nd add them to the pound cake along with the coconut mixture, the
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Cream butter and shortening, add sugar gradually.
Cream until light and fluffy.
Add eggs, one at a time, and beat until very light.
Sift flour, measure and add baking powder and salt, sift together.
Add flour alternately with milk, starting and ending with flour.
Add vanilla.
Bake in a large tube pan (which has been greased and floured) at 325\u00b0F for 1 hour and 30 minutes.
Cream the butter, shortening, and sugar together beating until light and fluffy.
Add the eggs, one at a time, blending well after each.
Beat in the flour.
Beat in the extracts.
Beat in the 7-Up.
Blend well, DO NOT OVER MIX!
Pour the batter into a well-greased and floured or non-stick pan and bake at 325 degrees F for 60 to 90 minutes.
Cream butter and 2 cups sugar.
Separate eggs.
Add yolks to butter and sugar.
Beat egg whites and add the 2/3 cup of sugar and beat.
Slowly add flour to butter mixture.
As mixture gets too thick to beat, add some of the egg whites and milk until all ingredients are used.
If margarine and Crisco are used, I add 1 tablespoon of butter flavoring.
Preheat oven to 300\u00b0.
Bake in tube pan 1 1/2 hours.
ntil smooth.
Thoroughly combine flour, finely chopped pistachios and salt
Put butter and eggs out night before making cake.
Cream butter, shortening and sugars.
Cream and cream and cream, until very fluffy.
Add eggs, one at a time, beating well after each one.
Mix flour and baking powder.
Add alternately with milk, beginning and ending with flour.
Add vanilla and nuts.
Pour into well-greased tube pan.
Bake in oven preheated to 350\u00b0 for 1 hour and 15 minutes.
Line bottom
and
2 long sides of a 9 x 5 x 3-inch loaf pan with
waxed
paper.
Cut cake into 3 even slices, put them in the pan and trim remaining slices to fit pan.
Pack sherbet into cake lined
pan; top with remaining slice of pound cake. Cover with waxed paper; freeze for at least 3 hours.
Combine cream, sugar and vanilla;
beat.
Put on top of cake;
freeze until ready to serve.
Makes 12 servings.
preheat oven to 350 and spray bundt or pound cake pan with Pam.
in a medium bowl whisk flour, cinnamon, salt, baking powder and baking soda together.
In a large bowl, melt butter in microwave, add in egg, egg whites, sugar, splenda and butter milk; whisk until smooth.
Add dry ingredient to wet and mixed until just combined.
Fold in apples.
spoon mixture into pan
bake 1 hour or until toothpick comes out clean.
ag, seal and then roll with a rolling pin until crushed
Cream sugar and shortening (butter).
Beat egg yolks and add to sugar mixture.
Sift flour, salt and soda and add to mixture, stirring in sour cream alternately with the flour mixture.
Beat egg whites and fold in lightly.
If using pecans, fold in now. Bake in tube pan 1 1/2 hours at 325\u00b0.
Prepare cake mix as for pound cake recipe on back of box in 3 round layers and cool.
mall bowl beat cream cheese with mixer on high until smooth
Cream shortening and sugar and eggs. Make a paste of cocoa and food coloring; add this to shortening mixture; add salt and buttermilk with flour; and vanilla, vinegar and soda.
Do not beat hard, just blend in.
Bake at 350.
Let cool and split layers through the center, then frost this scarlet creation.
/2-inch loaf pan with nonstick cooking spray.
Cream
o room temperature.
CUT CAKE PIECES:
If using ladyfingers
uffin cups with paper or foil liners.
Combine the cake mix
Line bottom of a 12 x 8-inch baking dish with the pound cake. Top with 1 cup of each of the blueberries and strawberries, then top with the thawed Cool Whip.
Design the \"stars and stripes\" with the 3 cups halved strawberries and 1/3 cup blueberries. Refrigerate at least 1 hour.
Makes 15 servings.
Mix 1 1/2 cups cake mix with yeast, flour, eggs and 2/3 cup water.
Mix for 2 minutes.
Pour into greased and floured 9 x 13-inch pan.
Sprinkle 2 tablespoons of sugar over batter.
Mix remaining cake mix with butter.
Crumble over filling.
Bake at 350\u00b0 for 35 minutes.
Drizzle with confectioners sugar icing.
Melt butter in 13 x 9 x 2-inch pan.
Sprinkle brown sugar evenly in pan.
Drain pineapple (save juice).
Arrange pineapple slices with cherry halves in center on sugar mixture.
Add water to pineapple juice to make the water called for on cake recipe. Make cake batter.
Pour over fruit.
Bake at 350\u00b0 for 45 to 50 minutes.