|Puddings Custards and Flans|
|by Linda Zimmerman|
A new addition to the best-selling series that includes Muffins and Biscuits and Scones, this is a jewel of a cookbook devoted to soothing food wi...
1 - 10 of 39 for custard cake filling
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Beat all ingredients together until thickened. Spread between cake layers; frost cake as desired.
Cook until thick. Add grated rind of 1 lemon.
CAKE: Line bottom ... layers. Set aside. FILLING: Combine eggs, ... top. Cover top and sides of cake with frosting. Serve at room temperature or chilled.
Mix flour, baking ... well-greased 9-inch layer cake pans in moderate ... minutes. Cool; spread custard filling between layers. Serve with chocolate sauce.
Bake cake according to package ... frost with the whip cream. Decorate top with almonds or coconut or fruit slices. Refrigerate. Cut in wedges to serve.
Bake in 2 (9 inch) layer cake pans according to ... layer, spread with custard filling, add third ... Refrigerate until chilled covered with waxed paper.
Bake cake in two 9-inch ... layer, spread with custard filling. Add a ... cake with remaining carton of Cool Whip. Refrigerate overnight. Serve next day.
Ingredients should be ... whites carefully into cake mixture. Bake in ... to 20 minutes. Fill with custard filling and frost with ... Add vanilla and nuts.
Cream butter and ... together with Pineapple Custard Filling. Frost with ... coat a coffee cake, add more ... beat smooth. To fill and frost a 3-layer cake double the recipe.
Have ingredients at ... whites carefully into cake mixture, using a ... Cool. Add vanilla and nuts. Spread between layers and frost with 7 minute frosting.
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