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They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor.
Hace un muy buen tiempo expuse un paso a paso de pastel de zanahoria en los foros de FM el cual muchas de ustedes conocen, hoy quiero regalarles el nuevo paso a paso con sus variedades para que se den cuenta que hay tantas maneras de decorarlo y así mismo podemos elaborar desde mini postres hasta pasteles para eventos especiales aquí se los dejo esperando que esto les sea de gran utilidad Ingredientes Horneo: 350º Tiempo de Cocción: Varía dependiendo el molde 2 tazas de harina de todo uso 2 tazas de azúcar 1 cucharita de polvos de hornear 1 cucharita de bicarbonato 1 cucharita de canela en polvo 3 tazas de zanahoria finamente rallada 1 taza de aceite para cocinar 4 huevos enteros En un tazón para mezclar ponemos nuestros ingredientes secos como lo son la harina, el azúcar, los polvos de hornear, el bicarbonato y la canela en polvo.
Pre- calentar el horno a 350ºF Cernir la Harina, royal, Bicarbonato, sal y canela. Añadir el azucar, aceite , y huevos. Batir muy bien.
I don't know about you, but I didn't accomplish much today. I slept in, halfheartedly ran a few errands, accumulated flowers wherever I went, and spent a good amount of time arranging poppies & peonies into a hodgepodge of mason jars and vases. Flowers aside, I dedicated ten minutes making this chocolate cake. It's the ultimate lazy chocolate dessert. And while I think of it as a no bake chocolate cake, you wouldn't be far off if you called it a slice-able truffle.
People who really, really love chocolate are dubious about cocoa. Even if you buy the most resplendent cocoa in the world, baking things with it that taste as rich as treats with bars of 70% is a rarity. Thus, if you’d told me about a killer recipe for cocoa brownies a couple weeks ago, I wouldn’t have believed you, but since then, two things have happened.
There are so many things I don’t get about red velvet cake: One, that despite all claims of acid plus baking soda reactions to the contrary, that a color created by food dye is considered so exciting. It could just as easily be blue, and oh, it has been . The second thing I don’t get is that it is considered chocolate cake, when a good lot of the better-known recipes hover around one or two tablespoons of cocoa (and never over a half-cup), a barely distinguishable flavor distributed over a three-layer stack. The last thing I don’t get about red velvet cake is, if at least according to my husband, the frosting is the very best part, why that same vaunted cream cheese frosting couldn’t just be put on another cake, one with a distinguishable flavor and absence of egregious amounts of food dye.
Chocolate gets stiffed every summer in my kitchen and this one has been no different. Apparently, the only time I have come near chocolate with a ten foot pole this summer was more than six weeks ago, when I made some impromptu chocolate doughnut holes in the lull between rhubarb/strawberry season and every awesome fruit since. And I love chocolate like some people love bagels .
Red Velvet Cake. Until I met my husband, I had never even heard of a red velvet cake. Since it seems to be a Southern specialty, I guess it’s not surprising that I never ran across one growing up in California. But thanks to the California cupcake boom, it seems like there’s now a cupcake shop on every corner and every single one of them features some version of miniature red velvet cake. But that’s not why I made this cake. You see, my husband’s family LOVES Red Velvet Cake.
Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts?
This is a 2 minute wonder. Another fantastic recipe for kids to do with very little help. Another of my Cheater Recipes… I am the kind who uses the microwave only for heating & defrosting.
Method 1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.