Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
Mix ingredients together.
Grease and flour a 9 x 13 pan.
Bake in 9 x 13 pan in a 350 degree oven for 45-50 minutes.
For Brown Sugar Icing: In saucepan, add brown sugar, butter and whipping cream. Bring to a boil.
Boil 1 Minute.
Add 1 tsp Vanilla.
Beat with mixer until cooled.
Spread on cooled chocolate cake.
Prep and cooking times include icing as well.
owl beat together the brown sugar and shortening with an electric
aramelize the 1/2 cup sugar in a heavy skillet over
econds or till softened. Add sugar and vanilla; beat till combined
Toss apples with cinnamon and 5 tablespoons sugar; set aside.
Mix remaining ingredients together; blend well. Pour 1/3 of the batter into a greased and floured 10\" tube pan (like a bundt cake pan); layer with half of the apples. Repeat layers and pour remaining batter on top.
Bake at 350 degrees for 1-1/2 to 1-3/4 hours, or until a toothpick inserted in the center removes clean.
Cool on a wire rack for 10 minutes; invert tube pan and remove to cool completely.
Frost with Brown Sugar Icing.
CAKE:
Cream butter and sugar.
Add egg and milk with dissolved baking soda.
Add flour, vanilla, mashed bananas, baking powder, and pinch of salt; Mix well.
Prepare and bake in an 8 inch pan for 25 to 35 minutes at 350 degrees Fahrenheit.
ICING:
Melt butter in a medium sauce pan.
Add brown sugar and corn syrup; stir and let boil for 1 minute.
Remove from heat, stir in milk and vanilla.
Mix in icing sugar thoroughly.
Cool for 1 minute; spread over the top of the cake.
Cream the oil, sugar and eggs.
Add vanilla .
Sift dry ingredients together and blend into creamed mixture.
Fold in pecans and apples.
Pour into well-greased Bundt pan and bake at 350\u00b0 for 1 hour.
Remove cake from pan and cool.
Ice with Brown Sugar Icing.
ngredients except Bisquick and decorator sugar/icing.
Stir in Bisquick until
o 375\u00b0F.
Mix sugar and cinnamon together.
Cut
at butter and sugar on medium speed
ave walnuts, hazelnuts or sugar cookies at hand, you
Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.
n, just softened not melted), sugar, vanilla, and eggs. Blend well
Stir together the flour, brown sugar, baking powder and salt. Cut
Stir yogurt and vanilla into icing sugar until thick.
Quickly add and mix in the hot water.
Immediately spread on cakes/cookies etc.
olled oats, milk, eggs, brown sugar, salt, and the yeast mixture
Stir together flour, brown sugar, baking powder and salt.
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.
Blend sugar and Crisco.
Add buttermilk, eggs, baking powder, soda, salt, vanilla and flour until stiff.
Roll out; cut into cookies.
Bake at 350\u00b0 for 10 to 12 minutes.
Use your favorite icing recipe and favorite sprinkles.
I always let my girls and now grandchildren put their icing on and sprinkles (making memories).