BEST CHOCOLATE FROSTING
Best chocolate frosting recipe I've found!
Provided by Michelle Ann
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g
BEST CHOCOLATE FROSTING
Provided by Food Network
Categories dessert
Yield enough to frost a 9 inch 2 la
Number Of Ingredients 5
Steps:
- In a double boiler over hot water melt chocolate with the butter. Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy -- adding more milk if necessary.
BEST CHOCOLATE CAKE WITH FUDGE FROSTING
Get ready for cake that's a chocolate powerhouse and discover why it's called the best!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
- In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.
Nutrition Facts : Calories 620, Carbohydrate 84 g, Cholesterol 40 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg
BEST CHOCOLATE MAYO CAKE WITH COCOA MAYO FROSTING
Moist, delicious cake and frosting made largely from pantry items. Perfect when you want a great cake and you don't have eggs or butter on hand. Scrumptious! *Miracle whip can be substituted for Mayo in cake recipe, but not for icing.
Provided by lisamariedavidson
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350. Spray 8x8 inch square pan or 9 inch round pan with non-stick spray. In a large bowl whisk together flour, sugar, soda, and salt. In a medium bowl combine cocoa, chocolate chips, and coffee- whisk until smooth. Add mayo, egg, and vanilla to chocolate mixture, whisk to combine. Pour chocolate mixture into flour mixture, whisk until well blended. Bake for 30 - 35 minutes, or until toothpick inserted in center has only small crumbs attached. Cool in pan ten minutes before inverting onto serving platter. Cool two hours.
- Beat cocoa powder, vanilla, and mayo together until well combined. Add sugar and milk, whip until smooth.
- Frost cooled cake with icing. Enjoy!
Nutrition Facts : Calories 536.6, Fat 17.5, SaturatedFat 5.1, Cholesterol 32.4, Sodium 411, Carbohydrate 97.2, Fiber 5.4, Sugar 64.4, Protein 6.6
EASIEST & BEST CHOCOLATE CAKE W. HEAVENLY CHOCOLATE FROSTING
How fast is this. Cake is whizzed in the blender or food processor and baked. Whipped cream is the filling and a heavenly chocolate frosting whizzed in the blender or processor..Yummy!
Provided by Olha7397
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
- Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
- NOTE: Don't double this recipe for the cake, do it twice. It's so fast it won't take long to whiz it up.
- Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
- FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
- FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
- 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
- Love of Eating.
CHOCOLATE MAYO CAKE AND THE BEST FROSTING!
This is really my daughter Candice's recipe. She always goes to this recipe when she feels the urge for a chocolate cake. The mayo makes this cake really moist and the icing is so creamy, not sugary sweet like the confectioners sugar types....love this cake, love the icing!! This is a easy cake to make anytime as most everyone...
Provided by Doreen Fish
Categories Chocolate
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350. Measure ingredients into the mixing bowl in order given. Mix together well. Spread in a greased 9 x 13 pan. Bake 30 - 35 mins. Cool and frost in pan.
- 2. The Best Frosting: Pour milk into a saucepan and slowly add the corn starch tablespoon at a time over low hear till thickened. Stir constantly for about 5 minutes. Remove from heat and cool till mixture is cool to touch. Cream butter and sugar . Add a small portion of the cornstarch mixture and beat with a mixer. Slowly add till all is gone and keep beating till icing is thick and creamy and fairly stiff. Make sure all sugar crystals are dissolved. Enjoy!!
THE BEST CHOCOLATE-SOUR CREAM FROSTING EVER!
OH, SO YUMMY! My Mom used to make this very same frosting years and years ago. Always wondered if I'd ever find the recipe again. CHOCOLATE SOUR CREAM FROSTING Top off your favorite chocolate cake with this delicious frosting. Well worth the time and effort... but I have to give credit where it is due...this copy of the...
Provided by penny jordan
Categories Other Desserts
Time 25m
Number Of Ingredients 4
Steps:
- 1. Chocolate-Sour Cream Frosting *This frosts tops and sides of two 8 or 9-inch cake layers. **(Halve the recipe to frost the top of a 13x9x2-inch cake.)
- 2. In a large saucepan, melt semisweet chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream.
- 3. Gradually add powdered sugar, beating with an electric mixer until smooth. (Mixture may be slightly warm when powdered sugar is added.)
- 4. Cover and store frosted cake in the refrigerator.
