Hanukkah Gelt Double Fudge Chocolate Layer Cake Food

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DOUBLE CHOCOLATE LAYER CAKE



Double Chocolate Layer Cake image

This recipe came from Gourmet magazine, and was posted in reply to a message board request. Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either. Use 2 10-inch x 2-inch round cake pans

Provided by Dee514

Categories     Dessert

Time 1h35m

Yield 1 Cake, 12-14 serving(s)

Number Of Ingredients 17

3 ounces fine-quality semisweet chocolate, such as callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
1 lb fine-quality semisweet chocolate, such as callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

Steps:

  • Make cake layers: Preheat oven to 300°F and grease pans.
  • Line bottoms with rounds of wax paper and grease paper.
  • Finely chop chocolate and in a bowl combine with hot coffee.
  • Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  • In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
  • Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
  • Add sugar mixture and beat on medium speed until just combined well.
  • Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  • Cool layers completely in pans on racks.
  • Run a thin knife around edges of pans and invert layers onto racks.
  • Carefully remove waxed paper.
  • Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
  • Make frosting: Finely chop chocolate.
  • In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
  • Remove pan from heat and add chocolate, whisking until chocolate is melted.
  • Cut butter into pieces and add to frosting, whisking until smooth.
  • Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
  • Spread frosting between cake layers and over top and sides.
  • Cake keeps, covered and chilled, 3 days.
  • Bring cake to room temperature before serving.

DUKKAH



Dukkah image

An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

Provided by rosichops

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 24

Number Of Ingredients 6

⅔ cup hazelnuts
½ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon flaked sea salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
  • In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 2.1 g, Fat 4 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 74.9 mg, Sugar 0.2 g

HOT FUDGE CAKE



Hot Fudge Cake image

Here's a wonderful way to top off a great meal-a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. -Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Ice cream or whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

BEST-EVER CHOCOLATE FUDGE LAYER CAKE



Best-Ever Chocolate Fudge Layer Cake image

Make and share this Best-Ever Chocolate Fudge Layer Cake recipe from Food.com.

Provided by Breakstone

Categories     Dessert

Time 1h40m

Yield 18 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 (4 ounce) package JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate (8 squares)
1 (8 ounce) container Cool Whip Topping (Do not thaw.)
2 tablespoons PLANTERS Sliced Almonds

Steps:

  • HEAT oven to 350 degrees F.
  • CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
  • BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
  • PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.

HANUKKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE



Hanukkah Gelt Double Fudge Chocolate Layer Cake image

Make and share this Hanukkah Gelt Double Fudge Chocolate Layer Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 20

2 cups sugar
1 1/4 cups oil
3 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup cocoa, measured then sifted
1 1/2 cups warm flat cola drink
1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or 3/4 cup unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3 cups confectioners' sugar, measured then sifted, up to 4
1/2 cup cola or 1/2 cup half-and-half
20 -30 gold chocolate coins
colored sprinkles or candy sprinkles

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
  • In a large mixing bowl, blend sugar and oil.
  • Add eggs and mix until well blended and mixture is thick and lightened in texture.
  • In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
  • Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
  • If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
  • This is a thin batter.
  • Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
  • ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
  • Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
  • If not using right away, re-whip before using.
  • Add additional warm water to get correct consistency (a tablespoon at a time).
  • DECORATING: Place one layer on a cardboard circle.
  • Ice this with about 1/2- inch of frosting.
  • Place top layer and ice cake- sides first.
  • Coat sides with colored sprinkles.
  • Garnish bottom edge with coins.
  • Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
  • Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).

CHOCOLATE FUDGE LAYER CAKE



Chocolate Fudge Layer Cake image

Found this in a magazine and it looks so good I want to save it. While it starts with a simple boxed mix and adds a few other ingredients it states the end result is a chocolaty delight, with a fudge-like texture that improves if stored overnight in the fridge. It sure looks good, more brownie like than cake. I'll update this description once I try it. Update 9-8-09: Finally got around to making this and soooo glad I did, such fudgy goodness and enjoyed by everyone who tried it. The only thing I did differant was with the frosting. I defrosted the cool whip (in the fridge) and then melted the choc by itself in the micro and mixed together after, I also used recipe#243117 for the filling to make it even more special. It was fairly simple and the taste was wonderful. Hope you'll enjoy it too.

