owl making a well in the center for the baby food. Incorporate
ell. Stir together buttermilk and food color. Mix flour, cocoa and
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In a food processor, add sugar, oil, vanilla
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
lice each cake round horizontally making 4 layers.
Place the
Break cake in pieces in container that you are making Jell-O (I use a Bundt pan). Fix Jell-O in a bowl as directed on box. Pour over pieces of cake. Put in refrigerator until Jell-O is ready to eat (4 hours or longer).
Cut a loaf angel food cake into squares about 1 1/2-inches across.
Trim off corners so that cake will look slightly round. Cream butter; add confectioners sugar gradually.
Beat well. Flavor with vanilla or almond extract or any flavoring you prefer. Add double cream.
Completely cover the cake rounds with butter and sugar mixture; roll in ground toasted almonds.
Best to serve soon after making.
Bake angel food cake according to the package.
Let cool completely.
Cut cake in half, making 2 layers.
Spread heavy cream, whipped, on the bottom layer.
Then put slices of peaches on top of cream.
Put top layer on and spread the remaining cream on top and sides.
Put remaining peaches on cake, then wrap thoroughly and put in freezer for 2 hours.
Take out of freezer 15 minutes before serving.
Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.
Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.
Bake
angel
food cake as directed on package
Start by making the marshmallow cream topping. Separate
or making these cookies found below.
EASY DEVIL'S FOOD CHOCOLATE
Pinch off pieces of cake and place in a large bowl, making a layer.
Cut up strawberries and layer on cake. Mix together Cool Whip, sour cream and powdered sugar.
Put a layer of this over the berries.
Repeat layers using all ingredients.
Slice 1-inch layer from top of cake and put aside.
Scoop out center of bottom part of cake making a trench all around (save cake and serve in individual dishes with favorite pudding and whipped topping).
Fill trench with 1 of the following:
Ice cream, softened, mixed with fruit, chocolate Cool Whip and bananas, whipped cream and fruit and nuts, partially set fruited Jell-O; freeze cake with ice cream and refrigerate others.
Put top back on and top accordingly.
Follow directions on box for making the cake.
Mix desired amount of Jell-O to flour before other additions.
Use 1/3 to 1/2 box of Jell-O.
Bake according to box directions.
Cut the cake in half horizontally making a trench all around cake large enough to hold pie filling.
Spread can of pie filling in trench.
Place cake together again.
Spread whipped topping over entire cake--make sure you get the inside too.
Chill before serve.
f coffee concentrate or brown food color and knead only until
Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
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Fold extract and food coloring into one half.