How To make French Chocolate Cake/1953 Winner
2 c All-purpose flour
3/4 ts Baking soda
1/2 c Cocoa powder
3/4 ts Salt
1/3 c Butter or margarine
1 1/3 c Sugar
3/4 c Water
1/2 c Sour cream
1 ts Vanilla
3 Egg whites
Brown sugar chocolate -frosting: -- * A junior winner in the cakes division-1953 Pillsbury Bakeoff. Sift together the flour, soda, cocoa powder (unsweetened) and salt; set aside. cream butter until fluffy and light then add water, sour cream and vanilla. Mix with flour mixture and beat until smooth. Beat egg whites for 1 minute then fold into batter. Pour batter into 2 well greased and lightly floured cake pans. Bake in preheated 350 degree oven for 25-30 minutes. Cool then frost.
* Brown Sugar Chocolate Frosting: Combine 1/2 cup packed brown sugar, 1/2 cup water and 2 tablespoons butter in saucepan. Cook until a little syrup dropped into cold water froms a soft ball. Remove from heat and add 2 squares chocolate; stir until melted and smooth. Blend in 2 cups sifted confectioners sugar and 1/8 teaspoon salt, alternately with 1/4 cup cream. Beat well then add 1 teaspoon vanilla. Thin with additional cream if necessary, a few drops at a time.JM. -----
How To make French Chocolate Cake/1953 Winner's Videos
French Silk Pie: How did the Pillsbury Bake-Off get Started?
Here's how to make this easy Chocolate French Silk Pie recipe that was a Pillsbury Bake-Off winner! This 1950s dessert is no bake and delicious! Learn some Pillsbury history too!
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1 (9 inch) Pie Crust, baked
1/2 Cup Butter, Softened
3/4 Cup Sugar
1 oz baking chocolate melted and cooled (bittersweet or semi sweet)
1 TSP Vanilla
2 Eggs
Cream butter and sugar, mix well for about 2-3 minutes. Blend in chocolate and vanilla. Add one egg at a time mixing for 5 full minutes after each egg. Don't mix both at once. Please don't skip this step.
Fill an already baked pie crust with the filling and chill in refrigerator for 1-2 hours. Top as you like with whipped cream and nuts of your choice. If you are nervous about raw eggs, buy pasteurized eggs.
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Rainbow Chocolate Cake | Best Of Miniature Chocolate & Rainbow Cake Decorating Idea | Tiny Cake Idea
Rainbow Chocolate Cake | Best Of Miniature Chocolate & Rainbow Cake Decorating Idea | Tiny Cake Idea
▽ Today I made a Rainbow Chocolate Cake decorating with classic recipe and ingredients.
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A BRITISH AFTERNOON TEA FOR 80 SORORITY GIRLS - AND AN AMAZING CORONATION CHICKEN RECIPE
Afternoon tea is quintessentially British. Enjoy, as I share the history and etiquette of afternoon tea including some of the Royal Family's favorite dishes at a college sorority house. Milk first or last? What's the Queen's favorite tea cake?
I also demonstrate the delicious CORONATION CHICKEN that was created to celebrate the Coronation of Queen Elizabeth II in 1953 and the recipe that I used to prepare at Buckingham Palace when it was on the menu. A fabulous twist on chicken salad perfect in a sandwich, for a light lunch with rice salad or piled onto a baked potato.
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CORONATION CHICKEN RECIPE
4 cooked chicken breasts
1 cup mayonnaise
¼ cup heavy cream
1 TBS curry powder (or to taste)
1/2 cup diced red pepper
1/2 cup diced red onion
1/4 cup diced ripe pineapple
1/4 cup diced apricots
salt and pepper to taste
In a large bowl combine all of the sauce ingredients and mix well. Cut the chicken into bite size pieces and fold into the sauce mix. Spoon into a large serving bowl.
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A coffee would be great
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