CHOCOLATE SPICE CAKE
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 eight-inch bundt cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Butter and flour a six-cup Bundt pan, and set aside. Place the grated ginger, water, cranberries, and raisins in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until the liquid has evaporated, about 5 minutes. Set aside to cool.
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, salt, and ground ginger. Place the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla. Add the flour mixture and sour cream in alternate small batches, starting and ending with the flour mixture; beat just until combined. Fold in dried fruit mixture.
- Pour the batter into the prepared pan, and bake for 40 to 50 minutes, or until a cake tester inserted into center comes out clean. Remove from the oven, transfer to a wire rack, and let cake cool in the pan for 30 minutes. Invert the cake onto a wire rack to cool completely.
- Place cake on a cake plate or serving platter, and tuck pieces of waxed paper under the edges of the cake to keep the plate clean. Apply a thick coating of chocolate fudge frosting to cake, using a small offset or rubber spatula. Remove waxed paper before serving.
CHOCOLATE SPICE CAKE
My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE SPICE CAKE
Make and share this Chocolate Spice Cake recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Grease and flour a bundt pan.
- Cream butter and sugar.
- Add egg yolks one at a time til blended.
- Stir in melted chocolate, mashed potatoes, lemon rind, and vanilla.
- Sift flour, baking powder, cinnamon, cloves and nutmeg together.
- Ad flour mixture to rest of batter alternating with milk.
- Fold in pecans.
- Beat egg whites and carefully fold them in.
- Bake 45-50 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes in pan then turn out to cool completely.
Nutrition Facts : Calories 519.2, Fat 31.3, SaturatedFat 13.8, Cholesterol 112.9, Sodium 253.1, Carbohydrate 57.4, Fiber 3.5, Sugar 34.5, Protein 7.3
SPICY DOUBLE DARK CHOCOLATE CAKE
Steps:
- Preheat the oven to 350 degrees F. Line a regular cupcake pan with 12 cupcake liners.
- Sift the flour, baking powder and baking soda into a small bowl. Add the pudding mix, wheat germ, pepper and salt to the flour mixture and set the bowl aside.
- In a bowl of an electric stand mixer with a paddle attachment, cream the sugar and shortening together, until the mixture is fluffy, about 5 minutes. Scrape down the bowl and then slowly add the eggs, one egg at a time, scraping the sides of the bowl after each addition. Add the vanilla extract.
- While adding the eggs, put 2 3/4 cups water in a saucepan and bring to a boil. Remove from the heat once the water boils. Put the cocoa powder in a medium bowl and pour the boiling water over, whisking until smooth.
- Turn off the mixer and add the liquid cocoa to the batter. Let the mixture come together then add the dry ingredients to the batter. Remove the bowl from the electric mixer and scrape the bowl to incorporate all the ingredients. Fold in the chopped dark chocolate.
- Fill the prepared liners three-quarters full with batter and bake until a toothpick comes out clean, 18 to 20 minutes. Let the cupcakes cool completely.
- To assemble: Fill the center of the cupcakes with the Cherry Filling and top with the Pistachio Mascarpone Frosting.
- Mix the cherries and cognac together in a bowl and let sit for 10 to 15 minutes.
- Cream the cheese with the compound and extract (don't over mix). Add the powdered sugar to taste.
CHOCOLATE SPICE BARS
Provided by Food Network
Categories dessert
Time 1h
Yield about 35 2-inch squares
Number Of Ingredients 10
Steps:
- Equipment: One 10 by 15 by 1-inch pan buttered and lined with parchment or foil
- Set a rack in the middle level of the oven and preheat to 375 degrees.
- In a mixing bowl, combine the flour, spices and salt. Stir well to mix and sift the dry ingredients onto a piece of parchment or waxed paper.
- In the bowl of an electric mixer, beat the butter with the sugar on low speed until just mixed. Beat in the chocolate, then the eggs, one at a time, beating smooth between each addition. Beat in the dry ingredients, scraping bowl and beater(s) several times. Off the mixer, fold in the chopped nuts. Scrape the batter onto the prepared pan and smooth the top with an offset metal icing spatula or a rubber spatula.
- Bake the bars for about 30 minutes, until firm, but not dry. Cool in the pan on a rack. Trim 1/8-inch from the edges and cut the cooled sheet into 2- inch squares, using a sharp, thin-bladed knife.
