nch baking pan.
For cake: Beat butter and brown sugar for
n 8 inch square cake pan.
Beat butter, sugar and egg
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
ilk, sugar, white chocolate and butter in large microwavable bowl. Microwave
50\u00b0F degrees.
Beat butter and brown sugar for 5
Cream shortening, sugar and salt.
Add eggs, one at a time. Add flour and milk alternately, ending with flour.
Fold in vanilla, butter and nut flavorings by hand.
Bake in a greased tube pan for 1 hour and 45 minutes in a 325\u00b0 oven.
nd dice and saute in butter in a large sauce pan
>Bake until toothpick or cake tester inserted in center
nch) cake pans.
In a large bowl, beat butter and shortening
ahrenheit.
2. Sift together cake flour, salt, baking powder and
nch round cake pans.
1.\tCream together peanut butter and butter until
quare cake pan; line bottom with parchment paper.
Combine butter and
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
easpoons of vanilla; set aside. Cream 1 cup of butter, gradually add
n the egg, melted butter, milk and vanilla until moistened. Spread evenly
br>Using electric beaters, beat butter and sugar and sifted icing
eggs, margarin, oil, zucchini, and vanilla together in a big bowl
o 325\u00b0F Butter three 9-inch round cake pans. Line the
Preheat oven to 325\u00b0.
Cream shortening and sugar.
Add \"Adams Best\" vanilla and Adams butter flavoring.
Add eggs, one at a time.
Mix well. (Use high speed with electric mixer.)
Sift flour and salt together, then add slowly.
Fold in coconut.
Pour into a 10-inch stem pan that has been well-greased and dusted with flour. Bake at 325\u00b0 for about 1 hour and 20 minutes, or until toothpick inserted into center comes out clean.
Make Coconut Sauce about 5 or 10 minutes before cake is done.