Food recipes
Straight to Your Hips Chocolate Cake
Straight to Your Hips Chocolate Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, powdered leavening agents, baking powder, double-acting, sodium aluminum sulfate salad dressing, mayonnaise, regula...
Straight to Your Hips Chocolate Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salad dressing, mayonnaise, regular
cocoa, dry powder, unsweetened
water, bottled, generic
vanilla extract
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
Directions:
Preheat the oven to 180C, 350F, gas mark 4.
Grease and greaseproof-paper line a 9 inch springform pan.
Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined.
Spoon into pan.
Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle, comes out clean.
Remove from heat.
Allow to cool in the tin for 10 minutes.
Turn out onto a wire rack and allow to cool completely.
For Frosting:
Place chocolate and cream in a saucepan and heat gently, stirring occasionally, until chocolate is melted.
Remove from heat and allow to cool for 510 minutes.
Pour over cake and spread over top and sides.
Leave until set.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salad dressing, mayonnaise, regular
cocoa, dry powder, unsweetened
water, bottled, generic
vanilla extract
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
Directions:
Preheat the oven to 180C, 350F, gas mark 4.
Grease and greaseproof-paper line a 9 inch springform pan.
Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined.
Spoon into pan.
Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle, comes out clean.
Remove from heat.
Allow to cool in the tin for 10 minutes.
Turn out onto a wire rack and allow to cool completely.
For Frosting:
Place chocolate and cream in a saucepan and heat gently, stirring occasionally, until chocolate is melted.
Remove from heat and allow to cool for 510 minutes.
Pour over cake and spread over top and sides.
Leave until set.