crushed pistachios and let it

chill for 5 mins in the refrigerator till chocolate sets completely

4. Serve cold

ideas/serving suggestions/decorations

1. Can also fill with caramelized whole walnut

2. Can also fill with a biscuit or a sponge of your choice

equipment needed for this recipe

spoon

fork

steel bowls

pan to make a double boiler

weighing scale

tray

silicon mat or parchment paper

In case you want to make peanut butter at home, here's the best recipe!


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Moist Chocolate Cake from Scratch - Easy Fudge Icing - Step by Step - How to Bake Tutorial

Moist Chocolate Cake from Scratch - Easy Fudge Icing - Mama's Southern Baking Recipes - Recipe Downloads:

Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.

#collardvalleycooks #chocolatecakerecipe #bestchocolatecakerecipes #easyfudgeicing

Purchase Collard Valley Cooks Cookbooks:
Chocolate Coffee Layers (recipe in Vol. 1 Cookbook)
2 1/2 CUPS SELF-RISING FLOUR(WHITE-LILY)
1/2 TSP. SODA
1 TSP. BAKING POWDER
3/4 CUP COCOA
2 1/4 CUPS GRANULATED SUGAR
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
3/4 CUP COOKING OIL
3 EGGS ROOM TEMP.
1/2 CUP SOUR CREAM
1 CUP MILK
1 CUP HOT DARK EXPRESSO (STRONG COFFEE)
2 TSP.VANILLA FLAVORING
OR TSP. IF EXTRACT
Preheat oven to 350 degrees. In large separate mixing bowl whisk together flour, soda, baking powder, and cocoa and set aside. Using an electric mixer and mixing bowl, mix sugar, butter, cooking oil, and eggs. Add sour cream and milk.Begin adding dry ingredients 1/2 cup at a time. After adding 1 1/2 cups of dry ingredients, add hot coffee. Finish adding flour. Add vanilla. Batter will be thin. Pour into 3 well-greased and floured round cake pans, or into one 13”x9”x2” sheet pan. There is too much batter for two cake pans. Don’t fill cake pans over 3/4 “full. Bake until middle
of cake rises, and sides begin to pull away from edges of pan.
Do not open oven to check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cake. Watch close at end and take out when toothpick comes out clean.
“Very, very moist cake layers! This is my favorite homemade chocolate cake layer.” -Tammy

Fudge Frosting (recipe is in the Vol. 1 Cookbook)
8 CUPS POWDERED SUGAR
3/4 CUP COCOA
3/4 CUP EVAPORATED MILK
1 1/2 STICKS SALTED BUTTER OR MARGERINE
DASH OF SALT
2 TSP. VANILLA
Add powdered sugar to mixing bowl. Add a dash of salt. Add cocoa a little at a time as you are whisking the powdered sugar on low. Scrape the sides with a spatula to make sure it is mixed well.
Add evaporated milk to a liquid measuring cup. Add 1 1/2 sticks of softened butter to same measuring cup. Put in microwave until it is boiling. Add the liquid into mixer once boiling and mix on medium speed. Add vanilla extract. If it is too thick add water a tablespoon at a time until it reaches desired texture (it will thicken as it sits).
NOTE: Ice cake immediately.

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Healthy Eggless Oats Chocolate Cake | NO Maida, NO Sugar, NO oil, NO Condensed Milk, NO Jaggery

As we know one can never get enough of chocolate cakes, I for one see myself keep going back to a nice decadent chocolate cake most of the times. Here I bring to you a version for the folks who are health freaks but want a indulge from time to time.

Ingredients:
1/2 cup dates
1 + 1/4 cup hot milk
1 banana
1/2 tsp vanilla
1/4 cup ghee
1/2 tsp vanilla extract
1/2 cup wheat flour
1/2 cup oat flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
2 tbsp water
handful roughly chopped almonds and walnuts
2 tbsp chocolate chips


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Pista Cake || Pistachio pound cake || Tea Time Pista Cake || Cook with Kulsum

Pista Cake || Pistachio pound cake || Tea Time Pista Cake || cook with Kulsum


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CHOCOLATE AMARETTO CUPCAKES W/ AMARETTO BUTTERCREAM FROSTING???? | HOW TO MAKE | Ckath's Family vlog ????

#CkathsFamilyvlog #chocolateamarettocupcakes #howtomake

????INGREDIENTS????
For Chocolate Cupcakes
3cups Flour
2cups Granulated sugar
2/3cups Cocoa powder
2tsp Salt
1 cup Baking powder
2tsp Vinegar
1 cupVegetable oil
2cups Warm water
1cup Chocolate chips
Amaretto liquor
Cherry filling

For Amaretto Buttercream frosting

1 1/2cups Sugar
2cups liquid white eggs
10 Unsalted Butter sticks
2tsp Vanilla
2-3 tbsp Amaretto (it can adjust, depending on how boozy you want it to be)

Bake it at 350°F for 15-17mins. Happy Baking!

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Bake it at 350° F for 15-17 mins.

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