- Storage: Keep the bars between sheets of waxed paper in a tin or other container with a tight-fitting cover.
CHOCOLATE SPICE ZUCCHINI CAKE
Make and share this Chocolate Spice Zucchini Cake recipe from Food.com.
Provided by Iron Bloomers
Categories Dessert
Time 1h15m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Grease and flour a 10-inch fluted tube pan.
- Preheat oven to 350°.
- Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
- In large bowl beat oil and brown sugar till well combined.
- Add eggs and vanilla, blending well.
- Stir in zucchini.
- Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
- Pour into prepared pan.
- Bake 350° 45-50 minutes till it tests done.
- Cool 15 minutes, then turn out and finish cooling on wire rack.
- Serve plain or topped with Cool whip/or whipped cream.
SWEET AND SPICY CHOCOLATE CAKE
Wonderfully rich, chocolate cake with a twist. The crystallized ginger, chunks of bittersweet chocolate, and dried apricots mixed into the batter make this cake very special. It is like finding treasure in every bite.
Provided by Syd
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.
- Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
- In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
- Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
- Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 46 g, Cholesterol 94.2 mg, Fat 19.8 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 10 g, Sodium 56.9 mg, Sugar 24.1 g
CHOCOLATE SPICE LAYER CAKE WITH CARAMEL ICING
Mariann James of Ferguson, Missouri created a sweet and salty favorite with her original recipe for chocolate spice cake with caramel icing. The spicy chocolate cinnamon cane sugar was a perfect addition to her unique cake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, spicy chocolate cinnamon sugar, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 603 calories, Fat 24g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 373mg sodium, Carbohydrate 92g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
SPICED DEVIL'S FOOD CAKE
One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! -Linda Yeamans, Ashland, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. , Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans., In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.
Nutrition Facts : Calories 543 calories, Fat 23g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
ASIAN FIVE-SPICE CHOCOLATE CAKE
Provided by Christian Thornton
Categories Chocolate Dessert Bake Spice Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
- Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
- Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
- Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
- Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
- Serve cake in thin slices.
SPICED FLOURLESS CHOCOLATE CAKE
Take chocolate cake to new heights with this Spiced Flourless Chocolate Cake recipe. Butter, sugar, chocolate, eggs, coffee, pumpkin pie spice and powdered sugar. Got 'em? Good! Now get this spiced flourless chocolate cake into the oven!
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Microwave butter, granulated sugar and chocolate in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate and butter are completely melted and mixture is well blended, stirring every 30 sec. Cool slightly.
- Whisk eggs in small bowl until blended; gradually stir into chocolate mixture. Stir in coffee and pumpkin pie spice.
- Pour into 9-inch springform pan sprayed with cooking spray.
- Bake 40 to 50 min. or until toothpick inserted in center comes out with moist crumbs. Run knife around rim of pan to loosen cake; cool before removing rim. Sprinkle cake with powdered sugar.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 125 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CHOCOLATE CHIP SPICE CAKE
I made this by playing with a basic quick bread/cake recipe that my mother taught me when I was about 10. She used to flavor it with anything she had on hand: oranges, chocolate, pureed carrots or just plain vanilla with pecans to name a few. It's very moist and is a friendly companion for your morning coffee. I'm not a fan of frostings but you could frost it if you like.
Provided by Mami J
Categories Quick Breads
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In a bowl, mix all the dry ingredients except the sugar and set aside. In another bowl, cream the butter with the sugar. Add the eggs one by one, mixing well after every addition. Add the vanilla and mix well. Start adding the flour mixture, 1/3 at a time and alternating it with the milk, beating on low so that it incorporates smoothly. Pour the chocolate chips in and mix them in with a spatula or spoon. Pour batter into a greased cake pan and bake for 25-35 minutes or until golden brown and a toothpick inserted n the center comes out clean.
