|A First Book of Japanese Cooking|
|by Masako Yamaoka|
Simple, easy-to-follow family-style recipes designed for Western cooks wanting to prepare Japanese food at home.
Results 1 - 10 of 292 for hawaiian cream cake
Prepare as directed ... shredded coconut Make cake in 9x13 pan ... out of pan. Cream together cheese, pudding ... paper and grease. Cake comes out easier.
Bake cake mix in a ... 16 inch pan. Cream together cream cheese, ... pudding and spread Cool Whip over pineapple. Garnish top with chopped nuts and coconut.
Cream together butter and ... chill. For topping mix large cherry Jello and 3 cups of hot water. Let cool. Pour on top of cheese mixture and chill completely.
Combine all of ... floured 9x13 inch pan and bake at 350 degrees for 35 minutes. Beat cream cheese and butter until smooth. Stir in the vanilla and sugar.
Prepare cake mix as directed ... at 350 degrees. Cream together until smooth ... then Cool Whip over pineapple. Sprinkle coconut and nuts over Cool Whip.
Cream butter and Crisco; ... egg and beat well. Cook for a few minutes on low heat, stirring constantly until thick. Add fruit and nuts and stack the cake.
Mix all these ... 3 (8 inch) cake pans which have ... Decorate cake with coconut and orange slices if desired; refrigerate until time to serve. Serves 14-16.
Blend all ingredients ... layers. Whip whipping cream and mix all ... between cooled layers and on top of cake. Decorate with orange slices. Refrigerate.
Mix all ingredients ... pan and bake at 350 degrees for 40 minutes. Let cool completely before icing. Mix all ingredients with hand mixer. Ice cooled cake.
Stir all ingredients ... minutes. Frost when cool, sprinkle with coconut and nuts. Beat at high speed. Until creamy. Spread on Hawaiian Cake when cooled.
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