br>Measure all ingredients except frosting into large mixing bowl.
reaming.
Add the sour cream and vanilla extract and mix
ugar, milk, butter, egg, sour cream and vanilla until blended.
Grease 19cm square cake pan, line base with paper, grease paper.
Melt butter and chocolate in a bowl over hot water.
Transfer mixture to large bowl, stir in sugar and essence then eggs, sifted flour and pecans.
pour mixture into prepared pan and bake in preheated moderate oven for 30 minutes.
Cool in pan.
Turn brownies out and top with frosting.
Refrigerate for a few hours before cutting.
Sour cream frosting.
Melt chocolate in bowl over hot water, stir in sour cream, stir constantly until mixture is smooth and glossy.
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
auce or topping for ice cream).
Carefully transfer one of
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
Melt chocolate chips, milk and marshmallows in top of double boiler over simmering water.
Cool to room temperature.
Whip cream until stiff.
Fold in vanilla and chocolate mixture.
Frost one 9x13 or 8 inch layer cake.
Store in refrigerator.
ooks, beat egg whites with cream of tartar in a large
br>Add eggs and sour cream and beat on medium for
ith the following Butter Cream Frosting recipe:
BUTTER CREAM FROSTING.
8 Tbls. (or
ides of the pan.
FROSTING.
Soak cashews in 1
Use an electric mixer or electric beater to whip the jam and vanilla smooth.
Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture. Use immediately.
mix all ingredients until blended.
whip welll.
spread on your choice of cake.
bout 2 cups of the Cream Frosting on cake; with a long
Soften gelatin over cold water for 5 minutes.
Place in microwave.
Cook 1 minute.
Sift sugar in bowl.
Whip cream until stiff.
Add sugar, vanilla and salt.
Beat in gelatin mixture. Beat until stands in peaks.
Preheat oven to
350\u00b0.\tButter\tand flour a 9 x 13-inch pan or 3 (9-inch) cake pans.
Cream butter and sugar.
Beat in eggs, 1 at a time.
Sift dry ingredients and blend into butter mixture.
Mix in\tbuttermilk,
coconut,
pecans
and
vanilla. Pour into pans. Bake for
30 minutes.
Test with cake tester. If using 9-inch pans, invert onto racks and cool.
/4 cup pineapple for frosting.
In mixing bowl, combine
Heat to dissolve gelatin.
Let cool.
Beat vanilla and cream until thick.
Add sugar, then gelatin mixture gradually.
nd let cool completely.
Frosting:.
Melt butter over low