How To make Cocoa Crater Cake
Crater filling: 3 tb Butter or margarine
3 tb Hershey's cocoa
2/3 c Powdered sugar
1 tb Milk
1/4 ts Vanilla extract
=== 1 3/4 c All-purpose flour
1 1/2 c Granulated sugar
2/3 c Hershey's cocoa
1 1/2 ts Baking soda
1 ts Salt
1 1/2 c Dairy sour cream
1/2 c Butter or margarine;
-softened 2 Eggs
1 ts Vanilla extract
1/2 c Chopped nuts
Powdered sugar (optional) Recipe by: www.hersheys.com 1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking
pan. Prepare CRATER FILLING. 2. In large bowl, stir together flour, sugar, cocoa,
baking soda and salt. Add sour cream, butter, eggs and vanilla; blend on low speed. Beat on medium speed of electric mixer 3 minutes, scraping bowl occasionally. Pour batter into prepared pan. 3. Drop half teaspoonfuls of filling 1 inch apart over top
of batter. With fork, marble filling lightly over batter. Sprinkle nuts over top. 4. Bake 35 to 40 minutes or until wooden pick inserted in
cake portion near center comes out clean. Cool completely in pan on wire rack. Sprinkle powdered sugar over top, if desired. 12 to 15 servings. CRATER FILLING: 1. In small saucepan over low heat, melt butter. Add
cocoa, stirring constantly until blended and smooth. 2. In small mixer bowl, combine powdered sugar, milk and
vanilla. Add cocoa mixture; beat on high speed of electric mixer 2 minutes.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
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3 cups sweetened shredded coconut
2 cups sugar
1/2 cup water
How to Make a Crater
How can cake ingredients be whipped into a moon-like crater? This activity works in classrooms, camps and at home.
How to make a volcano cake
Recipe crafts can be a fun way to get kids into the kitchen for some easy cooking activities. This volcano cake combines kitchen science and simple kids' recipes for a fun birthday party cake or rainy day activity.
For the volcano:
180g butter
3/4 cup castor sugar
1½ cups self-raising flour
3 tsp cocoa
For the lava:
3 tbs golden syrup
2 tbs butter
a few drops of red food colouring
1 tbs warm water
1 tsp baking soda
Beat the butter and sugar together until creamy. Add the eggs one at a time, mixing in between.
Now add the flour and cocoa a little at a time until the mixture is smooth and well combined.
Grease and line a deep rounded oven-proof pudding bowl and then pour the mixture in.
Bake at 180°C (160° for fan-forced) for 35 minutes.
Leave it to cool for 10 minutes.
Turn it out, upside down and cut a crater in the top of the volcano. (See video.)
While it's cooling, make your lava:
Melt the golden syrup and butter in a small saucepan and then add the food colouring.
In a cup mix the warm water and baking powder together and then tip the baking soda mixture into the lava mixture and quickly pour it into the top of the volcano.
When you cut the volcano open, you will see the lava oozing out.
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Kidspot.com.au, we have all the games, craft and activities you need to keep them happy. Lots of educational and easy ideas. And did we mention cooking? There's LOADS of easy recipes for kids and busy families - dinners and treats, too.
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Keto Chocolate Peanut Butter Mug Cake | Low Carb Reese's Mug Cake Recipe
A Keto Chocolate Peanut Butter Mug Cake recipe that taste's like a Reese's peanut butter cup, but in cake form. This low carb mug cake is made in the microwave in just one minute, and from start-to-finish it takes less than five.
Written Recipe:
My Cookbook:
Instagram:
Things I Used In Today's Recipe:
No Sugar Peanut Butter:
Ramekin:
Blue Diamond Almond Flour:
***THESE OTHER FLOURS WILL WORK TOO
Sunflower Seed Flour:
Walnut Flour:
Confectioners Swerve:
Unsweetened Cocoa Powder:
Food Scale:
Nutritional Info:
454 Calories
37g Fat
10g Carbs
5g Fiber
6 NET CARBS
17g Protein
The giant Snickers cake recipe! | Appetizing.tv
Chocolate cake – The giant Snickers! | Appetizing.tv
Ingredients:
For the sponge cake:
5 eggs
1 teaspoon of vanilla essence
1 pinch of salt
130 g (4.6 oz) of sugar
50 ml (1/5 cup) of oil
25 g (0.9 oz) of cocoa
70 g (2.47 oz) of flour
1 teaspoon of baking powder
For caramel layer:
200 ml (6.76 fl oz) of whipping cream 33%
160 g (5.64 oz) of sugar
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