|The Art of the Dessert|
|by Ann Amernick|
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard...
1 - 10 of 104 for how to thicken cake
Mix eggs, sugar ... Bake in bundt cake pan at 350 ... or longer. Check to see if done ... moist cake. Very, very good and the moistest cake I've ever made.
9 x 13 ... Set aside. Mix cake batter as directed. ... rhubarb mixture in 9 x 13 pan. Bake 1 hour at 350 degrees. Cool and serve with Cool Whip or ice cream.
Combine cake mix, liquid and ... and bake according to package directions. Cool ... stirring constantly. Add 1/2 cup chocolate chips and stir until creamy.
Make 3 layers. ... butter, flour. Cook and stir until it thickens. Remove from heat. Add coconut, flavoring and food color. Put on the cooled cake layers.
Put cherries in pan, then pineapple. Sprinkle cake mix on top. ... sprinkle with chopped nuts. Bake at 350 degrees for 1 hour. Serve warm with whipped topping.
Dump above ingredients in order into a ungreased 11x13-inch pan. Bake at 350°F for 1 hour.
Pour milk over ... 9 inch round pans and bake 40 to 45 minutes at 350 degrees. Cook slowly until thickened. Add 1/2 cup walnuts. Frost. Makes 8 servings.
Bake 30 minutes at 325 degrees in 9 x 13 pan. Cook until thick. Cool. Cream: Add: Cream until fluffy and add to cooled mixture. May top with coconut.
Mix first 4 ... and sprinkle over cake. Bake at 350 degrees for 40 to 45 minutes (until center comes out clean when inserted with toothpick.) Serves 12 to 18.
Cook on slow fire. Let cool and spread on cake.
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