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How To make Tropical Double Fudge Cake
1 pk Devil's food cake
1 sm Instant vanilla pudding
1/2 c Light sour cream
1/2 c Semi-sweet chocolate chips;
- melted 1/4 c Raspberries; pureed
SAUCE:
1/2 c Mango; chopped
1/2 c Raspberries
Powdered sugar Kiwis; sliced Make the batter for the devil's food cake as directed and mix in the melted chocolate, light sour cream, vanilla pudding, pureed raspberries. Bake as directed. Sauce: Cook the mango and raspberries until smooth with sugar to taste (you can puree them). Garnish with kiwis.
How To make Tropical Double Fudge Cake's Videos
Easy CHOCOLATE CUPCAKES with Chocolate Buttercream Frosting
This Chocolate Cupcake recipe is so easy and the results are amazing every time. Top them with our 6-minute Chocolate Buttercream Frosting and you have the ultimate chocolate lovers cupcake!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHOCOLATE CUPCAKE INGREDIENTS:
►1 1/2 cups all-purpose flour measured correctly
►1 cup granulated sugar
►1/3 cup natural unsweetened cocoa
►1 tsp baking soda
►1/2 tsp salt
►1 cup warm coffee or 8 fluid oz
►1 Tbsp white distilled vinegar
►1/3 cup olive oil or vegetable oil
►1 large egg room temperature
►2 tsp vanilla extract
???? PRINT RECIPE HERE:
Vanilla Extract Recipe:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
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Stainless Steel Disher:
Large Whisk:
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Decorating Piping Bag:
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Wire Rack:
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Disguise Glasses with Nose:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:43 Whisking dry ingredients
1:01 Whisking wet ingredients
1:25 Combining dry and wet together
1:45 Filling cupcake tins
2:29 How to bake cupcakes
3:10 Making chocolate buttercream frosting
4:53 Filling piping bag with frosting
6:30 Frosting cupcakes
7:10 Taste test
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Cake cream in 2 ingredients without beater | Home made Cake cream | cream recipe
Hi Friends,
Cream Recipe without Beater, Whisk, Milk and Cream. Cream preparation in mixer jar. This is easy preparation of cream. Kindly don't expect bakery perfection in this cream. This is made of only 2 ingredients without strain. No Electric Beater
NO Cream
No Whipped Milk
No Whisk
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MOIST CHOCOLATE CAKE (Mas bongga with CARAMEL)
MOIST CHOCOLATE CAKE
4 cups all-purpose flour
1½ cups cocoa powder
1 tbsp. baking powder
1 tbsp. baking soda
2 tsps. salt
1000 grams/ ml water
4 cups brown sugar
2 whole eggs
1 cup corn oil
¼ cup white vinegar
Caramel icing:
4 tall cans evaporated milk
½ cup cornstarch
1¼ cup brown sugar
8 egg yolks
225g butter
Chocolate Cake | Jamie Oliver - AD
This is a paid AD. Everyone needs a simple chocolate cake recipe and this one will guarantee great results in next to no time. Fresh fruit and a chantilly cream sandwiched between light and fluffy sponge and topped with an oozy chocolate sauce. A delicious treat that makes any celebration one to remember.
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Praline Chocolate Cake & Tropical Mango | Masala Morning | Shireen Anwar | 11 July 2023 | MasalaTv
Praline Chocolate Cake & Tropical Mango | Masala Morning | Shireen Anwar | 11 July 2023 | MasalaTv @MasalaTVRecipes
Praline Chocolate Cake Written Recipe :
Ingredients for Praline Paste :
Roasted hazelnut/ almond 300 grams
Sugar 300 grams
Water 37 grams
Salt 2 pinches
Butter 37 grams
Method:
Sab se pehle sugar water caramelized kren ab nuts dal k mix kren ache se caramel coat hojay nuts pr to thanda kren phir food processor me blend kren or thori der bad butter d dal k ache se paste bnalen
Ingredients for cake sponge
Dark chocolate 200 grams
Unsalted butter 200 grams
Granulated sugar 200 grams
Large eggs 4
All-purpose flour 150 grams
Cocoa powder 50 grams
Baking powder 6 grams
Praline paste 100 grams
Method:
chocolate or butter melt kr k mix krlen sugar eggs whisk kren creamy foam me ajay to dry ingredients dal k whisk kren last me peraline paste add kren whisk kren or 7 to 8 inches k round pan me 170c pr 25 to 30 minutes bake kren
For the praline ganache:
Dark chocolate 250 grams
Whipy whip cream 200 grams
Praline paste 100 grams
For frosting whipy whip cream 300 grams
Paraline ganache 100 grams
Method:
ab whipy whip cream over whipped kren apne taste k mitabik ya 100gm praline ganache add kren is k sath cake ki frosting kren top pr ganache pour kren sides me drips ane den or last me caramel coated almonds roughly chopped sprinkle krden or 1 hour refrigerator me thanda kren or serve kren .
Tropical Mango Fennel Mouse Written Recipe :
Ingredients:
Mango puree 2 cups
Gelatin powder 2 tsp
Hot water 4 tbsp
Egg whites 2
Sugar 1 tbsp
Whipping cream 1 cup (heavy)
Fennel seeds powder 3 tbsp
Cubed mango for garnish
Mint springs for garnish
Method:
1. In a small cup dissolve the gelatin in to the hot water and add the mixture to the mango puree. mix well and set aside.
2. Whip the egg whites with sugar and set aside.
3. Whip the heavy whipping cream and add the fennel seeds
4. Gently fold the fennel whipped cream and whipped egg whites in to the mango mixture.
5. Distribute among 8 small glass containers.
6. Chill in the refrigerator for 2 hours or longer.
7. Garnish with cubed mangoes, shredded coconut and fresh mint springs.
8. Enjoy chilled on a hot summer day.
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Masala Tv | Masala Tv Recipes | Masala Recipes | Hum Masala Tv | Masala Mornings | Chef Shireen Anwar | how to make Praline Chocolate Cake | home made Praline Chocolate Cake | how to make Tropical Mango Fennel Mouse | home made Tropical Mango Fennel Mouse
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Simplest Basic Buttercream Frosting :: Korean Simple Buttercream :: not sweet
[ingredients]
* Enough to cover a 6 inch 2~3 layer cake.
100 g (1/2 cup) granulated sugar
40 g (1/6 cup) water
280 g (1 + 1/4 cup) unsalted butter
*For a 7-inch, 3-layer cake, use 1.5 times the amount.
Use twice as much for an 8-inch 3-layer cake or a 9-inch 2-layer cake.
* Unauthorized theft, secondary editing and re-uploading of this video are prohibited. *