1 - 10 of about 880 for eagles cake
Bake cake as directed. As ... in holes. Let cake cool completely, then spread Le Creme whip over cake. Top with coconut and pecans. Keep in refrigerator.
Bake cake as directed on ... in top of cake. Boil milk and pour over cake. Spread Cool Whip evenly over top. Sprinkle with coconut. Makes 15-28 servings.
Mix above ingredients well. Put in greased tube pan and bake at 325 degrees for one hour and 15 minutes.
Cream butter and sugar until fluffy. Add eggs, one at a time. Add extract. Add flour and mix thoroughly. Add Eagle brand milk and combine with ...
Add butter and ... 10 inch layer cake pan. Beat egg ... mold. Cover with remaining crumbs. Bake 50 minutes in moderate (350 degree) oven. Serve hot or cold.
Cut up cherries, dates, and pineapple. Add walnuts, coconut, and Eagle Brand milk. Mix well. Bake in a loaf pan at 300 to 350 degrees for 2 1/2 to 3 ...
Mix all ingredients well. Pour into a greased and floured bundt pan. Bake at 300 degrees for 1 hour and 20 minutes.
Cut up dates, cherries, pineapple, and nuts. Combine remaining ingredients. Bake about 1 1/2 hours at 275 or 300 degrees.
Cream shortening and sugar until light and fluffy. Add eggs, combine flour and spices, add baking soda mixture, add raisins. Mix in milk, mixing only ...
Cream butter, sugar and egg. Sift dry ingredients and add alternately with milk to creamed mixture. Bake at 350 degrees until tested as done.
top of page