|by Susan Draudt|
The basics of bread baking and of creating and using sourdough starters. Preparation by hand, food processor or bread machine.
Tip: Try caramel cake for more results.
1 - 10 of 17 for creamy caramel cake
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Cream butter; gradually ... floured 9" round cake pans. Bake at ... cool completely. Spread Creamy Caramel Frosting between layers ... speed until spreading consistency.
Melt 1/2 cup sugar in iron skillet slowly until brown and runny. Mix egg, butter and remaining sugar and milk in a saucepan and cook over low flame ...
Cake: Cream butter; ... until candy thermometer reaches 240 degrees (soft ball stage). Let cool slightly; add vanilla and beat until spreading consistency.
Bake cake according to directions. ... condensed milk, then caramel topping. Chill several, then top with Cool Whip. Sprinkle crushed Heath bars on top.
Oven 350 degrees. Mix dry cake mix, butter and ... stirring occasionally, until caramels are melted: Pour ... think these are best eaten when still warm.
In medium saucepan, ... paper, chill. Melt caramels in remaining 2 ... in chopped nuts, wrap and store in refrigerator, slice to serve. Makes 48 slices.
Mix cake according to directions. ... topping over cake. Spread Cool Whip on top. Spread heath bar bits or 5 to 6 Heath bars, broken up, over the Cool Whip.
Prepare chocolate cake mix as directed ... in double boiler: caramels, butter, evaporated ... Add Cool Whip. Spread on top of cooled cake. Serves 12 to 15.
Heat oven to 350 degrees. Mix cake mix (dry), softened ... butter, milk and caramels over low heat, ... bars. Mix frosting and water (or make your own).
In medium saucepan, ... paper; chill. Melt caramels with remaining 2 ... chilled logs. Roll in chopped pecans. Wrap and store in refrigerator. Slice to serve.
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