Provided by Bonnie G 2

Categories     Dessert

Time 45m

Yield 18 serving(s)

Number Of Ingredients 9

8 semi-sweet chocolate baking squares, divided
18 ounces chocolate cake mix, 2-layer size
1 (3 1/2 ounce) box instant chocolate pudding mix, 4-serving size
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
8 ounces Cool Whip, frozen
1 tablespoon almonds, sliced

Steps:

  • Preheat oven to 350°F.
  • Grease two 9-inch round baking pans.
  • Chop 2 chocolate squares; set aside.
  • Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
  • Beat on medium speed 2 minutes.
  • Stir in chopped chocolate.
  • Spoon into pans.
  • Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
  • Cool in pans on wire racks 10 minutes.
  • Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
  • Frosting:.
  • Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
  • Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
  • Let stand 15 minutes to thicken.
  • Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
  • Store in refrigerator.

DOUBLE-DEEP-CHOCOLATE HANUKKAH LAYER CAKE



Double-Deep-Chocolate Hanukkah Layer Cake image

Provided by Melissa Roberts

Categories     Chocolate     Dessert     Bake     Hanukkah     Kid-Friendly     Birthday     Family Reunion     Party     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 20

Cake:
3/4 cup vegetable oil plus more for greasing pans
3/4 cup natural unsweetened cocoa powder (not Dutch-process) plus more for dusting pans
1 cup water
3/4 cup well-stirred canned unsweetened coconut milk
3 large eggs, warmed in shell in warm water 5 minutes
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Ganache frosting:
1 1/2 cups well-stirred canned unsweetened coconut milk
24 ounces (4 cups) semisweet chocolate chips (see Cooks' Notes)
2 teaspoons instant espresso powder
1 1/2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
Special Equipment
2 (9-inch) round cake pans (2 inches deep); parchment paper

Steps:

  • Bake cake layers:
  • Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
  • Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
  • Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
  • Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
  • Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
  • Make frosting:
  • Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
  • Remove bowl from pan and whisk in corn syrup and vanilla.
  • Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
  • Assemble cake:
  • Spread frosting generously between cake layers and over top and sides.

DOUBLE LAYER CHOCOLATE CAKE WITH MOCHA ICING



Double Layer Chocolate Cake With Mocha Icing image

Make and share this Double Layer Chocolate Cake With Mocha Icing recipe from Food.com.

Provided by Manuela

Categories     Dessert

Time 1h10m

Yield 1 eight inch layer cake, 8 serving(s)

Number Of Ingredients 15

3/4 cup butter
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup milk (or more depending on the consistency)
1 1/2 cups ultrafine powdered sugar
1/4 cup cocoa
1 teaspoon vanilla
4 tablespoons butter (unsalted and room temperature)
2 teaspoons instant coffee powder (more if you wish)
1/4 cup milk

Steps:

  • Preheat oven to 350°F (175°C).
  • Grease and flour two 8 or 9 inch round pans.
  • In a large saucepan, melt butter.
  • Remove from heat and cool slightly.
  • Beat eggs and sugar until light in color, then add melted butter and vanilla.
  • Beat in cocoa, flour, salt, and baking powder.
  • Add little by little the milk until obtaining a smooth mix (not too runny) Spread batter into prepared pans and bake in preheated oven for 25 to 30 minutes.
  • Do not overcook.
  • To make frosting (for an 8 inch layer cake): Combine all the ingredients together in a bowl and then add enough milk to get a smooth (not runny, not like concrete) consistency.
  • Usually 1/4 cup to start is good.
  • Make sure everything is blended together.
  • Refrigerate while cake is cooking and cooling, then frost the cake.

