or the streusel topping, mix flour, brown sugar and 1 tsp
/4 cup of the flour, self-rising flour, milk, half the grated lemon
hilled butter and all-purpose flour in a bowl then rub
Mix 1 cup water, 5 tablespoons cocoa, 1 stick butter, 1/2 cup crisco boil 1 minute.
Sift 2 cups self-rising flour, 1 3/4 cups sugar. Pour chocolate sauce into flour mixture. Add 2 eggs, 1/2 cup buttermilk, 1/2 teaspoon soda and 1 teaspoon vanilla. Beat well. Pour into greased 9X13 inch pan. Bake @ 350 for 30 minutes.
Icing:.
1 stick butter.
1/2 cup buttermilk.
5 tablespoons cocoa.
Boil 1 minute and add 1 box confectioner sugar and chopped nuts. Spread onto hot cake.
Preheat oven to 350\u00b0F. Grease and line an 8x5 inch loaf pan with parchment paper. Grease paper.
Cream butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well between additions. Add fruit. Combine self-rising flour and all-purpose flour. Combine sour cream and lemon juice. Add flour and sour cream mixture alternately to batter. Transfer to prepared pan and bake for 1 hour 15 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
This mixture can be used in recipes calling for self-rising flour.
Sift in large bowl the flour, sugar and salt (if not using self-rising flour).
Melt and boil water, cocoa and margarine. (This can easily be done in microwave.)
Pour mixture over sifted flour mixture.
Stir.
Add buttermilk which has been mixed with baking soda.
Add eggs and vanilla to buttermilk mixture.
Stir and pour into greased and floured pan.
Bake at 325\u00b0 for approximately 30 to 40 minutes.
While cake is still hot add Topping.
preheat oven to 350 degrees.
Grease and flour a bundt or tube cake pan.
Cream together the sugar and Shortening until it is smooth.
add 1 egg at a time, mixing well between each one.
sift the 2 cups of cake flour with the 1/2 cup self rising flour.
alternate adding the flour and milk (add a little flour, mix, add a little milk, mix, flour, mix, milk, mix, etc.).
finally, add the butternut flavoring.
mix well.
pout into prepared pan and bake for 1 hour.
Mix cake according to directions on box
undt pan.
Sift the self-rising flour and pumpkin pie spice together
Preheat oven to 475\u00b0.
Spray an 8-inch round cake pan with cooking spray.
In medium bowl, mix the self-rising flour, cake flour, sugar, baking powder, salt and soda until well blended. Cut in shortening with a pastry blender or your fingertips until lumps are no larger than peas.
Stir in cream and buttermilk and let stand 2 to 3 minutes.
Dough should be very wet.
If not, add a little more cream to achieve a sloppy consistency.
Let strawberries thaw to room temperature.
Mix into bowl the cake mix, jello mix, Wesson oil, 1/2 cup of strawberry juice from frozen strawberries, self-rising flour and eggs.
Blend well.
In a separate bowl, mix together 1 cup strawberries, pecans and coconut.
Mix well, then add 1/2 of mixture into cake batter and reserve other 1/2 for frosting.
Bake cake at 350\u00b0 for 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease tube pan with butter.
In a medium bowl, mix cake flour, self rising flour, salt and nuts. Set aside.
Cream butter and sugar. Add eggs and beat until creamy. Add flour mixture and beat until smooth.
Pour into tube pan. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours. Allow to cool before removing from pan.
lectric mixer, mix together the self-rising flour, yeast, and sugar and sucralose
Preheat the oven to 475\u00b0. Into a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar and salt. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Add the buttermilk, cheese, and green onions and using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to overmix.
Put nuts and self-rising flour in a bowl by themselves. Combine all ingredients.
Heat oven to 350\u00b0.
Place cake in oven and bake 20 to 25 minutes.
Take fork and test in middle of cake. If it doesn't stick, take out cake.
preheat oven. Grease and flour a 10 inch tube or
Sift the plain flour, self-rising flour and dash of salt.
Mix all the ingredients together with a mixer.
Mix well for about 10 to 15 minutes. The longer you beat it, the smoother the cake. Bake at 325\u00b0 for 1 hour and 15 minutes or until done.
CREAM TOGETHER CREAM CHEESE, MARGARINE, & SUGAR. ADD 6 EGGS (1 AT A TIME). ADD VANILLA. SIFT TOGETHER FLOUR & SELF-RISING FLOUR & ADD.
BAKE AT 325 DEGREES IN TUBE PAN APPROX 1 1/2 HOURS.
FOR LAYERS, BAKE AT 350 APPROX 30 minutes.
f an 8-inch round cake pan. Line the base with