|The Shopper's Guide to Fat in Your Food|
|by Karen J. Bellerson|
A handy nutritional guide for discriminating shoppers and dieters provides helpful information on the calories and fat content of brand-name foods.
1 - 10 of 13 for anniversary cake
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Cream Crisco, butter and sugar until fluffy. Add eggs on at a time, beating well. Sift dry ingredients together. Mix alternately with milk to the ...
Sift flour, measure ... two 9-inch layer cake pans lined with ... right side up. Spread any desired frosting between layers and on sides and on top of cake.
Melt chocolate over hot water. Cream butter and sugar together. Add beaten eggs and chocolate. Add flour alternately with vanilla and milk mixture. ...
Preheat oven to ... ready to garnish cake knock out of ... and top with the whipping cream and coffee crunch. Keep in refrigerator until ready to serve.
Dissolve Jello in ... temperature while baking cake, use 9x13 ... directed on package. Spread over cake, then spread Cool Whip over the pudding and enjoy!
Bake cake in 9 x ... topping over cake and spread around so as not to puddle. After cake has cooled (3 to 4 hours), top with Cool Whip and crushed Heath bars.
Cream butter, shortening ... center for "doneness." Let cool on rack 5 minutes before removing from pan. Sift powdered sugar over warm cake, if desired.
Cream butter and Crisco. Add sugar gradually until fluffy. Add eggs one at a time; beat. Sift flour and baking powder together; add with milk. Add ...
Cream together sugar, yolks, butter and grated lemon. Add flour and baking powder sifted together. Mix in the egg whites beaten stiff. Bake for 1 ...
Combine dry ingredients. ... milk. Bake in bundt pan for 45 minutes at 300 degrees. Don't over cook! Cake can be glazed with a chocolate or plain glaze.
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