econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Preheat oven to 425\u00b0.
Lightly grease a 9-inch round cake pan. Prepare basic biscuits, rolling dough into a rectangle about 1/4-inch thick.
Sprinkle evenly over dough.
Roll up, jelly roll fashion, beginning with long side.
Slice into 1/2-inch slices. Place slices into prepared pan.
Bake 18 to 20 minutes.
Drizzle with icing.
time 1/8 inch thick on floured board.
(Keep
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
alt, then sprinkle over the easy blend yeast.
In a
Cool completely before icing with the Easy Buttercream Icing #425083.
For
ompletely before icing.
To make the icing, sift the icing sugar and
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Cream butter and sugar.
Add jam and cranberries.
Add rest of ingredients as desired.
Bake at 350\u00b0 approximately 1 hour.
Ice cake with Easy Penuche Icing.
Blend margarine and shortening together.
Gradually add icing sugar and cocoa.
Thin with soy milk if needed.
Stir sugar and cocoa together.
Add salad dressing and mix well.
Dissolve soda in warm water.
Alternate water (with soda) with flour into cream mixture.
Mix well.
Add vanilla.
Bake 350 degrees for 30-35 minutes.
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Icing.
Boil 4 T flour and 1 C milk to thin paste. Cool to lukewarm.
Cream together:
1 C shortening
1 C sugar
dash salt.
Add cooled paste to creamed mixture. Beat. Add vanilla. Beat until fluffy.
ust the top with the icing sugar and cinnamon.
Place
/4-inch thick. Place rolled dough
drizzle with Peppermint Icing; save any remaining icing for other uses.
Add salt to the water.
Mix shortening & powdered sugar together, add the water a little bit at a time. Continue to cream until you get the consistency you like.
Add the extract a couple drops at a time until you get the flavor you like.**This recipe makes alot of icing, so refrigerate what you don't use.
ntil easy to handle.
Roll dough 1/8-inch thick.
hites to be white and thick and fluffy.
Once syrup
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.
erving dish and sprinkle some icing sugar on it.Donot spread
Prepare biscuit dough rolling dough into rectangle, about 1/4 inch thick.
Brush with melted butter.
Combine sugar and cinnamon.
Sprinkle over dough. Roll dough up (jelly roll fashion) beginning with long side.
Slice dough into 1/2 inch slices. Place rolls into lightly greased 9 inch round cake pan.
Bake 18-20 minutes in preheated 425 degree oven. Drizzle with confectioners sugar icing. Makes 16-18 rolls.