unsweetened cocoa powder. 3/4 c. sour cream, room temperature. 2 . large eggs, room temperature. 1 . ... Spoon or pour the glaze on top of the cake, allowing it to drip down the sides.

In a medium mixing bowl combine the boiled water, cocoa powder, ground cinnamon, ... For the glaze. One 11 oz (approx) bag of good quality candy corn, roughly chopped 4 teaspoons water.

2 cups flour 1/4 cup sugar 1 tablespoon plus 1 teaspoon baking powder 1 tablespoon cocoa powder 1/2 teaspoon kosher salt 1-3/4 cups buttermilk 1/3 cup butter, melted and cooled 2 large eggs ...

Bring cola and sugar to a boil in a medium saucepan over medium-high. Boil, uncovered, stirring occasionally, until reduced to 1 cup, 30 to 40 minutes. Remove from heat. Stir in lemon juice ...

Go behind the scenes at the L.A. Times Test Kitchen. You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest.Email Noelle at noelle.carter@latimes.com.. Devil’s food doughnuts ...

In a large mixing bowl, add the confectioners' sugar, cocoa powder, powdered milk, cornstarch, and salt. Whisk together to combine. Store the mixture in an airtight container for up to a year ...