Name: COLLECTION: Cakes Vol.1 (of 5)COLLECTION: Cakes Vol.1 (of 5)
Yield: 16 servings
Ingredients: 2 cup Flour; 1 3/4 cup Sugar; 1 1/4 teaspoon Baking Soda; 1 teaspoon Salt; 2 teaspoon Cinnamon; 3/4 cup Olive Oil; 1/2 cup Milk; 3 Eggs; 3 cup Raw Carrots; 1/2 Pecans; Frosting; 6 ounce Cream Cheese Softened; 6 Tblsp Butter Softened; 2 1/4 cup Powdered Sugar; 3/4 teaspoon Vanilla Extract; 1/3 cup Coconut; 1/3 cup Raisins; 1/3 cup Pecans

1

Grease and flour a 9 X 13 X 2" pan. Preheat oven to 350 F.

2

Sift flour, sugar, soda, salt, and cinnamon together.

3

In a mixing bowl, combine dry ingredients with oil, milk, and eggs.

4

Blend on low speed for about 1 minute.

5

Add carrots and nuts and mix until well blended.

6

Bake at 350 F for 40 to 45 minutes or until wooden pick inserted comes out clean.

7

Cool thorough and frost with cream cheese frosting.

8

Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts, and raisins.

9

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% 2 MINUTE CHOCOLATE CAKE

10

Place all ingredients into a basin in the above order.

11

Beat well for 2 minutes.

12

Pour into a greased 7" cake tin.

13

Bake for 35-40 minutes in moderate oven.

14

Heat oven to 350. Grease 10 inch springform pan and line with greased parchment (not waxed paper). Line a cookie sheet with greased parchment.

15

Whisk together eggs and vanilla.

16

Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds.

17

Add both sugars and process briefly to combine.

18

With processer running, pour in egg mixture and process for 15 seconds or until smooth.

19

Reserve 1/2 to 1/3 cup of the batter.

20

Pour remaining batter into the springform pan and smooth with spatula.

21

Pour reserved batter onto the cookie sheet and spread out into a 7-8 inch disk.

22

Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack.

23

Chop up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto (but do not soak for more than 15 minutes).

24

Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min. Leave in hot water to stay warm.

25

Beat cream cheese with mixer for 1 minute. Add lemon juice and zest.

26

Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits.

27

Pour into prepared pan, cover with plastic wrap. Refrigerate at least 3 hours or preferably overnight.

28

APPLE CAKE (1)

29

Mix dry ingredients together in small bowl. Mix with apples.

30

Add vanilla. Let stand.

31

Beat eggs.

32

Blend in oil.

33

Gradually add sugar (These 3 steps can be done with a mixer or by hand, but it is easier to use a mixer!).

34

Stir in flour until all blended.

35

Fold in apple mixture.

36

Pour into greased bundt or angel cake pan.

37

Bake until toothpick inserted comes out clean.

38

Bake: 375F, 1 hour 15 minutes.

39

APPLE CAKE (2)

40

Mix in order. Pour into a greased 8"x8" pan. Bake until toothpick inserted comes out clean. Bake 350F, 30 minutes

41

For Crumb Mixture: Mix flour, sugar, cinnamon and nutmeg together. Cut butter into above mixture until crumbly.

42

Combine ingredients in order given. (Batter will be thick).

43

Bake in a greased 9-inch pie pan for 45 minutes at 350F.

44

Serve warm with whipped cream or ice cream.

45

Delish.

46

Preheat oven to 350 degrees.

47

Mix all ingredients except the nuts together.

48

Use the whole can of pineapple juice and all.

49

Mix by hand or use mixer on med until all mixed.

50

Add 1 and 1/2 cups of nuts by hand.

51

Grease and flour a 9 by 13 pan and pour batter in, bake for 45 minutes.

52

Allow cake to cool at least 20 minutes and remove from pan.

53

Use mixer and mix everything except the walnuts together.

54

Icing should be very creamy.

55

Spread over top and sides of cake.

56

Sprinkle reserved walnuts on top.

57

1 cu��sugar. Beat eggs in one at a time. Blend in Baileys and vanilla.

58

Sprinkle half of chocolate chips over crust. Spoon in filling.

59

Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely.

60

For cream: Beat cream, sugar, and coffee powder until peaks form.

61

Spread mixture over cooled cake.

62

Garnish cake with chocolate curls.

63

Preheat oven to 350 F. Coat 9 inch square baking pan with vegetable cooking spray.

64

Combine flour, cocoa, milk powder, baking soda and salt in bowl.

