Cake:
Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
Add flour, cinnamon, salt, baking soda and baking powder.
Add pecans and coconut.
Combine dry mix with creamed mix.
Pour into lightly greased 13\" x 9\" pan.
Bake the cake at 325 degrees for 40-60 minutes.
Cake icing:
Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
Decorate as desired.
Mix
pudding and milk; add Cool Whip
and
sour
cream. Mix together.
Put layer of graham crackers, layer
of pudding mixture, layer of graham crackers, layer
of
pudding
mixture and layer of graham crackers.
Then top
with
chocolate
cake icing. Chill for 2 hours, then serve.
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Preheat oven to 350\u00b0.
Grease and flour two 8-inch round cake pans.
Combine flour, salt and soda; set aside.
Beat eggs in large mixing bowl.
Add oil, sugar, gelatin and buttermilk; stir vigorously until well-blended.
Add flour mixture and blend well.
Bake cake to package directions and cool.
Mix milk and flour in small saucepan and cook until thick. Take off stove to cool.
Beat together softened butter and crisco for 4 minutes.
Add sugar to butter mixture a bit at a time and beat for another 4 minutes.
Add cooled milk and flour mixture a little at a time to mixture and beat for another 4 minutes.
Add vanilla and almond extract and beat until blended.
Frost cake.
Cake:.
Preheat oven to 350F.<
need a lot of icing like making flowers etc, mix
offee, then sift in the icing sugar. You might need to
For cake, sift together flour and sugar;
Cake:
Cream butter and sugar. Add the eggs and blend.
Add the cold coffee and beat 1 minute.
Sift together the cocoa, flour, soda, and salt. Blend into the other ingredients.
Add the boiling water and blend with mixer on low.
Pour in a greased 9\" x 13\" pan and bake 35 - 40 min, at 350 degrees.
Icing:
Mix sugar, butter, milk, cocoa, and salt in a sauce pan.
Beat in the egg and bring to a boil and boil one minute stirring constantly.
Beat with mixer and spread on cake.
Bake cake according to directions on box.
Cool.
Mix icing and sliced thawed strawberries.
Punch holes in cake and spread icing over cake.
Cream shortening.
add extracts and salt mix till blended.
Then add little powdered sugar and little water.
mix on med speed till all sugar and water is used.
this makes about 2 c.
I figured that for a wedding cake 3 tier 6 10 14 takes 5 batches of icing for a finished cake if you are doing flowers need to add a little more powdered sugar to get a stiffer icing.
To make cake:.
Preheat oven to 350\
Pour cake icing out onto a piece of wax paper.
Knead small amounts of powdered sugar into the cake icing.
You want the mixture to be dry enough to roll out good.
Use a rolling pin to roll into a thin rectangular shape. Spread peanut butter all over the dough.
Roll up into a long roll.
Cut into small pieces. Stack into a container, placing wax paper between layers. Refrigerate.
ut do not overcook.
Icing: Mix sugar, salt, and cocoa
Do not use a cake tester, toothpick, or skewer to
eep 23cm-round (9\") cake tin with cooking oil, then
Make cake, icing and praline.
Prepare cake mix as directed on box in a 9 x 13-inch pan. While cake is warm, poke holes in cake with a wooden spoon handle. Mix the caramel sauce and Eagle Brand milk together and pour over cake.
Cool cake, then top with tub of Cool Whip and sprinkle with toffee or brickle.
Store in refrigerator until ready to serve.