How To make Devil's Fridgecake
1 Plain gelatin
1/2 c Cold water
1 ts Instant coffee
1 sm Chocolate fudge; instant
-pudd 1 pn Salt
3 c Cold skim milk
1 Chocolate pound cake
Combine gelatin, cold water and instant coffee in small saucepan. Wait one minute, until gelatin is softened, then heat gently over very low heat until gelatin melts. Remove from heat and set aside. Beat instant pudding mix, salt and cold milk until blended well. Stir in gelatin mixture and mix well. Cut pound cake into cubes. (Freeze the rest) Put half the cake cubes in a single layer in the bottom of a loaf pan. Pour on half the pudding mixture. Add a layer of the remaining cake cubes; pour on remaining pudding. Chill several hours until set. To serve, cut in thin slices and serve from pan. Makes 10 servings, about 150 calories each. Source: Orange County Register Newspaper -----
How To make Devil's Fridgecake's Videos
Easy chocolate cakes for two!
Death by Chocolate Icebox Cake - Quick and Easy Dessert Recipe
This Death by Chocolate Icebox Cake has layers of chocolate ganache, chocolate mousse and chocolate graham crackers all topped with chocolate sauce. It is very easy and your family and guest will love it.
The chocolate graham crackers help give the cake it’s structure and hold everything together. Plus, they’re more chocolate.
The chocolate mousse-like layer is not a true mousse, but is very mousse-like in texture. It’s also delicious. The chocolate ganache is thicker, so they contrast each other nicely.
original Recipe:
Quickest, Softest Eggless Chocolate Cake | Fluffiest Chocolate Cake in JUST 6 minutes #SHORTS
Chocolate cake in just 6 minutes? YES, please !
this is honestly the SOFTEST chocolate cake ever and so quick to put together! You just need to transfer the batter into a micro safe dish and cook it in the microwave for 6 minutes ( may take slightly longer or shorter depending on the power of your micro)
For this recipe you need to cook the cake on the regular heating mode- what you’d use to re-heat your food!
#Chocolate #Cake #Eggless
Ingredients -
* ¾ cup vegetable oil
* 1 + ¼ cup super fine sugar
* 1 cup yogurt ( homemade dahi works)
* 1+ ½ cup maida
* ¾ cup cocoa powder
* 1 tsp baking powder
* ½ tsp baking soda
* ¼ cup milk
1. For Chocolate Ganache -
2. For Mixing Bowl -
3. For Microwave Safe Dish -
Black Bottom Cupcakes | BlueBell Bake
Hello to all of you beautiful bakers! With Father's Day right around the corner, I thought this month's recipe video would be my dad's favorite dessert: Black Bottom Cupcakes! Devil's Food Cake with a chocolate chip cream cheese filling; you can't beat that! I hope you enjoy making these, and if you do make them, go ahead and share it with me on social media:
TikTok: bluebell.bake
Instagram: bluebell.bake
Recipe:
#baking #cupcakes #recipe
Triple chocolate pudding cake
BAKE AT HOME | Jamaican Ginger Loaf Cake | Cupcake Jemma
Make lockdown a little bit sweeter with this fool proof recipe for one of my favourite home bakes! This Jamaican Ginger Loaf Cake is perfectly moist, dense and moreish and the best thing of all is that it's so easy to make! (Oh, and your house will smell AMAZING). Serve it warm with custard or ice cream or slather it in butter! This recipe also keeps really well if stored in an air-tight container for a few days!
Make sure you take photos of your bakes and tag me so I can see what you are up to! @sallydells and use the tag #cupcakejemma
Stay safe, look after yourselves and have fun baking!
xxx
---------------
Preheat oven to 150C (fan assist)
I used a standard 2lb loaf tin, 21 x 10cm ( 7cm depth)
260g Plain Flour
2 tbsp Ground Ginger
1 round tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
115g Treacle
115g Golden Syrup
115g Muscovado Sugar
115g Butter
115 ml Water
2 Eggs
2 tbsp Milk
3/4 tsp Bicarbonate of Soda
For the Syrup:
250ml Water
100g Caster Sugar
50g Fresh Root Ginger
------------
KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
SALLY: @sallydells
DANE: @danepemberton
NIKKI: @nikkicoyne