n wire rack.
Chocolate Frosting:
In medium saucepan over
he rolls.
For the Frosting:
In a medium bowl
umpkin Make your favorite buttercream frosting and tint pumpkin orange (or
ours or until dough is easy to handle.
On floured
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Place 1 cake layer on a cake plate and spread half the frosting over sides and top. Press half the coconut around sides and over top.
Beat cream in a large bowl with an electric mixer until soft peaks form. Add raspberries; fold until just combined. Spread raspberry cream over top of cake on plate.
Spread half the remaining frosting over sides of remaining cake. Place cake on top of cream. Spread top of cake with remaining frosting. Press remaining coconut around sides and over top of cake. Refrigerate for 30 mins.
Grease 15cm x 25cm loaf pan or 24cm round cake tin.
Combine ingredients in a large bowl, stir well. Pour mixture into pan.
Bake in moderate (180C) oven ~1 hour.
Stand cake 5 minutes, turn onto wire rack to cool.
Frosting.
Beat cream cheese, butter and lemon until light and fluffy, gradually beat in icing sugar.
Spread cake with frosting.
Bottom:
Combine cake mix, butter, and egg. Mix with fork until moistened.
Set aside 1 cup of mix.
Grease bottom only of 9x13 pan.
Pat mix into it.
Top:
Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice.
Beat 3 to 5 minutes.
Spread over cake mixture.
Bake at 350 degrees for 30 to 40 minutes or until lightly browned.
When cool, spread top with remaining frosting.
Store in refrigerator. Bars cool easier when chilled.
br>Empty the can of frosting into a bowl large enough
nd cooled.
eggs (some recipes separate the eggs and beat
erving platter.
For the FROSTING.
Whisk together the flour
ept in fridge.
Frosting:
Melt all together in
Spray a 9x13 pan with cooking spray.
Layer bottom of pan with graham crackers.
In large bowl,mix together pudding and 3 cups of milk.
Beat until mixture begins to thicken.
Fold in whipped topping.
Spread evenly over graham crackers.
Add another layer of graham crackers over pudding mixture.
Mix remaining 2 tablespoons of milk with chocolate frosting.
Spread evenly over top layer of graham crackers.
Refrigerate overnight.
ut clean.
TO MAKE FROSTING: Bring to a boil butter
Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
Frost the cooled cake and enjoy!
efore cutting to serve.
EASY FROSTING: Prepare brownies as directed; cool
Preheat oven to 350\u00b0.
Grease bottom only of 13 x 9-inch pan. Combine cake mix, butter and 1 egg.
Stir until moist.
Pat into pan.
Blend frosting mix into softened cream cheese.
Reserve 1/2 cup for frosting.
Bake bars.
Add 2 eggs to remaining frosting mixture.
Beat 3 to 5 minutes at high speed.
Spread over base. Bake at 350\u00b0 for 30 to 40 minutes.
Cool; frost.
Cut into bars. Refrigerate leftovers.
Makes about 36 bars.
Make the cake in a bundt pan according to package directions. Let cool completely. Remove lids from frosting and microwave for 10 seconds. Stir. Pour slowly over the cake to cover. Now take your green spray frosting and make 3 holly branches in several spots on the cake. Top with 2-3 red hot candies in the middle. And there you have an easy, adorable Christmas cake!
t with parchment paper for easy removal (or spray with non
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre