|Tapas (Tuttle Mini Cookbook)|
|by Richard Tapper|
In taverns across Spain you'll find folks enjoying a variety of small snacks, also known as tapas.
Results 1 - 10 of 32 for creme de cacao cake
Result Page: 1
Advance preparation for cake: Blend together ... 1/2 cup green creme de menthe with 1/2 cup white creme de cacao. Add softened ... 30 minutes, stirring often.
Preheat oven to ... melt. Add sugar, cocoa and liqueur. Stir until blended and becomes glossy. Add vanilla. Pour on cake, sprinkle top with broken walnuts.
Line bottom and ... lady fingers or cake. Stir together ... combine cream and creme de cacao (if used). Whip ... Garnish with additional crushed Heath bars.
Mix dry ingredients. ... greased bundt pan. Bake at 350 degrees for 1 hour. Melt butter, add chocolate and liquor and cook until bubbly. Pour over cake.
Combine all ingredients ... well greased fluted cake pan and bake at 350 degrees for 45 to 50 minutes. Cool in pan. Punch holes in cake and spoon on topping.
Combine all ingredients ... inverted over the cake to prevent excess evaporation of moisture. To Glaze: Combine ingredients and drizzle over cake. Serves 12.
Cut cake in 3 layers ... well mixed, remove from heat and cool. Add creme de cacao, creme de menthe and salt. When mixture is cold, fold in whipped cream.
Grease a microwave ... Set aside. Sift cake mix into 2 ... Kahlua, vodka, and Creme de Cacao. Blend by ... cake. Sprinkle top of cake with powdered sugar.
Slice pound cake horizontally into 3 ... dollops of reserved cheese mixture; sprinkle with walnuts. Chill in refrigerator or freezer until serving time.
Combine cake mix, salad oil, ... tester or meat fork; spoon topping over cake. Combine all ingredients, mixing well, and spoon over cake. Yield: 1 1/2 cups.
Result Page: 1
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