|Great Recipes from the New York Times|
|by Raymond A. Sokolov|
A collection of more than four hundred diverse and delicious recipes from The New York Times features recipes for Chicken Cherubini, Lou's Szechua...
1 - 10 of 385 for 7 day cake
Scald milk, butter. Set aside to cool. Sift flour and baking powder together. Beat sugar, eggs and vanilla 1-1/2 minutes. Add flour mixture, beat ...
In a very large bowl, put 1st day: Stir together ... container. The baked cake may be frozen ... approximately 50 minutes; toothpick inserted should come out clean.
Preheat Oven 325°F. ... flour 3 8-inch cake pans. Combine all ... layer face down with bottom facing up; this makes a smooth and perfectly shaped cake.
Pour starter into ... temperature. Stir every day for 10 days. ... now bake your cakes. Preheat oven ... for your friends. Never refrigerate the starter!
Stir together and ... parts. Makes 3 cakes. Divide juice ... used within 5 days. During 30 ... you can make it without the starter mixture successfully.
Turn the oven to the temperature given on cake mix package. To ... the cake as you wish with red hots or Valentine's Day candies. Makes 12 to 15 servings.
Bake cake in 2 (9") round pans. Cool. Cut each layer in half with dental floss. Mix other ingredients, frost in 4 layers and refrigerate 3 days.
Prepare cake mix according to ... top and sides. Seal cake in an airtight container and refrigerate for 3 days before serving. Will keep for several days.
Place shortening in ... you a thicker cake layer. Mix until ... milk and 1 cup 10X sugar. Add more milk or sugar until you get the consistency you want.
Using one bowl, ... smooth. Grease and lightly flour 9 x 9 x 2 inch cake pan. Bake at 375 degrees for 25 to 30 minutes - cool and frost with desired frosting.
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