br>To make the sponge cake, beat egg yolks, sugar and
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
lace bottom layer on cake plate; spread Cream Filling evenly over layer
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
Prepare cake batter according to package directions,
Use a Sara Lee ( or any other Brand) Frozen Loaf Pound Cake Thawed.
Whisk together Pudding Mix and Half & Half.
Let stand 5 minutes.
Split Cake into 3 horizontal layers.
Place Bottom Layer on Bottom of Serving Plate.
Top with Half of the Pudding.
Repeat Layers.
Top with third cake layer.
Combine Confectioner's Sugar, Cocoa and enough water to reach a spreading consistency.
Spread over top of Cake and let glaze drizzle down the side.
Cook Time is time to set up & Chill.
mount of ice cream necessary for this mountain cake. You will probably
Preheat oven to 325\u00b0.
In large bowl, combine flour, baking soda and cream of tartar.
Set aside.
In medium bowl, mix honey, orange juice concentrate, water, vanilla, orange extract, orange peel, 1 unbeaten egg white and apricot puree.
Stir into flour mixture until just blended.
Gently stir in 1 lightly beaten egg white.
Do not overmix.
Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
Spread pudding between layers.
Spread with Chocolate Glaze. Cover and refrigerate.
Chocolate Glaze: Blend melted butter and cocoa.
Stir in powdered sugar and vanilla.
Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
Beat until smooth and use immediately.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
an to aid when releasing cake from pan). Cut a 1
enter comes out clean. Cool cake in pan 15 minutes. Pierce
pread a layer of ice cream over the cookies.
Repeat
). Grease a 9-inch cake pan.
Mix both amounts
ans.
While cake is baking let the ice cream soften a
In a bowl, whisk together cream and pudding mix; let stand for 5 minutes.
Split cake into three horizontal layers.
Place bottom layer on a serving plate, top with half of the pudding.
Repeat layers.
Top with third cake layer.
In a small bowl, combine the confectioner's sugar, cocoa and enough water to reach a spreading consistency.
Spread over top of cake, letting glaze drizzle down the sides.
pan, combine 2 cups dry cake mix and melted butter; mix
ut from another recipe in this book for \"Cheap Cream Cake\" I derive
rease and flour a 9\" cake pan.Preheat oven to 350
ontainer of pineapple-coconut ice cream in the refrigerator for 30