n the melted butter. Add flour and mix with your hands
Cream the butter, shortening, and sugar together beating until light and fluffy.
Add the eggs, one at a time, blending well after each.
Beat in the flour.
Beat in the extracts.
Beat in the 7-Up.
Blend well, DO NOT OVER MIX!
Pour the batter into a well-greased and floured or non-stick pan and bake at 325 degrees F for 60 to 90 minutes.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Cream butter and 2 cups sugar.
Separate eggs.
Add yolks to butter and sugar.
Beat egg whites and add the 2/3 cup of sugar and beat.
Slowly add flour to butter mixture.
As mixture gets too thick to beat, add some of the egg whites and milk until all ingredients are used.
If margarine and Crisco are used, I add 1 tablespoon of butter flavoring.
Preheat oven to 300\u00b0.
Bake in tube pan 1 1/2 hours.
Go by recipe on cake mix.
Mash strawberries up.
Cook cake in pound cake pan.
Cool cake.
Slice cake in thin slices.
Mix strawberries and Cool Whip together in large bowl.
Put layer of cake and layer of strawberries and Cool Whip until all is used up.
Prepare cake mix as for pound cake recipe on back of box in 3 round layers and cool.
Cream butter and sugar.
Add eggs, one at a time.
Combine flour, baking powder, salt and soda.
Beginning and ending with flour, alternate flour and buttermilk into butter, sugar and eggs. Add vanilla.
Line layer pans with waxed paper, greasing pan with butter.
Bake 15 minutes at 350\u00b0.
Makes 6 regular or 8 thin layers.
Can be used for two layer cakes.
Mix and bake cake at 325\u00b0
in 3 layers.
Cream butter and Splenda well.
Add eggs, one at a time beating after each addition.
Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.
Add sour cream and vanilla butter nut extract.
Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes.
Serve with Sugar Free cherry or apple pie filling and whipped cream.
reased and floured 8\" round cake pans.
6. Bake at
Prepare yellow cake mix as directed on package.
o room temperature.
CUT CAKE PIECES:
If using ladyfingers
Beat egg yolks until thick and lemon-colored.
Add orange peel and orange juice.
Beat until very thick.
Gradually beat in 1 cup sugar and 1/4 teaspoon salt.
Fold in flour a little at a time.
Beat egg whites with the cream of tartar until soft peaks form.
Gradually add 1/2 cup sugar beating until soft peaks form. Thoroughly fold whites into yolk mixture.
Bake in ungreased 10-inch tube pan in slow oven (325\u00b0) about 55 minutes or until done.
Invert pan to cool.
he pan with flour; tap out excess flour.
Sift together the
o 350 degrees. Grease and flour 2 (8 1/2x4 1
Cream Crisco, sugar and eggs together.
Beat on high speed for 5 minutes.
Then add milk and flour on low speed until mixed well.
Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
Frost with Butternut frosting if desired.
See my recipes for the frosting recipe!
May be baked in 3 layer pans also.
pray, then dust with flour.
Place the cake mix, cream cheese
to 7 minutes. Combine cake flour and baking soda, and add
ater, oil and vanilla. Combine flour, baking powder and salt; gradually
olks and beat well. Combine flour, soda and add to creamed