eaming.
Add the sour cream and vanilla extract and
ompletely on wire racks.
White Chocolate Frosting: Melt chocolate in top
ompletely on wire racks. Spread white chocolate frosting in between layers, and
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.
owl of an electric mixer, cream butter and sugar until fluffy
ooks, beat egg whites with cream of tartar in a large
Add the milk or heavy cream and beat until light and
ith the following Butter Cream Frosting recipe:
BUTTER CREAM FROSTING.
8 Tbls. (or
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
br>Measure all ingredients except frosting into large mixing bowl.
emove from heat; cool.
Cream butter; gradually add 1 1
op with 1/2 cup frosting. Repeat with another cake layer
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.
ach cake layer.
Spread White Chocolate Frosting on sides and top
WHITE CAKE: Prepare three cake layers
ides of the pan.
FROSTING.
Soak cashews in 1
Preheat oven to 375\u00b0.
Generously grease and flour 3 (9-inch) round cake pans.
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
Cool. Beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar.
Continue beating until shiny, stiff peaks form.
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
Stir in melted white chocolate.
bout 2 cups of the Cream Frosting on cake; with a long
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.