ell. Stir together buttermilk and food color. Mix flour, cocoa and
Combine sugar and butter until well blended.
Divide and add strawberry flavoring and red food coloring to 1/2.
To remaining candy, add 2 to 3 drops of mint flavoring and green food coloring. Cover and set aside.
Melt chocolate and wax in top of double boiler.
Pinch small amounts of candy and roll into a ball. Continue until all candy is ready.
Place on cookie sheet and refrigerate until ready to dip.
Using a candy fork or toothpick, dip each ball in chocolate coating and return to pan.
Store in airtight tin.
om For more indonesian cuisine recipes.
Bake devil's food cake in layers as directed.
Cool.
Split one layer in half to make two thin layers.
Spread custard sauce between thin layers.
Cover top with whipped cream and decorate with shaved chocolate.
Serve in wedges.
Serve remaining layer later.
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You may make your own angel food cake or buy one from the grocery.
Split cake into three layers.
Mix ingredients for icing: cheese, Cool Whip and sugars.
Ice each layer and spoon cherry filling in between each layer.
Top with remaining pie filling and drizzle juice down side of cake.
Refrigerate for at least 4 to 5 hours before serving.
In a heavy pan, bring sugar, Karo syrup and butter to a boil. Take off of heat.
Add vanilla and peanut butter; stir until it melts.
Add Post Toasties; stir to coat completely.
Drop by spoonfuls onto wax paper and cool.
Combine sugar and syrup; bring to a rolling boil.
Remove from heat.
Add butter, peanut butter and Post Toasties.
Put into a 9 x 13-inch pan or drop by spoon.
Cool.
Cook and watch carefully sugar and butter for 3 minutes.
Pour hot syrup over nuts and Post Toasties and place in an ice cold ring mold.
Pack down somewhat in mold.
(For best results, place ring mold in freezer hours before using.
Grease mold with margarine.) Cool in refrigerator.
Release mold onto serving plate and serve with mounds of vanilla ice cream in center.
Bring sugar and syrup to a boil.
Remove from heat and add peanut butter.
Stir until melted.
Mix together Post Toasties, coconut, vanilla and salt.
Mix both mixtures together quickly and drop onto waxed paper while still very warm.
Allow to set.
or the baby food. Incorporate flour into baby food by mixing in
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.
alf.
Fold extract and food coloring into one half.
o each bowl. Add pink food colouring to one bowl, green
Mix and put the angel food cake into the bunt pan
ake:
Cut up angel food cake into 1 in squares
Cut the angel food cake horizontally approximately two inches
Preheat oven to 350\u00b0F. Grease 3 - 9 inch round cake pans. Prepare angel food cake mix according to package directions, adding cocoa powder and cinnamon. Divide between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold cakes and let cool on wire racks.
Spread 1 cake layer with 1/2 of the pudding. Stack a second layer on top and spread with remaining pudding. Top with the third cake layer then coat top and sides with frosting.
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
ombine the can of dog food and 10 oz of water