Nutrition Facts : Calories 562.4, Fat 27.7, SaturatedFat 16.4, Cholesterol 170.4, Sodium 491.6, Carbohydrate 71.6, Fiber 1.5, Sugar 35.6, Protein 7.6
CHOCOLATE SPICE CAKE WITH CARAMEL ICING
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! -Mariann James, Ferguson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 589 calories, Fat 24g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 347mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
ASIAN FIVE-SPICE CHOCOLATE CAKE
Chef Kookabura found this recipe in response to a request from KrisLady. It is from Gourmet Magazine, September 1999. It sounds incredible and the ratings were good - three and a half forks (four being exceptional). Ginger cream topping tempers the intensity of the rich chocolate. UPDATE May 3, 2008: Sorry I have not updated this since the first time I made it (have made it several times since!). This cake is a wonderful palate teaser. The deep chocolate taste with the Anise and Clove flavors peaking through and then the creamy zip of the Ginger cream ... excellent. I used Scharffen Berger chocolate to get the deep chocolate flavor. I recommend this for an elegant dessert or a very special treat for coffee or tea with friends (when I use it for morning coffee, I make it the day before, refrigerate it, and take it out about two hours before serving time).
Provided by Chef Kayce
Categories Dessert
Time 3h40m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper (one reviewer said pan was hard to find so used a 9x9 square with good results -do not use springform pan!).
- Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
- Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
- Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
- Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
- While cake is in oven, prepare Ginger Cream:.
- Beat cream to soft peaks and fold in crystallized ginger. Refrigerate until ready to use.
- When cake is done, remove from water bath and cool 2 hours in pan on a rack.
- Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
- Serve cake in thin slices garnished with Ginger Cream.
- Cooks' note: You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.
Nutrition Facts : Calories 489.7, Fat 43.1, SaturatedFat 26.2, Cholesterol 205.8, Sodium 56.6, Carbohydrate 27.1, Fiber 2.8, Sugar 21.2, Protein 6.3
CHOCOLATE PUMPKIN SPICE CAKE
Chocolate Pumpkin Spice Cake This very moist, smooth cake combines the typ ical flavor of pumpkin pie with the sensual charms of chocolate.
Provided by Marg CaymanDesigns
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Grease and flour a 10-inch bundt pan or tube pan.
- In a large heavy saucepan over medium heat, melt the butter.
- Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
- Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.
- Stir in thoroughly.
- Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.
- Stir in the flour, just until blended, then the nuts and raisins.
- Pour and scrape the batter into the pan.
- Smooth the top.
- Bake for 45 minutes.
- Cool in the pan on a rack for 10 minutes.
- Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.
Nutrition Facts : Calories 6583.2, Fat 335.5, SaturatedFat 139.3, Cholesterol 1334, Sodium 2917.6, Carbohydrate 868.2, Fiber 57.2, Sugar 503.8, Protein 99.1
WINTER SPICE CAKE WITH CHOCOLATE TREES
Cut into this stunning cake to reveal gold layers of vanilla and spice sponges. Top with our chocolate Christmas trees or try candy canes or chocolate snowflakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Number Of Ingredients 20
Steps:
- MAKE THE CAKE Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of three 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
- Mix the flour, baking powder, bicarbonate of soda, sugar, mixed spice and salt in a bowl.
- Whisk the buttermilk, oil, vanilla extract and 75ml water with the eggs until smooth. Pour the wet ingredients into the dry and whisk until well combined. Scoop about a third of the cake mixture into a tin. If using, mix the food colouring into the remaining batter and divide this between the other tins. Bake for 25-30 mins, or until the cakes have risen and a skewer inserted into the centre comes out clean.
- Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the parchment and cool. The sponges will keep, wrapped tightly in cling film, for three days, or wrap and freeze for up to two months.
- NOW MAKE THE ICING Beat the butter with half the icing sugar and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until combined - don't overmix or the icing may become runny.
- NEXT, ASSEMBLE THE CAKE Put one of the red sponges on a cake stand or cake board, sticking it down with a small blob of icing. Sandwich with the gold sponge, being generous with the icing. Top with more icing and the final red sponge, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don't worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in the fridge and chill for 30 mins to allow the icing to firm up.
- MAKE THE CHOCOLATE TREES Melt the white chocolate in the microwave, or in a small bowl over a pan of simmering water. Stir in a spot of green food colouring gel if you want to make them green. Transfer to a piping bag and leave to firm up for a few mins (this will make the trees thicker). Line a baking sheet with parchment.
- Snip off the end of the piping bag and quickly pipe the chocolate backwards and forwards in thin lines to create little Christmas trees (ours were 7-10cm tall).
- Decorate with sprinkles and chill until you're ready to decorate the cake.
