|The Indian Pantry|
|by Monisha Bharadwaj|
An Indian-cookery sourcebook of ingredients and a wide range of more than 200 recipes.
Results 1 - 10 of 13 for anniversary cake
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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.
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 ...
Melt chocolate over hot water. Cream butter and sugar together. Add beaten eggs and chocolate. Add flour alternately with vanilla and milk mixture. ...
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 ...
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.
Dissolve Jello in ... temperature while baking cake, use 9x13 ... directed on package. Spread over cake, then spread Cool Whip over the pudding and enjoy!
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 butter, shortening ... center for "doneness." Let cool on rack 5 minutes before removing from pan. Sift powdered sugar over warm cake, if desired.
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.
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.
Result Page: 1
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