|by Barbara Grunes|
Grunes shows how to make the most of seafood with low-fat, low-calorie recipes that allow the food's natural flavor to be the focus of each dish.
1 - 10 of 47,640 for 1960s cakes
Melt chocolate in ... into 3 prepared cake pans. Bake at ... vanilla. Beat until cool and of spreading consistency. Frost between layers, top, and sides.
Wipe a 10 ... Set aside. Combine cake mix, 1/3 cup ... Note: Two cups fresh pared apples, diced, dusted with flour may be substituted for the canned apples.
Preheat oven to ... one half-size bundt cake pan or one ... your favorite frosting or drizzle with confectioner's icing and sprinkle with cinnamon sugar.
This cake may be made ... remove cake from pan and cool thoroughly on wire rack. Before serving, dust top lightly with confectioners sugar. 12-16 Servings.
Preheat oven to ... Whip, Dream Whip, cake mix, orange juice, ... tablespoons of milk and drizzle over cooled cake. Sprinkle top with coconut if desired.
Within 3 days ... to bake your cakes: FOR EACH ... storing in freezer. Keep 1 pint juice for yourself and give 2 pints (and a copy of recipe) away to friends.
Place the butter ... box of yellow cake mix following the ... over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above.
Use an 8" ... a bowl, combine cake flour, sugar, baking ... few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.
Grease a 9x12-inch cake pan with shortening. ... fork, making sure to get all the corners mixed, too. Bake at 350°F for 40 minutes or until cake tests done.
Mix all together. ... hour. Mix coconut into frosting, and spread on cooled cake. Sprinkle with additional coconut and chopped macadamia nuts, if desired.
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