|The Devil's Larder|
|by Jim Crace|
A sumptuous, scintillating stew of sixty four short fictions about appetite, food, and the objects of our desireAll great meals, it has been said,...
1 - 10 of 35 for devils food caramel cake
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Let come to ... minutes. Put on low heat, stir until dissolved. Turn up heat and cook until it bubbles hard all over. Cook 1 1/2 minutes. Beat. Spread on cake.
Sift flour once; measure. Add soda and cocoa; sift 5 times. Cream butter and sugars until light and fluffy. Add egg yolks, one at a time, beating ...
Sift flour once; measure. Add soda and salt and sift together three times. Cream butter thoroughly. Add sugar gradually and cream together until ...
Use the Tupperware ... this recipe. Mix cake mix, water, eggs ... of pecans. Spoon caramel topping over cake ... stand for 5-10 minutes before serving.
Prepare cake according to directions. ... all over. Pour caramel topping and milk ... then top with Cool Whip and 1 Skor candy bar. Chill in refrigerator.
Bake cake according to directions. ... cake and pour caramel topping all over. Let ... then cover with Cool Whip. Sprinkle crushed Heath Bar all over top.
Combine pudding mix, cake mix, milk, and ... another minute or two. Remove from heat. Makes 2 quarts. Will last 2 to 3 weeks in refrigerator or may be frozen.
Bake cake according to package ... condensed milk & caramel topping, stirring until ... toffee bar chunks and swirls of caramel topping. Refrigerate.
Bake cake as directed on ... let cool. Pour caramel topping over cake. ... Whip on top and crumble Skor Bars evenly for final layer. Keep in refrigerator.
Cook cake according to box ... Pour eagle brand milk and then caramel over cake and let it seep in. Add Heath brickle. When cake is cool top with cool whip.
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