KosherEye
<<< o >>> KosherEye Index <<< o >>> Houston’s Copycat Kosher Asian Chicken Salad <<< o >>> Salute the USA <<< o >>> A Toast to the USA! <<< o >>> Hot Dog Hot Idea <<< o >>> Grilled Corn on the Cob <<< o >>> Smeg Stand Mixer <<< o >>> Carolina Plantation Stone Ground Grits <<< o >>> Cheese Grits <<< o >>> Cooking and Baking Substitutions <<< o >>>

Kosher Desserts



Bookmark and Share
Chocolate Angel Swirl Cake PDF Print E-mail

chocolate angel swirl

No one will know this fabulous cake was made from a cake mix.

Ingredients:

1 Duncan Hines Deluxe Angel Food Cake Mix (parve)
1 1/3 cup water
8 squares (8–ounces) semi-sweet baking chocolate
4 tablespoons margarine
1/2 cup flaked coconut

Directions:

Finely grate 2 squares of chocolate (2–ounces). Set aside in cool place.

Preheat oven to 375 degrees. Prepare batter as directed on pkg.

Using a 10–inch tube pan (UNGREASED), spoon one–fourth of batter into pan and spread evenly. Sprinkle one–third of grated chocolate (about 1 1/2 tablespoons) over batter. Repeat this procedure 2 more times. Top with remaining batter.

Bake, cool and remove cake from pan as directed on cake mix box. Please note, to cool a cake baked in a tube pan, hang (invert) the cake upside down on a heat–proof glass bottle or funnel until completely cool.

Melt together in small saucepan, stirring constantly over low heat, the 6 squares chocolate (6–ounces) and 4 tablespoons margarine. Cool slightly, then drizzle over cake; sprinkle coconut on top. Store loosely covered.

Notes:

Yield:  Serves 12

Add a comment
 
<< Start < Prev 261 262 263 264 265 266 267 268 269 270 Next > End >>

Page 264 of 336
round-facebook round-twitter pinterest round-rss