BEST EVER CHOCOLATE PIE - WITH SEVEN MINUTE FROSTING
This chocolate pie is topped with 7 minute frosting. So much better than meringue !!! It is amazing. My Keno group ordered chocolate pie at a restaurant and they told us they used 7 minute frosting on top of the pie. I had to try it and it is delicious !!!
Provided by Carols Kitchen
Categories Pie
Time 1h30m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 16
Steps:
- FOR PIE CRUSTS (2 crusts).
- Mix flour & salt in mixing bowl.
- Using pastry blender, cut in Crisco until pea size.
- Add cold water and mix with fork.
- Form ball with hands. Don't over mix.
- Roll out on floured pastry sheet.
- Bake at 375-400 until golden brown.
- FOR PIE FILLING (for 1 pie):.
- In large mixing bowl combine sugar, flour and cocoa.
- Add milk using wire whip and Mix well.
- Cook in microwave for 2 minutes and whip.
- Cook in microwave for another minute and whip.
- Add beaten eggs and cook for 2 minutes in microwave and whip. (You may need to cook for another minute or two until the right consistency.).
- After cooking add butter and vanilla.
- Cool for a few minutes and pour into cooked pie shell.
- Cover filling with plastic wrap and refrigerate.
- When pie is chilled, top with 7 minute frosting (see recipe below).
- Use a kitchen torch to brown frosting.
- FOR SEVEN MINUTE FROSTING - TOPPING for 2 pies.
- Place all ingredients except vanilla in top of double boiler (not over heat).
- Beat 1 minute with electric mixer to blend.
- Place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook).
- Remove from boiling water. Add vanilla, beat till spreading consistency, 2 minutes.
- Spread on chilled chocolate pies. Brown top with cooking torch and serve.
THE BEST GERMAN SWEET CHOCOLATE CAKE WITH FROSTING
BEWARE, this recipe is truly decadent. I make it once a year for my DHs birthday. The finished product is moist and addicting. Yummy! I know it seems like a long process, but it is WELL worth the effort. Note: recipe is slightly revised from Baker's German's Sweet Chocolate Cake.
Provided by Natures Cuisine
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Frosting.
- Prepare coconut: Preheat oven to 350°F Take coconuts and drain milk (drill or tap holes in two of the three "eyes" and drain milk). Place in preheated oven 20 - 30 minutes (or until they crack). Remove from oven and allow to cool slightly. Take a flat-head screwdriver and pry shell off of meat. Next, taking a vegetable peeler, peel the brown outer layer from coconut. Next, peel a few long strips for garnish and set aside, if desired. Cut coconut into manageable pieces. Shred coconut either by hand or with a food processor, using a fine shredding blade. Place flaked coconut in two bowls, equally (around 3 cups per coconut, a little more or less is okay).
- Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat approximately 12 minutes until thickened and golden brown, stirring constantly (just as mixture starts to boil). Remove from heat.
- Add flaked coconut (from ONE coconut) and pecans; mix well. Let sit for 2-3 hours (overnight is okay) to achieve a "raw honey"-like texture. Frost as directed below.
- Note: Reserve the remaining coconut for finishing the cake.
- Cake.
- Line bottoms of 3 (9-inch) round cake pans with wax paper (cut 3 sheets of waxed paper from box; place all 3 on bottom of cake pan; take back side of butter knife and rub around the edge of the pan creating a crease; cut out circles on crease); butter sides of pan.
- Microwave chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
- Preheat oven to 350°F.
- Beat egg whites (4) with whisk attachment in mixer until stiff peaks form. Remove to separate bowl.
- In mixer, combine butter and sugar on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in cooled chocolate mixture (if hot, it will "cook" the eggs) and vanilla. Add flour, baking soda and salt. add buttermilk slowly, beating until well blended. Gently fold egg whites into batter.
- Pour evenly into prepared pans, making sure batter is evenly distributed (batter is SLIGHTLY thicker in middle than around sides).
- Bake for 20-30 minutes or until toothpick inserted into centers comes out clean (do NOT over-bake, as this will result in a dry cake). Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
- Take sharp serrated knife and gently go around top of each cake, cutting away excess cake so that it has a flat top. Place one cake UPSIDE DOWN on a 9" cake round.
- Spread coconut-pecan filling and frosting between layers and onto top of cake. Taking your hand, scoop up some frosting and press into side of cake until covered (this is the messy part!). Then take some of the extra coconut and secure the frosting by pressing it into the sides of the cake (you will probably have extra coconut). Pat around cake twice until you receive a nice finished product. Transfer cake (with cake round) onto a pretty round plate, if desired.
