b>cake layer, either round, square or 9 X 13, and put filling
und Victoria sandwich tins.
Cream the butter, vanilla extract and
revious recipe for Cream Filling to fulfill for the following recipes: CHOCOLATE FILLING: Following directions for the cream filling
inch round enameled pan for this cake, and it made a
tester inserted into the cake comes out clean, about 30
Heat whipping cream in double broiler. Break chocolate
e pan and cake to loosen; cool the cake in the
Mix sugar and whipping cream. Bring to a boil. Stir and boil constantly until of spreading consistency. Remove from heat and beat until cool a little.
Add salt and a few drops flavoring. Spread between layers and on top of cake.
Will frost 3 or 4 layer cake or sheet cake.
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
repe onto plate and spread cream and arrange berrys down the
Fold the Cool Whip and cherry pie filling together.
Spread over bottom cake layer, place top layer over the filling.
Spread Cool Whip over cake, top with cherry pie filling.
In double boiler, melt margarine.
Mix flour and sugar together and stir into butter. Add cream.
Cook over medium heat until thick. Cool and spread over cake.
ver medium heat and boil for 2 minutes; stir constantly.
Combine flour, sugar, salt, baking soda and cinnamon in large bowl.
Add eggs and oil.
Stir until moistened; do not beat.
Stir in vanilla, pineapple, 1 cup pecans and bananas.
Spoon batter into 3 (9-inch) prepared round cake pans.
Bake at 350\u00b0 for 30 minutes or until done.
Cool.
Remove from pans.
Cool completely.
Spread frosting between layers and sprinkle with 1/2 cup pecans.
Combine all ingredients and chill thoroughly.
Yields about 1 1/2 cups.
Double the recipe for a tea for 40 to 50.
2-inch round cake pan.
Make frosting:<
Mix all together and pour half of batter into a greased 9 x 13-inch pan. Then mix filling for cake.
Bake cake mix in a 9 x 13-inch or 11 x 14-inch pan.
Cream together butter, powdered sugar, eggs and vanilla.
Beat well and spread on cake.
Slice bananas; dip in pineapple juice and layer on cream filling on cake.
Spread with well drained pineapple, then spread Cool Whip over pineapple.
Sprinkle with chopped maraschino cherries and chopped nuts.
Refrigerate and serve.
Combine first seven ingredients for the cake in mixing bowl; blend well.
Pour into a greased and lightly floured 9-1/2 inch bundt pan.
Bake at 350 degrees for 45 to 50 minutes or until cake springs back, when lightly touched in the center.
For topping/filling: While cake is still warm in pan, poke holes in cake (the end of a wooden spoon works well).
Pour Liqueur mixture all over the cake.
Allow to cool in pan at least 2 hours before removing.
Combine flour and milk; mix well and then heat until mixture becomes very thick.
Put in refrigerator until it cools.
While cooling, mix shortening and sugar.
Beat until creamy.
Especially good for chocolate cakes.