65

Add dry ingredients and pulse just until blended.

66

Pour into prepared pan.

67

Bake 25 minutes or until toothpick inserted in center comes out just clean.

68

Cool on wire rack.

69

Cut into 2 inch squares.

70

Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter.

71

Press onto bottom of 9-inch springform pan. Bake 10 minutes

72

For Filling: Beat cream cheese, sugar, and flour at medium speed with mixer until well blended.

73

Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour over prepared crust.

74

Bake 1 hour and 10 minutes.

75

Cream butter and sugar until light.

76

Add eggs, one at a time, beating well after each addition.

77

Blend in vanilla.

78

Sift cocoa, flour, baking powder, soda and salt together.

79

Add to creamed mixture alternately with beer, beginning and ending with dry ingredients.

80

Stir in sauerkraut.

81

Raisins and nuts are optional.

82

Bake at 350 for 35 minutes.

83

Cool and frost as desired.

84

In a large mixer bowl, cream butter until smooth.

85

Add brown sugar and eggs.

86

Beat with mixer till light and fluffy --- about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt.

87

Add flour alternately with sour cream, beating on low speed until smooth.

88

Pour in boiling water; stir with spoon until blended.

89

Pour into greased and floured pan(s).

90

Bake 35 minutes or until done.

91

BETTER THAN ROBERT REDFORD DESSERT / BETTER THAN SEX CAKE

92

Mix together, pat into 9x13 pan and bake 15 minutes @ 375F.

93

Bottom Layer

94

Mix together and spread over cooled crust.

95

Second Layer

96

Prepare pudding, spread over middle layer.

97

Top with more cool whip and chill for as long as you can stand to leave it alone.

98

Bake cake according to directions is a 9x13 pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding, and coconut.

99

Simmer 5 minutes. Using a wooden spoon handle, poke holes in warm cake.

100

Slowly pour pineapple mixture over cale and spread evenly. Cool.

101

Spread whipped topping evenly over cake and sprinkle with nuts. Chill at least 2 hours before serving.

102

1 box Duncan Hines butter cake mix 1 (3.5 oz.) instant vanilla pudding

103

Mix first 7 ingredients for 2 minutes at medium speed.

104

Stir in chocolate pieces, grated chocolate and nuts.

105

Place in greased and floured Bundt pan and bake at 350 for 1 hour or until toothpick comes out clean.

106

Cool in pan for 25 minutes.

107

Turn and cool completely.

108

Frosting: Beat cream cheese until light and fluffy.

109

Beat in the powdered sugar and vanilla.

110

Stir in nuts and coconut.

111

Frost the cooled cake.

112

1 cup Cool Whip or whipped cream

113

1 box (3 1/2 oz.) instant vanilla pudding mix Instructions

114

Mix butter, flour and nuts and pat into a 9x13 inch pan.

115

Bake at 350 for 20 minutes and cool.

116

Beat together the cream cheese, powdered sugar and Cool Whip and spread over first layer.

117

Beat remaining ingredients and spread over second layer.

118

Spread top with Cool Whip or whipped cream.

119

Just before serving, decoate with additional chopped nuts and shaved chocolate.

120

1 box yellow cake mix 1 large can crushed pineapple with juice 1 large container Cool Whip or equivalent

121

Bake cake as directed on box in greased and floured 9 x 13 inch pan.

122

Heat pineapple and sugar until sugar is dissolved.

123

Punch holes in cake while still hot and pour pineapple-sugar mixture over cake.

124

Refrigerate until cool.

125

Mix pudding as directed on package and spread over cake.

126

If using coconut, sprinkle some on cake at this point.

127

Mix rest of coconut with Cool Whip and spread on cake.

128

Cake must be kept refrigerated.

129

Cream butter & sugar until light.

130

Beat yolks into creamed mixture.

131

Add ground almonds, almond essence and extra 1/2 cup milk.

132

Beat whites stiffly & fold in.

133

Arrange the biscuits in 2 rows lengthwise.

134

Dunk in rum and milk (just) and spread with almond mixture and then more biscuits.

135

Continue and on top layer put a layer of almond and then cover each with whipped cream and toasted almonds.

136

Keep chilled until ready to serve.

137

Line muffin cups with papers or tins.

138

Using a wooden spoon, blend cream cheese, egg, sugar, and salt in mixing bowl.

139

Carefully fold chocolate chips set aside.

140

Combine dry ingredients in another bowl and mix well.

141

Add remaining ingredients and blend thoroughly.

142

Fill cupcake papers 3/4 full.

