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.
an to aid when releasing cake from pan). Cut a 1
Prepare cake batter according to package directions,
enter comes out clean. Cool cake in pan 15 minutes. Pierce
). Grease a 9-inch cake pan.
Mix both amounts
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
ontainer of pineapple-coconut ice cream in the refrigerator for 30
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.
n 8 inch round cake pan.
Cream butter, sugar and lemon
Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
Mix pudding according to package directions, spread between layers.
Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
Combine pudding mix and milk in medium saucepan.
Blend well. Cook and stir over medium heat until mixture comes to a full boil. Cover with plastic wrap.
Chill.
Split cake layers horizontally to make 4 thin layers.
Beat pudding until creamy.
Spread about 2/3 cup on each layer and stack.
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.
Heat oven to 350\u00b0.
Grease and flour 2 round cake pans.
Melt butter.
Add remaining ingredients into bowl.
Now, add butter and mix with mixer on medium speed until smooth.
Bake for 35 to 40 minutes.
Cool before adding filling.
ime syrup in an ice cream machine, following the manufacturer's
archment paper.
Divide ice cream into 3 portions. Return 2
Whip together heavy cream and condensed milk. Add brandy, if using, and spice mix. Fold in raspberries, glace fruit, chocolate and nuts. Line a large glass bowl with plastic wrap then add mixture. Smooth surface, cover with plastic wrap and chill until firm.
Meanwhile, to make the sauce, gently heat heavy cream and chocolate until melted and smooth. Set aside.
Turn ice cream cake out onto a chilled serving platter. Discard plastic wrap and smooth edges with a palette knife. Pour sauce over top and decorate with cherries.
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.
1/2-inch) ice cream cake pan as a guide/template