HANUKKAH GELT CHOCOLATE FUDGE CAKE



Hanukkah Gelt Chocolate Fudge Cake image

Looking for a festive dessert for Hanukkah? Decorated with foil-wrapped chocolate coins (or gelts), this chocolate fudge cake is right on the money!

Provided by My Food and Family

Categories     Dairy

Time 1h50m

Yield 16 servings

Number Of Ingredients 15

2 cups packed brown sugar
1-3/4 cups flour
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup brewed MAXWELL HOUSE Coffee, cooled
1 cup buttermilk
1/2 cup oil
1/2 cup margarine or butter, softened
3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
2 cups powdered sugar
2 Tbsp. whipping cream
16 foil-wrapped chocolate coins (gelts)

Steps:

  • Heat oven to 350°F.
  • Combine first 6 ingredients in large bowl. Whisk eggs in medium bowl with blended. Stir in coffee, buttermilk and oil. Add to dry ingredients; mix well. (Batter will be thin.) Pour into 9-inch springform pan sprayed with cooking spray.
  • Bake 45 to 55 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake. Cake will be slightly puffed in center and spring back when touched lightly in center with finger.) Run knife around rim of pan to loosen cake; cool before removing rim.
  • Beat margarine in small bowl with mixer until creamy. Add melted chocolate; mix well. Gradually beat in powdered sugar. Add whipping cream, 1 Tbsp. at a time, beating constantly until frosting is light and fluffy. Spread onto top and side of cake. Decorate with chocolate coins.

Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING



Double Fudge Cake with Chocolate Buttercream Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 18 to 20 servings

Number Of Ingredients 18

21/2 cups all-purpose flour
11/2 cups good cocoa powder
21/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
M&M's candy for decorating

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
  • Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
  • Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

HANUKKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE



Hanukkah Gelt Double Fudge Chocolate Layer Cake image

How to make Hanukkah Gelt Double Fudge Chocolate Layer Cake

Provided by @MakeItYours

Number Of Ingredients 20

2 cups sugar
1 1/4 cups oil
3 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup cocoa, measured then sifted
1 1/2 cups warm flat cola drink
1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3 cups confectioners' sugar, measured then sifted, up to 4
1/2 cup half-and-half
20 -30 gold chocolate coins
colored sprinkles or candy sprinkles

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
  • In a large mixing bowl, blend sugar and oil.
  • Add eggs and mix until well blended and mixture is thick and lightened in texture.
  • In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
  • Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
  • If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
  • This is a thin batter.
  • Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
  • ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
  • Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
  • If not using right away, re-whip before using.
  • Add additional warm water to get correct consistency (a tablespoon at a time).
  • DECORATING: Place one layer on a cardboard circle.
  • Ice this with about 1/2- inch of frosting.
  • Place top layer and ice cake- sides first.
  • Coat sides with colored sprinkles.
  • Garnish bottom edge with coins.
  • Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
  • Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).

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‘THROW THE INGREDIENTS TOGETHER WITH ... - THE GUARDIAN
Let the mix cool while the oven warms. Next, stir in 70g chocolate chips and sprinkle 30g on top (dark or milk), then bake for about an hour at 150C (140C fan)/300F/gas 2 in a 20cm cake tin ...
From theguardian.com


HANUKKAH GELT CHOCOLATE FUDGE CAKE RECIPES
Hanukkah gelt double fudge chocolate layer cake is the best recipe for foodies. It will take approx 60 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make hanukkah gelt double fudge chocolate layer cake at your home.. The ingredients or substance mixture for hanukkah gelt double fudge chocolate ...
From tfrecipes.com


HAPPY HANUKKAH (CHANUKAH)
HAPPY HANUKKAH (Chanukah) CookingWithCarlo.com ^ | Dec. 8 2004 | Carlo3b, ... Chanukah Gelt Double Fudge Chocolate Layer Cake You don't see cakes like this every day. Easy, moist, high, non-dairy, flavorful. Stays fresh for days, can be frozen for months. For a bakery store look, garnish sides with chocolate sprinkles and plant one solitary cherry in the …
From freerepublic.com


CHANUKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE RECIPE ...
World Cuisine Recipes. Food Advertisements by Food Advertisements by Chanukah Gelt Double Fudge Chocolate Layer Cake. You don't see cakes like this every day. Easy, moist, high, non-dairy, flavorful. Stays fresh for days, can be frozen for months. For a bakery store look, garnish sides with chocolate sprinkles and plant one solitary cherry in the center. If you do not …
From cooksrecipes.com


FUDGE CHOCOLATE BUTTER - COOKEATSHARE
View top rated Fudge chocolate butter recipes with ratings and reviews. Hot Fudge Peanut Butter Pie, Chanukah Gelt Double Fudge Chocolate Layer …
From cookeatshare.com


FUDGY HANUKKAH CAKE - CANADIAN LIVING
Food / Fudgy Hanukkah Cake; Fudgy Hanukkah Cake Jul 14, 2005. By: Daphna Rabinovitch. Share. Author: Canadian Living Fudgy Hanukkah Cake Jul 14, 2005. By: Daphna Rabinovitch. Share. At Hanukkah, it's traditional to hand out small gifts of money (called Hanukkah gelt), either real or chocolate, to children. Tuck gold-wrapped chocolate coins …
From canadianliving.com


DOUBLE DEEP CHOCOLATE HANUKKAH LAYER CAKE RECIPES
Double-Deep-Chocolate Hanukkah Layer Cake Recipe by Melissa Roberts, With Food Styling by Paul Grimes Photo: Chris Gentile A supermoist chocolate cake encased between layers of rich chocolate frosting is at once both a decadent treat and one of life’s simple pleasures. And “simple” is an important descriptor here. Because it’s an oil ...
From tfrecipes.com


JEWISH HOLIDAY RECIPES - COOKSRECIPES.COM
Star of David Chocolate Cookies. These special chocolate cookies are sure to become a holiday favorite! Add a few drops of food coloring to the frosting for a festive touch. Passover Chocolate Almond-Orange Cake. A splendid orange-scented chocolate-almond chiffon cake served with a cocoa-infused orange sauce. Chocolate-Dipped Matzos
From cooksrecipes.com


CHANUKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE
Chanukah Gelt Double Fudge Chocolate Layer Cake recipe: Try this Chanukah Gelt Double Fudge Chocolate Layer Cake recipe, or contribute your own.
From bigoven.com


CHANUKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE – EASY ...
Baking Recipes . Skip to content. Home; Categories. Cakes; Breads; Pies; Cookies; Tarts; Fudges; Biscuits; Tortes; Helvetica; About; Contact; Home; About; Contact; Home Fudges Chanukah Gelt Double Fudge Chocolate Layer Cake. Chanukah Gelt Double Fudge Chocolate Layer Cake. admin December 27, 2010 December 27 , 2010 Fudges. Ingrients & …
From easydessertsrecipe.com


CHANUKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE NONE ...
Chanukah gelt double fudge chocolate layer cake none better! ... Hanukkah; Cakes, large; Jewish; Dessert; Where’s the full recipe - why can I only see the ingredients? At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. We’ve helped you locate this recipe but for the full instructions …
From eatyourbooks.com


CHOCOLATE GELT: CHANUKAH RECIPES. GREAT KIDS PROJECTS ...
24 mesh bags of chocolate gelt parve or dairy. Brake chocolate coins into bits. In small microwave-safe dish, melt chocolate on high 1-1/2 to 2 minutes, stopping cooking every 30 seconds to stir. Do not overcook or chocolate will burn. Alternatively, melt chocolate in double boiler over very low heat until just liquid, being careful not to ...
From chocolategelt.com


HANUKKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE RECIPES
Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted.
From tfrecipes.com


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