ugar, milk, butter, egg, sour cream and vanilla until blended.
eaming.
Add the sour cream and vanilla extract and
Grease 19cm square cake pan, line base with paper, grease paper.
Melt butter and chocolate in a bowl over hot water.
Transfer mixture to large bowl, stir in sugar and essence then eggs, sifted flour and pecans.
pour mixture into prepared pan and bake in preheated moderate oven for 30 minutes.
Cool in pan.
Turn brownies out and top with frosting.
Refrigerate for a few hours before cutting.
Sour cream frosting.
Melt chocolate in bowl over hot water, stir in sour cream, stir constantly until mixture is smooth and glossy.
br>Measure all ingredients except frosting into large mixing bowl.
bout 2 cups of the Cream Frosting on cake; with a long
/4 cup pineapple for frosting.
In mixing bowl, combine
nd let cool completely.
Frosting:.
Melt butter over low
ake has cooled completely. spread frosting between layers and on sides
ooks, beat egg whites with cream of tartar in a large
Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
In a
small
bowl,
add buttermilk and soda; let stand. Beat egg whites until stiff.
Cream margarine, shortening and sugar; add
egg
yolks,
one at a time, to sugar mixture.
Add flour
and buttermilk
alternately.
Toast pecans and coconut and add
to flour
mixture
along
with vanilla.
Fold in egg whites.
Bake at 325\u00b0 for 25 minutes in 3 (8-inch) greased and floured cake
pans. Turn
out of pans and cool on wire racks. Frost with Italian Cream Frosting.
Place cupcakes on a large plate or platter.
Place one scoop of ice cream on top of each cupcake.
Spoon Whipped Cream Frosting onto ice cream.
Top with gluten free sprinkles and finish with a cherry.
Serve.
ides of the pan.
FROSTING.
Soak cashews in 1
Cream the butter and cheese together. Add sugar; blend well. Add eggs alternating with flour.
Beat well after each addition. Pour mixture into a greased and floured Bundt pan. Bake at 350\u00b0 for 1 1/2 hours. Glaze while hot with sour cream frosting.
Preheat oven to 350\u00b0.
Grease and flour a 12 cup bundt pan.
Sprinkle nuts into bottom of pan.
Combine remaining ingredients in large mixing bowl.
Beat four minutes on high speed, pour into pan.
Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
Let cake cool and invert onto plate.
Bailey's Irish Cream Frosting:
Beat all ingredients in a small bowl until fluffy.
ire racks.
Spread Italian Cream Frosting between layers and on top
ake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat
ite Cheesecake Layer:
Beat cream cheese with confectioners sugar until
br>Combine the egg whites, cream of tartar and salt in
n a medium bowl, combine cream cheese and melted chocolate; stir