- Garnish suggestions: Use whole pecans and coconut on top. Coconut curls may be created by shaving a strip of coconut, cutting it into 1/4" slices then securing it around a straw with butcher's twine (or other type of thick string) until dry.
- Serving Suggestion: Place mini chocolate morsels around cake. Serve with natural vanilla ice cream.
Nutrition Facts : Calories 853, Fat 58.6, SaturatedFat 34.2, Cholesterol 194.5, Sodium 360.5, Carbohydrate 79.3, Fiber 7.9, Sugar 59.9, Protein 10.5
BEST CHOCOLATE BLENDER FROSTING
This came to me from a friend in California a few yrs ago. It redefines how wonderfully perfect and easy chocolate frosting can be.
Provided by Rita Heist
Categories Other Desserts
Time 10m
Number Of Ingredients 6
Steps:
- 1. melt chocolate squares over double boiler over medium heat, stirring occasionally.When chocolate is melted, pour into blender with 1 can evaporated milk and sugar at medium speed for 1 minute then high speed unti the *noise* changes. (there is prob a good explanation for this but I am not Alton Brown]When the noise changes (to a quieter decibal) your frosting is done. Taste for sweetness and add more sugar if you like. This frosting needs no refrigeration, will stay nice and shiny and frosts like a dream as the consistency is perfect. As with any chocolate recipe,the higher quality you use the better the outcome.This can also double as a cupcake filler .....
WORLD'S BEST CHOCOLATE FROSTING
I am a chocaholic, and this is the best chocolate frosting I have ever tasted!
Provided by Donna Phillips
Categories Chocolate
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a microwave-safe glass bowl, melt chocolate in microwave on HIGH for 1 minute. Stir until smooth. Set aside.
- 2. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the powdered sugar, and the cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining powdered sugar and melted chocolate until smooth.
- 3. FOR 3 LAYER CAKE: Place a cake layer on pedestal. Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup more frosting. Top with remaining layer. Frost top and side with remaining frosting. Garnish with chocolate curls and berries if desired.
THE BEST MAHOGANY CAKE WITH SOUR CREAM CHOCOLATE FROSTING
Make and share this The Best Mahogany Cake With Sour Cream Chocolate Frosting recipe from Food.com.
Provided by AlainaF
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 19
Steps:
- For cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well.
- Add eggs, one at a time, beating well after each addition.
- Dissolve soda in buttermilk; set aside.
- Combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
- Stir in the vanilla.
- Pour batter into 2 greased and floured 9 inch round cake pans.
- Bake at 325 degrees for 35 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes; remove the layers from pans, and let cool completely.
- For the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees).
- Remove from heat, and beat until spreading consistency.
- For the frosting, combine all ingredients, beating until smooth.
- Spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.
Nutrition Facts : Calories 8493.6, Fat 405.8, SaturatedFat 246.1, Cholesterol 1363.5, Sodium 3910.6, Carbohydrate 1220.4, Fiber 58, Sugar 837.7, Protein 111.7
BEST CHOCOLATE CAKE WITH CHOCOLATE FROSTING
Another adopted recipe. Made a few changes.
Provided by Ann Simmons
Categories Chocolate
Number Of Ingredients 16
Steps:
- 1. Cake Directions:
- 2. Preheat oven to 350 degrees. Grease a 9x13-inch pan.
- 3. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
- 4. In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
- 5. Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.
- 6. Frosting Directions:
- 7. In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla.
- 8. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick).
- 9. Beat in milk, a teaspoon at a time, until desired consistency is achieved.
BEST CHOCOLATE BUTTERCREAM FROSTING
Categories Chocolate
Number Of Ingredients 8
Steps:
- Instructions 1.Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. 2.Cream together butter and cocoa powder until well-combined. 3.Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. 4.Add vanilla extract and espresso powder and combine well. 5.If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner's sugar, a tablespoon at a time until it reaches the right consistency.
