Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 152

CHOCOLATE FILLING FOR CAKES MADE FROM COCOA

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Place in a saucepan

One cup of water,

One cup of syrup,

One-half cup of cocoa,

Six tablespoons of cornstarch,

One teaspoon of cinnamon.

Stir until the starch is dissolved and then bring to a boil. Cook slowly for six minutes and then add one teaspoon of vanilla. Cool and use for chocolate filling between cakes, in éclairs or cream puffs, or for chocolate pie.

Mrs. Wilson's Cook Book

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