- ICE THE CAKE Once the crumb coat is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
- Meanwhile, for the chocolate drip, melt the white chocolate in a bowl set over a pan of lightly simmering water or in the microwave in short bursts. Pour into a disposable piping bag and set aside to firm up a little - you want it to be pourable but not too runny.
- Remove the cake from the fridge. If you like, you can use an edible gold spray to cover the surface in a thin layer of shimmer. When the white chocolate is the correct consistency, snip off the end of the piping bag and pipe drizzles down the side of the cake. Fill in the top with the remaining chocolate. Push them into the white chocolate topping before it sets.
Nutrition Facts : Calories 655 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 70 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
More about "chocolate spice cake recipes"
CHOCOLATE AND SPICE CAKE - RICARDO CUISINE
From ricardocuisine.com
4/5 (28)Calories 1120 per servingCategory Desserts
- With the rack in the middle position, preheat the oven to 350 °F (180 °C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.
- In a small saucepan over medium heat, bring the maple syrup and ginger to a boil. Remove from the heat and let cool.
- In a bowl, beat the butter, icing sugar and vanilla with an electric mixer for about 2 minutes or until light and fluffy. Add the cream, 1 tbsp at a time, beating for 30 seconds between each addition.
QUICK AND EASY CHOCOLATE CHIP SPICE CAKE BY CHEF GBELAY
From foodscene.net
BEST CHOCOLATE SPICE CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MOIST AND RICH CHOCOLATE SPICE CAKE WITH CHOCOLATE …
From cakebycourtney.com
NUTRITION - SPICE CAKE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CHOCOLATE SPICE CUPCAKE WITH CHOCOLATE “SWIRL” FROSTING
From foodnetwork.ca
CHOCOLATE SPICE CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CHOCOLATE SPICE CAKE - FEATURED FOOD
From featuredfood.com.jm
CHOCOLATE SPICE CAKE - TWO CUPS FLOUR
From twocupsflour.com
RICH AND MOIST MEXICAN CHOCOLATE SPICE CAKE - ETALK
From more.ctv.ca
CHOCOLATE SPICE CAKE - SAVOR FOOD
From savorfood.ca
CHOCOLATE SPICE CAKE RECIPE - LOS ANGELES TIMES
From latimes.com
INCREDIBLY MOIST AND EASY SPICE CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CHOCOLATE SPICE CAKE (VRP 090) | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
CHOCOLATE SPICE BUNDT CAKE - BAKING FOR FRIENDS
From bakingforfriends.com
CHOCOLATE SPICE CAKE RECIPE WITH FRESH PEAR - ALL FOOD THOUGHTS
From allfoodthoughts.com
CHOCOLATE SPICE CAKE | ETSY CANADA
From etsy.com
CHOCOLATE SPICE CAKE | BETTER HOMES & GARDENS
From bhg.com
THE BEST SPICE CAKE RECIPE - WITH CREAM CHEESE FROSTING!
From chocolatecoveredkatie.com
CHOCOLATE CAKE - THE SPICE CHICA™
CHOCOLATE SPICE CAKES - SUGAR DISH ME
From sugardishme.com
CHOCOLATE SPICE CAKE - PLOWING THROUGH LIFE
From plowingthroughlife.com
BLACKBERRY CHOCOLATE SPICE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE SPICE CAKE - COUNTRY LIVING
From countryliving.com
CHOCOLATE SPICE CAKE RECIPE - COOK.ME RECIPES
From cook.me
EASY MEXICAN CHOCOLATE CAKE - THE KITCHEN GARTEN
From thekitchengarten.com
CHOCOLATE CHIP PICNIC SPICE CAKE - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
CHOCOLATE SPICE-CAKE PUDDING | SAVEUR
From saveur.com
33 CRAZY-GOOD SPICE CAKES | TASTE OF HOME
From tasteofhome.com
SPICE CAKE WITH CHOCOLATE FROSTING - MOSTLY MEDITERRANEAN
From mostlymediterranean.com
CHOCOLATE SPICE CAKE - RESTLESS CHIPOTLE
From restlesschipotle.com
BEST CHOCOLATE SPICE GINGERBREAD HOUSE CAKE RECIPES | FOOD …
From foodnetwork.ca
#time-to-make #course #cuisine #preparation #occasion #desserts #german #european #holiday-event #cakes #christmas #thanksgiving #4-hours-or-less
You'll also love