143

Drop one heaping tablespoon cream cheese mixture into center of each.

144

Bake 25-30 (or until done) at 375 degrees.

145

Combine in small bowl - cream cheese, egg, salt, sugar and chocolate morsels. Mix well and set aside.

146

Sift together in large bowl - flour, salt, baking soda, sugar, cocoa.

147

Add water, oil, vinegar and vanilla. Beat with electric mixer well.

148

Fill small muffin tins lined with muffin papers 1/2 full with chocolate batter. Top each with 1/2 tsp. cheese filling. Bake approximately 18 min.

149

BLACK CAKE (1)

150

In a large bowl, combine well the raisins, the prunes, the currants, the cherries, the peels, the wine, and the rum and let the fruit macerate, covered, at room temperature for at least 2 weeks.

151

In the large bowl of an electric mixer cream together the remaining 1 pound brown sugar and the butter until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition.

152

Beat in the vanilla, the flour mixture, and 1 1/3 cups of the reserved burnt sugar syrup, reserving the remaining syrup for another use.

153

In another large bowl combine well the flour mixture and the fruit mixture and divide the batter between 2 buttered and floured 10-inch springform pans.

154

Bake the cakes in the middle of a preheated 350F oven for 1 hour and 50 minutes to 2 hours, or until the cakes are set and a tester inserted in the centers come out with some crumbs adhereing to it. (The centers of the cake will be quite moist).

155

Let the cakes cool in the pans on a rack, remove the sides and the bottoms of the pans and wrap the cakes in foil or wax paper.

156

Let the cakes stand at room temperature for 1 week.

157

Roll out half the almond paste between sheets of plastic wrap to form a 10-inch round and remove the top sheet of plastic wrap.

158

Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap.

159

Roll out and fit the remaining almond paste onto the remaining cake in the same manner.

160

Make the icing: In a bowl with an electric mixer beat 4 cups of the confectioners' sugar, the egg whites, and the lemon juice for 4 to 6 minutes, or until the mixture holds soft peaks.

161

Beat in the remaining 3 cups confectioners' sugar and beat the icing until it holds stiff peaks.

162

Transfer 2 cups of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the cakes.

163

Arrange the dragees on the cakes.

164

BLACK CAKE (2)

165

Place raisins, currants, prunes, cherries and peel in a large plastic or glass bowl.

166

Add 1 cup rum.

167

Put through a meat grinder, using a medium blade.

168

Mix with remaining rum so that the ground fruit forms a smooth paste.

169

Cover tightly.

170

Let stand at least two weeks.

171

Preheat oven to 300 degrees. Cream dark brown sugar and butter. In a separate bowl combine eggs, cinnamon and nutmeg and whip until foamy.

172

Combine egg mixture with butter-sugar mixture. Add ground fruits. Mix well.

173

In a separate bowl, mix flour with baking powder.

174

Stir flour mixture into fruit mixture.

175

Add burnt sugar or graving coloring.

176

Batter should be dark brown.

177

Grease and lightly flour 2 10-inch springform pans. Fill with mixture and bake 2 hours or until a tester comes out clean.

178

Take pans out of the oven.

179

Let cool 1 hour, then remove cakes from pans and cool completely.

180

Pour one cup port over the top of each.

181

Let it absorb.

182

After 10 minutes, pour on remaining port.

183

Wrap tightly in plastic wrap. Let cakes age at least a week. Do not refrigerate. Makes 2 cakes.

184

8 1/2 oz chocolate wafer cookies 6 tbls (3/4 stick) well-chilled butter, cut into 1/2-inch pieces

185

Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid.

186

Add enough Morello cherry syrup to cherry liquid to measure 1 cup.

187

Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling).

188

Halve cherries and add to skillet.

189

Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead.

190

Chill.)

191

For crust: Generously butter 9-inch springform pan.

192

Finely crush cookies in processor, using on/off turns.

193

Cut in butter until mixture begins to gather together, using on/off turns.

194

Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks.

195

Refrigerate crust for at least 30 minutes.

196

For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly.

197

Cool 10 minutes.

198

Beat cream cheese with 3/4 cup sugar until smooth.

199

Beat in eggs 1 at a time until just combined.

200

Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla.

201

Pour into crust.

202

Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack).

203

Cool completely on rack.

204

Top pan with paper towels and cover tightly with foil.

205

Refrigerate 1 to 2 days.

206

Remove foil, paper towels and pan sides from cake.

207

Spread cherry topping over cake.

208

Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks.

209

Spoon into center of cake.

210

Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.