THE BEST CHOCOLATE BUTTERCREAM FROSTING (CUPCAKES) RECIPE - (4.4/5)
Provided by Treebs
Number Of Ingredients 19
Steps:
- FOR THE CUPCAKE: Preheat oven to 350 degree F. Line cupcake pan with cupcake papers. Set aside. Using a stand mixer fit with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute in between each addition. Scrape down bowl after each addition. Beat in vanilla. Sift together the flour, cocoa, baking soda, and salt. Add the dry mixture to the creamed butter and sugar alternately with the sour cream. Begin and end with the flour mixture. Beat to incorporate. With the mixer on low speed, slowly add the cooled strong coffee to the batter. Add in a slow steady stream to prevent splashing. The batter will become fairly thin and smooth. Scrape down bowl and beat for 1 minute to ensure the batter is completely mixed. Pour into cupcake papers and bake on middle rack for 15 minutes, or until a pick inserted into the center of the cakes comes out clean. Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks. FOR THE BEST CHOCOLATE BUTTERCREAM FROSTING: Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you've reached your desired consistency. You may not need the full amount of Ovaltine and cream.
THE VERY BEST WHIPPED CHOCOLATE FROSTING/CARRIE SHERIDAN
this is from the McCall's cooking school cookbook and is exactly the taste you're looking for when you want chocolate frosting!
Provided by carrie sheridan
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
- Stir constantly until chips and butter are fully melted.
- Add light cream and stir until fully mixed and very warm.
- Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
- Refrigerate until thoroughly chilled.
- Note that - at this point - you could make this into a fudge -.
- Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
- Frost any cake.
- This is very good on Crazy Lazy Cake.
Nutrition Facts : Calories 393.3, Fat 32.3, SaturatedFat 20.2, Cholesterol 70.9, Sodium 211.2, Carbohydrate 29.1, Fiber 1.3, Sugar 26.3, Protein 1.5
BEST CHOCOLATE COFFEE FROSTING
Steps:
- Microwave chocolate and butter at half power for three minutes or until soft. Continue microwaving and stirring being careful not to burn until chocolate is smooth. Stir in remaining ingredients. Beat at high speed for five minutes or until it reaches spreading consistency. Add more powdered sugar if it seems too runny.
GERMAN CHOCOLATE CAKE W/BEST CARAMEL FROSTING
I made this cake for My Brothers Birthday, It starts off with a boxed cake mix with a few added ingredients and the best to die for frosting! Love the fall colors in this cake. Enjoy!
Provided by Lisa G. Sweet Pantry Gal @2sweetinc
Categories Cakes
Number Of Ingredients 11
Steps:
- Make cake per directions adding 1tbls of instant coffee and instead of one cup water use milk. Bake accordingly and cool.
- FROSTING In a sauce pan on med heat, melt butter add milk and brown sugar and boil vigorously for 1 minute. Remove from heat and add 1/2 cup confectioners sugar. Cool slightly and beat in vanilla and remaining half cup conf sugar. Add more milk if frosting too thick. Frost cooled cake top with salty. I used coarse sea salt, chopped nuts would be great! Enjoy!
EBONY CHOCOLATE CAKE W/ JEANNIE'S FROSTING ~ BETTER THAN THE BEST!
This is my own recipe. I love baking with Ghiradellis chocolate. I did a make over of my favorite chocolate cake recipe. This cake is fabulous. Family and friends love it! The frosting I call Jeannie's, because I got the recipe from Jeannie a girl I worked with back in 1978. The original cake recipe was her aunts and this is the frosting she used on the cake. I had not made it in years, because it called for an egg white. I now use meringue powder instead. I even like the results better that the fresh egg white too! You can also use your favorite frosting or I love Yummy Vanilla Buttercream by Sherry Symmonds. You can find it right here on Just A Pinch.
Provided by Mary Louise @BlueRibbonBaking
Categories Cakes
Number Of Ingredients 19
Steps:
- Melt chocolate in sauce pan. Add sugar. Mix. Add to large mixing bowl.
- Add oil. Beat. Add eggs. Beat until combined.
- Add buttermilk. Beat to combine. Add flour, baking soda, baking powder and salt. Beat to combine.
- Add coffee and vanilla. Beat for 2 minutes. Stopping to scrape bowl twice.
- Grease and flour a 13x9 inch pan. I use Bakers Joy or Pam with flour.
- Bake in a 325 degree oven for 50-60 minutes or until toothpick comes out clean. All ovens vary!
- Note: baking in a 325 degree oven helps bake a level cake.
- To make Jeannie's Frosting: Put all ingredients in a mixing bowl. Beat on high speed for 15 minutes. I use my kitchen aid stand mixer with the whip.
- Frost cake when cake is cool. I refrigerate this cake.
BEST CHOCOLATE CAKE WITH FUDGE FROSTING
Get ready for cake that's a chocolate powerhouse and discover why it's called the best!
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
- In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting.
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