ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Choc Cake with Cream Filling & Choc Frosting

Misc.
ADVERTISEMENT
Dear Marta,

Thank you so much for replying to my request for a Choc Cake with Cream Filling and Fudge Frosting. It looks delicious and I cannot wait to try it out.

Many thanks again, GAil
MsgID: 0211888
Shared by: Gail-Florida
In reply to: Recipe(tried): The Perfect Chocolate Cake with Whipped ...
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Layered Taco Dip
  • LAYERED TACO DIP This is good standby. 1 cup sour cream 1 pkg. (3 oz.) cream cheese, softened 2/3 cup bottled taco sauce 1 1/2 cups torn lettuce 1/3 cup chopped green bell pepper 1/4 cup chopped onion 3/4 cup shredde...
  • Country Frittata (makes two 10-inch frittatas)
  • COUNTRY FRITTATA Source: Kitchen Coach: Weekend Cooking by Jennifer Bushman Makes 2 (10-inch) frittatas Frittatas are thick Italian omelets. Instead of being filled and rolled, the filling ingredients are stirred in...
  • Fried Broccoli Balls
  • FRIED BROCCOLI BALLS (LOOK CHIN BROCCOLI TOD) These fried balls are made with broccoli (leaf and stalk) and should be eaten with a spicy sauce, or sweet chilli sauce. 100 gms broccoli 100 ml water (as needed) 1 teas...
  • Letter W Recipes
  • February 26, 2007 Recipe Swap LETTER W RECIPES This Week's Daily Recipe Swap...
  • Sizzling Spicy Rib-Eye Steaks with Peppery Dry Rub
  • SIZZLING SPICY RIB-EYE STEAKS 6 (12- to 14-ounce) boneless rib-eye steaks, each about 1 1/2 inches thick 2 tablespoons Peppery Dry Rub (recipe follows) 1 teaspoon chipotle chili powder) (or other chili powder) 3 table...
ADVERTISEMENT
  • Dill Mayonnaise
  • DILL MAYONNAISE 1/3 c. sour cream 1/3 c. snipped fresh dill 1 tbsp. Dijon style mustard 1 tsp. anchovy paste 1 garlic clove, mashed 2 c. mayonnaise Fold the sour cream, the dill, the mustard, the anchovy paste and th...
  • Fried Wontons (Joy of Cooking)
  • FRIED WONTONS With a sharp knife, lightly chop until fluffy and place in a large bowl: 1 pound lean ground pork (butt or shoulder) Shell, devein, rinse, and cut into 1/4-inch dice: 1/2 pound medium shrimp Press betw...
  • Pound Cake Waffles (1920's)
  • POUND CAKE WAFFLES 3/4 cup (12 Tbsp or 1 1/2 cubes) butter, softened 1 cup granulated sugar 4 eggs, separated, yolks beaten, whites stiffly beaten 1/3 cup milk 1 tsp lemon or vanilla extract 1 1/2 cups bread flour 2 ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Choc Cake with Cream Filling & Choc Frosting
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!