211

1 slightly beaten egg 1-2/3 C. granulated sugar 1-1/2 C. milk 3 squares (3 oz.) unsweetened baking chocolate, cut up 1-3/4 C. flour

212

Drain 1 16-oz. can of pitted dark sweet cherries, reserving 1/2 cup liquid.

213

Halve cherries, and pour 1/3 cup Kirschwasser over them.

214

Let stand 2 hours or overnight.

215

Reserve a few cherry halves for garnish.

216

Combine 4 tsp. cornstarch and reserved liquid, add cherry-Kirsch mixture. Cook and stir until bubbly. Cool.

217

Preheat Oven at 350 F.

218

Stir in chocolate mixture, turn into pans. Bake for 25-30 minutes.

219

Cool 10 minutes on racks, remove from pans, cool.

220

To assemble, place 1 cake layer on a serving plate, spread with cherry filling and whipped cream.

221

Place 2nd layer on top, frost with whipped cream and garnish with reserved cherry halves and shaved chocolate curls.

222

BLACK WALNUT CARROT CAKE WITH BUTTERMILK GLAZE

223

Preheat oven to 350 F. Grease a 10-inch tube pan. Mix together ingredients. Bake 90 minutes.

224

Remove from oven and, while cake is still hot, glaze with

225

Blend well and pour on top of hot cake. Let stand for 1 hour. Remove cake from pan and serve.

226

Grated orange peel for garnish

227

Combine crumbs, butter and sugar. Press mixture evenly onto bottom and sides of a 9 inch springform pan.

228

Preheat oven to 450F.

229

Beat together cream cheese and sugar until light and fluffy.

230

Add eggs, 1 at a time, beating after each addition.

231

Blend in butter and orange extract.

232

Turn mixture into pan and bake 15 minutes.

233

Cool.

234

Refrigerate at least 12 hours before serving. Remove sides of pan.

235

Garnish with grated orange peel. Serve chilled.

236

Preheat oven to 350 F and place rack in center of oven. Lightly oil an 8x4 inch loaf pan and set aside.

237

Toss blueberries with 1 Tb flour and set aside.

238

In a small bowl, stir together remaining flour, cornmeal, and baking powder. In another small bowl, combine yogurt and lemon juice.

239

In a medium-size bowl, whisk together 2/3 cp sugar, oil, and lemon zest.

240

Beat in whole egg, then egg white, beating well after each addition.

241

Alternately add the dry ingredients and the yogurt mixture, beginning and ending with the dry ingredients.

242

Mix until just combined.

243

Gently fold in blueberries.

244

Spoon batter into the prepared pan.

245

In a small bowl, combine the remaining 2 ts sugar and cinnamon and sprinkle over the batter.

246

Bake for 50 to 60 minutes, or until cake is golden and a toothpick inserted into the center comes out clean.

247

After 25 minutes of baking loosely cover the pan with aluminum foil.

248

Cool the cake in the pan on a rack for 10 minutes, then turn out onto rack and cool completely.

249

For best flavor, wrap the cake and store overnight before serving.

250

Mix well and spread evenly in a 9 x 13 pan.

251

Spread over cumb mixture and bake 30 minutes at 350F.

252

Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well.

253

Pour over cream filling while still hot.

254

When completely cool, prepare 2 packages of dream whip and cover entire cake (or use Cool Whip).

255

Stir in the orange rind, sugar��%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

256

BOURBON CARROT CAKE WITH BOURBON GLAZE

257

Beat until well mixed

258

Beat into the above mixture

259

Stir in

260

Add and mix well

261

Pour into greased and floured 9x9-inch cake pan. Bake at 325 F for 40 minutes. Cool in pan.

262

Blend together and spread over cooled cake.

263

Mix together

264

Add and mix thoroughly

265

Add, one at a time, beating thoroughly after each addition

266

Blend in

267

Pour into greased 9x13-inch baking pan. Bake at 350 F for 45 minutes.

268

Grease and flour 2 round layer pans, 8 or 9 inch.

269

Measure all ingredients into large mixer bowl.

270

Blend 1/2 minute on low speed, scraping bowl occasionally.

271

Pour into pans.

272

Bake in preheated 350F oven for 45 minutes or until wooden toothpick inserted comes out clean.

273

Cool 10 minutes and ��---- 1 C packed light brown sugar 1 C sugar 1 C oil 4 eggs, beaten 1 C whole cranberry sauce

274

Stir in

275

Pour into greased and floured tube pan.

276

Bake at 350 F for 90 minutes, or until cake springs back when lightly touched.

