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.
Heat oven to 350\u00b0.
Heat shortening and chocolate in 2-quart saucepan over low heat, stirring constantly until melted.
Remove from heat.
Stir in sugar, vanilla and eggs.
Stir in remaining ingredients except frosting.
Spread in a greased square pan (8 x 8 x 2-inch).
Bake until brownies begin to pull away from sides of pan (30 to 35 minutes).
Cool slightly.
Frost with Easy Chocolate Frosting.
Cut into about 2-inch squares.
Yields 16 brownies.
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
br>Measure all ingredients except frosting into large mixing bowl.
ooks, beat egg whites with cream of tartar in a large
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
ith the following Butter Cream Frosting recipe:
BUTTER CREAM FROSTING.
8 Tbls. (or
n wire rack. Spread Mint Cream Frosting over brownie layer; freeze 15
ides of the pan.
FROSTING.
Soak cashews in 1
br>Frost with Quick and Easy Chocolate Frosting, if desired.
Cut
bout 2 cups of the Cream Frosting on cake; with a long
Preheat oven to
350\u00b0.\tButter\tand flour a 9 x 13-inch pan or 3 (9-inch) cake pans.
Cream butter and sugar.
Beat in eggs, 1 at a time.
Sift dry ingredients and blend into butter mixture.
Mix in\tbuttermilk,
coconut,
pecans
and
vanilla. Pour into pans. Bake for
30 minutes.
Test with cake tester. If using 9-inch pans, invert onto racks and cool.
/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
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.
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.
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.