How To make Kohl's Chocolate Sheath Cake
1/2 ts Cinnamon
2 c Sugar
2 c Flour
1 t Baking soda
1 Stick oleo
1/2 c Crisco shortening
2 tb Cocoa
1 c Water
1/2 c Buttermilk
2 Eggs
1 t Vanilla
NOTE: Requires a 16 x 11 x 1 or 11 x 17 x 1 pan. Sift together: Cinnamon, sugar, flour, and baking soda. Bring to boil: Oleo, Crisco, cocoa, and water. Pour over the flour mixture. Mix well, then add buttermilk, eggs and vanilla. Mix well. Pour into a well greased shallow pan (see note). Bake in a preheated 375 degree oven until a toothpick comes out clean. You'll have to test this according to your oven, then add the time required to this recipe. Frost the hot cake with chocolate frosting & top with nuts. NOTE: Fudge frosting is best on this sheath cake! Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
How To make Kohl's Chocolate Sheath Cake's Videos
Cole’s Filled Breadsticks: Caramel & Chocolate Review
This is a taste test/review of the Cole’s Filled Breadsticks in two flavors including Caramel and Chocolate. They were $3.59 each at Meijer.
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Cut the tortilla into thin strips! This recipe makes me never get tired of eating pizza.
Cut the tortilla into thin strips! This recipe makes me never get tired of eating pizza.
Ingredients:
1. 3 tortillas
2. 1 or 2 tomatoes
3. 100 grams of cheese
4. 1/2 bell pepper
5. 3 eggs
6. 150 grams of milk
7. Salt to taste
8. Pepper to taste
9. 50 grams of parsley
10. Vegetable oil.
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Sheet Pan Cilantro Lime Chicken Dinner | Circulon® Gourmet Cookware
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How to Make a Fancy Boutique Cake At Home
In this video we are making a boutique style cake- basically she is super shiny and fancy looking ;) this in total took me less than 2 hours to complete, including the waiting time, and is easier than you think ;D
I used a mud cake for this- the cakes that you see in these videos are usually bakery grade pre-mixes. I love and recommend these, especially because you know they will taste the same every single time, they are great quality and save you a lot of time. You can cover your cake with buttercream instead of ganache as the base if you prefer not to use ganache. I would recommend this if you are going to used a light coloured white chocolate ganache as your main pour over, as a dark chocolate ganache base might show through and make the final product look muddy if your pour over is slightly see through.
DARK CHOCOLATE GANACHE FOR BASE COAT:
400 grams dark chocolate (I use Nestle)
200 grams heavy cream
mix together and zap in the microwave for 30 seconds. stir and repeat. Pour through strainer if there are any stubborn little lumps.
POURING GANACHE:
350 grams dark chocolate (I use Nestle)
350 grams heavy cream
see methods for the previous recipe
For the chocolate sail, I used regular dark chocolate and white chocolate without any additions.
For the chocolate wrap around, I recommend adding some vegetable or canola oil. This makes it easier to cut through and gives you more time to play with your marble before the chocolate sets on you. For a total of 250 grams chocolate, I would recommend 1.5 tablespoons of oil mixed through.
That’s it :D I hope you guys enjoy this one!
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM
(not ideal under fondant, but great for warmer conditions)
ULTIMATE GANACHE RECIPES:
SWISS MERINGUE BUTTERCREAM:
VEGAN CHOCOLATE CAKE WITH VEGAN FROSTING:
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Rosie
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