1 - 10 of 32 for better cream frosting
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In bowl combine ... oil, water, sour cream, vanilla and ... smooth. Remove from heat and add sifted powdered sugar. Whisk until smooth. Drizzle over the cake.
Mix all together. Chill one hour or more. Roll on floured board (not too thin). Cut with a Spam can. Bake in 350 degree oven for 6 to 8 minutes. Boil ...
Cake: Beat eggs ... at 300 degrees. Frosting: Cook first ... stirring until thick. Remove from heat. Add coconut and pecans and beat until cool. Spread on cake.
Mix cake mix, ... eggs and sour cream. Fold in ... and bar of chocolate. Pour into 3 round cake pans. Bake at 350 degrees for 35 minutes. Cool and frost.
Remove a spoon ... mix and sour cream. Mix well. ... on wire rack. Frost when completely cooled. ... consistency is reached. Frosting will become more ... slightly firmer than runny.
In top of ... corn syrup or cream of tartar and ... mixer or until frosting forms stiff peaks. ... reaches spreading consistency. Frosts tops and sides ... on tops before frosting.
Preheat oven to ... a bundt pan. Cream together eggs, cream ... on rack before frosting. Best when ... becomes spreading consistency. Spread or pour over cake.
Mix with mixer and blend well 3-5 minutes. Blend in 1/2 bar (of a 4 ounce bar) German sweet chocolate (grated). Fold in 6 ounces chocolate chips and ...
Mix all above ingredients. Put into 9 x 13 inch pan and bake at 350 degrees for 30 minutes.
Mix above well, then fold in 6 ounces milk chocolate chips and 1/2 cup pecans and most of 1 bar German chocolate grated. Mix well. Grease and flour a ...
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