ong side to loosen. Invert cake onto counter. Carefully peel
n the center of a cake comes out clean, 20 to
- 8 inch round cake pans, reserve.
Beat
For Cake: In large bowl, combine coffee
>2 9-inch round cake pans.
9-inch springform
Cake:.
Preheat oven to 350
Assemble your cake stand and the following tools:
o cool before icing.
Icing:.
Sift the icing sugar into a
ch baking sheet.
Beat cake mix, water, vegetable oil,
Mix powdered sugar and vanilla.
Add milk teaspoon by teaspoon until desired consistency.
Dash salt.
Note: Do NOT pour in the milk.
Trust me.
Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
(If you are icing everything in your home, then go right ahead).
o serving plate.
Coffee Buttercream Icing.: Beat butter until light and
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
CAKE:
Cream the margarine and sugar.
Add the egg replacer, water, vanilla and burnt sugar syrup.
Mix together then add flour and baking powder.
Mix well.
Pour batter into a greased and floured 9x13\" pan or use 2-9\" round pans.
Bake at 350'F for 35 minutes.
The cake is done when you touch the center and it springs back up.
Cool the cake.
ICING:
Combine the Icing ingredients together in a sauce pan and cook until it forms a hard ball.
Ice the cake while it's still warm and it will harden on the cake.
Enjoy.
Mix and cook cake by the recipe on the box.
Use a 9 x 13-inch pan.
Cool and make holes all over the top.
Mix cream coconut and condensed milk; pour over cake that has the holes in it.
Put a large container of Cool Whip on top.
Sprinkle with coconut.
Keep refrigerated.
It also freezes well.
tting and assembling cake.
Cookies and Cream Buttercream Frosting:
**note
ugar added the stiffer the icing gets and you will need
rease 2 9-inch round cake pans with softened butter.
normal and makes the cake so moist!
Pour
own pudding bowl cake on top of round cake, with icing between them
uffy whipped frosting.
Leftover buttercream can be stored in