277

Mix together flour and baking powder and sift

278

Add sugar, cinnamon, cardamon, cloves and salt to the flour/baking powder mix.

279

Mix carrots, lemon peel + juice and almonds to the previous ingredients.

280

Add beaten eggs margarine to the rest of the preparation.

281

Stir with a wooden spatula until smooth. Pour into a loaf pan, whose sides and bottom were previously buttered.

282

Cook for about 65 min. on the lowest rack of the oven, preheated at 180

283

Celsius (350 F). After 50 min., you can "plant" little marzipan carrots in a row on the top of the cake. Cool down. Enjoy.

284

Preheat oven to 350.

285

Sift dry ingredients together.

286

Add the oil and eggs one at a time.

287

Beat until thoroughly mixed.

288

Add carrots and vanilla.

289

Mix well.

290

Pour into greased and floured 9 x 13 inch pan, and bake for 45 minutes.

291

Mix all ingredients together. Spread on top and sides of the cake.

292

Combine and set aside.

293

Combine

294

Preheat oven to 300 degrees Farenheit.

295

Add the dry ingredients to the wet mixture and stir well.

296

Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional).

297

Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done. (Make sure it is cooked)

298

Combine first six ingredients, then add the remaining three.

299

Mix well and pour into a 13x9x2 (50 to 60 mins at 325F) or two 9 inch (40 mins at 325F) lightly greased and floured pans.

300

Cool well and frost.

301

Preheat oven to 350 F. Line 13X9 inch baking pan with foil.

302

Coat with vegetable cooking spray.

303

Combine first seven ingredients in bowl.

304

Stir together: sugar, pineapple, applesauce and vanilla in mixer bowl until smooth.

305

Stir in dry ingredients until just combined.

306

Stir in carrots.

307

Beat egg whites in small mixer bowl to stiff peaks.

308

Fold into carrot mixture in 2 batches with rubber spatula.

309

Pour batter into pan.

310

Bake 40 minutes or until tooth pick inserted in center comes out clean.

311

Cool in pan on wire rack.

312

Invert cake onto wax paper.

313

Remove pan and foil.

314

Spread " Fluffy Frosting" over cooled cake.

315

I used 4 cups regular wholewheat flour instead

316

In a large bowl, beat together oil, Sucanat and soymilk.

317

Stir in carrots, nuts, and raisins.

318

In a separate bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and allspice.

319

Stir into first mixture, mixing well.

320

Pour into a greased and floured 9" x 13" baking pan, and bake at 350F for 35-40 minutes, or until cake tester tests clean.

321

In separate bowl, combine

322

Add wet ingredients to dry, and mix well.

323

Stir in

324

Pour into greased and floured 9x13-inch baking pan.

325

Bake at 350 F for 45 minutes, or until cake tests done.

326

Combine in a saucepan, simmer for 5 minutes. Then stir in vanilla.

327

Punch holes in warm cake and pour hot glaze over top.

328

Mix butter and biscuits pat in to sponge roll tin, put in hot oven and bake about 10 minutes let cool.

329

Mix Milk and lemon juice beat until it changes and becomes thick.

330

Fold together with the beaten cream.

331

Put in fridge for about 4 hours then eat!

332

For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy.

333

Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture.

334

Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined.

335

Stir in milk.

336

Turn into crust-lined pan.

337

Bake in a 450F oven for 10 minutes.

338

Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean.

339

Cool 15 minutes.

340

Loosen sides of cheesecake from pan with a spatula.

341

Cool 30 minutes; remove sides of pan.

342

Cool about 2 hours longer.

343

Chill thoroughly.

344

Top with Cherry Sauce.

345

Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.)

346

1 box yellow or white cake mix (2 layer size)

347

Grease a 13" x 9" pan.

348

Place filling in pan.

349

Sprinkle cake mix evenly over filling.

350

Melt butter/margarine and pour over cake mix.

351

Sprinkle walnut or almonds or pecans (if desired) over everything.

352

At this point, you can also sprinkle cinnamon, ground cloves, nutmeg, etc. on top.

353

Not necessary, but nice especially with apple filling.

354

Bake at 350F for about 35-45 minutes.

355

Serve warm or cold, with or without ice cream.

356

Mix all ingredients together. Pour in an 8" x 8" baking dish or pan.

357

Cook at 325 degrees F about 40 minutes or until it browns. Cool before cutting into squares (like brownies).

COLLECTION: Cakes Vol.1 (of 5)COLLECTION: Cakes Vol.1 (of 5)

Ingredients

Method (preview)