recipes - Flour Bluff Independent School District



recipes - Flour Bluff Independent School District
Janice Alves
Use your favorite chocolate cupcake recipe (I use the chocolate cake recipe from the back of the
HERSHEY cocoa box). Line 2 muffin pans with paper liners. Fill each cup 2/3 full. Place a few chocolate
chips in each cup. Bake at 350 degrees for about 20 minutes. After the cupcakes are cool fill with Dulce
de Leche and mascarpone filling (I use a piping bag with a round tip inserted into the cake).
Dulce de Leche/Mascarpone filling
1 8 ounce
tub mascarpone
¼ cup
dulce de leche
cream or enough to thin
Mix well and spoon into piping bag.
Whip cream frosting
2 cups heavy whipping cream
1/3 cup powdered sugar
2 tsp. vanilla
Whip heavy whipping cream until soft peaks are formed. Add powdered sugar and vanilla. Whip until
firm peaks are formed. Frost cupcakes.
Turtle Cake WOW!
Nicole Morin
1 (18 ounce) box German chocolate cake mix
½ cup (1 stick) butter, softened
½ cup canola oil
1 (14 oz) can sweetened condensed milk, divided
1 (1 pound) bag caramels
1 cup chopped pecans
Preheat oven to 350. Combine cake mix, butter, 1 ½ cups water, oil and half sweetened condensed milk.
Pour half batter into sprayed, floured 9 x 13 in pan (or cupcake pan). Melt caramels and blend with
remained condensed milk. Spread evenly over baked cake layer and sprinkle with pecans. Cover with
remaining batter and bake for an additional 20-25 minutes.
½ cup (1stick) butter
2 TBL cocoa
6 TBL evaporated milk
1 (16 oz) box powdered sugar
1 tsp vanilla
Melt butter in saucepan and mix in
cocoa and milk. Add powdered sugar
and vanilla to mixture and blend well.

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