You can, it will still bake. However, it will probably taste a little funny. Olive oil has a lot of flavor to it, and it tends to go better with garlic and pasta than chocolate and sugar.

There is no set amount. Some pack may be small of 8 to 16 ounces, while large bakery packs may be as much as 50 lbs. of chocolate.

Everyone has their own opinion on what is better chocolate cake or ice cream. It is like the question how many licks does it take to get to the center of a Tootsie Pop? The world may never know.

(MySims Wii): It's in the forest, past the river... close to the upper log/bridge on the map. You must prospect for it; it is with Cake and Gingerbread Men, near a kind of natural ramp that leads up to a steel door (which you can open when you have a four-star town).

For the sponge
butter, for greasing
9 free-range eggs
255g/9oz caster sugar
200g/7½oz self-raising flour, sifted
40g/1½oz cocoa powder
For the filling and topping
1 x 340g/12oz (drained weight) jar cherries, drained, juice reserved
good dash of Kirsch
2 tbsp arrowroot
750ml/1¼ pint double cream, whipped
For the chocolate shards
300g/10½oz dark chocolate
½ tsp peppermint essence
110g/4oz demerara sugar
50g/2oz toasted flaked almonds, to serve

That depends oh how big is the slice and how many are there but i think this site might be helpful: http://caloriecount.about.com/calories-stater-bros-double-chocolate-cake-i115093

The clause is an adverb.

That depends on the individual chocolate cake recipe.

You probably will not get the results you were hoping for. Salt not only adds flavor, it also affects certain chemical and physical processes. Some examples: salt can change the shape of some molecules and thereby alter the texture and flavor, it can increase the boiling point of water and it can change the rate at which water absorbs across membranes (fruits and nuts in the recipe). You can try leaving out the salt but don't be surprised if it doesn't turn out quite like you were expecting.

There are plenty of places in order for one to find out recipes for different types of chocolate cakes. However, it is strongly suggested that one should try to check out some recipes from the website Best Recipes.

if you really like it you can boomer out on witch take about a minute or 2. but if you kind like it you shold still bommer out on it witch takes a minute or2.if you really hate it boomer on it

Yes, adding one or two ounces of melted baking chocolate to a cake mix would produce a chocolate cake. The more melted chocolate added, the richer the chocolate flavor. However, adding too much melted chocolate could alter the texture of the finished cake.

ingredients:

1 cup sugar

1 cup sifted all-purpose flour

6 tablespoons Hershey's cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup boiling water

directions:

-preheat oven to 350 degrees F. Grease and line a 9 inch round or square baking pan.

-stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl. stir well.

-then add egg, milk, oil, and vanilla. stir well. stir in boiling water. pour batter in prepared pan.

-bake 30 to 35 minutes or until wooden pick inserted in the center comes out clean. cool 10 minutes.

If you have not decorated or frosted it, don't. It will last longer this way. Wrap it well in seran wrap, then wax paper, then tin-foil. Store it in the refridgerator, and don't disturb it. If it has already been decorate / frosted, it might not last that long. You can try and seal it as best as possible, and store it in the fridge, too.

It fits to people with the coeliac disease.

It depends on the type of chocolate. White chocolate it nearly all fat. Milk chocolate and sweetened chocolates often have relatively high fat contents, too. Bitter-sweet and dark chocolates tend to have lower fat contents.

things appear to be ok even after a month or months but there are certain varities of fungus or moulds which grow up - such varieties are even more harmful and poisonous than others ( which grow up a culture in a day or two at room temp.), and they may not get killed even after boiling so my advice is avoid anything over 7 - 10 days until it contains preservatives or has not been opened

The question cannot be answered in any meaningful way. Red Velvet Cake is a TYPE of chocolate cake, and there are many other types of chocolate cake. Some are more moist than others, while some have milder or more intense chocolate flavor.

German Chocolate is a brand name. it is melted and added to the cake batter as is typical with most formulas.

Chocolate cake can be made with cocoa, or other sweetened chocolates of ANY brand name.

typically German chocolate cakes have that ewwie gooey caramel/coconut/pecan filling and or frosting ,in this part of the country.

so a German chocolate cake, is a chocolate cake.. but a chocolate cake, is only a German chocolate cake when German's chocolate is used.

The ingredients for making a Chocolate Cake include:

½ tsp of salt

1 tsp of vanilla

1 tsp of baking soda

1/3 cup of water

A cup of flour

½ cup of milk

A couple of eggs

1/3 cup of butter

3 cups of cocoa

Baking utensils and cake pans

it is a compound because it is made of 2 or more substances made by hand. i learned that in cooking class

there is no need to freeze chocolate chips. if real chocolate melts in the cupboard it will bloom, this is where the cocoa butter comes to the surface. it looks white and has been mastaken for mold. it is still good to eat or bake with.

yes infact it can. giving chocolate to any animal is bad for them. humans shouldn't eat chocolate either. it is hard for our bodies to digest it. (and why would you WANT to give a bird YOU'RE chocolate??)