|Cooking from an Italian Garden|
|by Jon Cohen|
This book features over 300 classic meatless recipes covering the geographical and culinary range of Italian cooking, from antipasti to desserts.
Results 1 - 10 of 467 for italian cream cake
Mix together butter ... 30 minutes.) Allow cake to cool completely ... Mix butter and cream cheese. Add confectioners ... Sprinkle a few pecans on cake.
Cream butter and Crisco, ... at 350°F. Ice cake with Italian Cream Cheese icing. ... Beat until smooth. Spread on layers. Sprinkle top and sides with nuts.
Cream shortening, butter and ... stiff. Fold into cake mixture. Bake in ... Beat until smooth and creamy. Add pecans or sprinkle on top of frosted cake.
Cream butter, shortening. Add ... 9 inch layer cake pans. Bake at ... for 25 minutes. Mix all ingredients together and spread on layers and top of cake.
Cream butter and sugar ... 3 greased 9-inch cake pans. Bake 40 ... Spread between layers on top of cake. If stiff, add milk. Sprinkle nuts on top of cake.
Cream butter and shortening. ... minutes. Remove from cake tins and cool. ... vanilla. Mix well. Add a little milk, if needed. Add pecans. Spread on cake.
Cream butter, Crisco, and ... greased and floured cake pans. Bake at ... sugar and vanilla. Mix well and spread on layers. (May add chopped pecans on top.)
Combine buttermilk and soda. Cream sugar, butter, shortening ... smooth and creamy. Spread on cake. Blend until smooth and creamy. Can be a 3 layer cake.
Cream butter and vegetable ... metal pans, 325 degrees for glass pans for 35 minutes or until done. Makes 3 layers. Cream together and spread on cool cake.
Cream butter, oil, sugar; ... coconut, nuts and vanilla. Fold in beaten egg whites. Pour into 3 greased and floured 8 inch pans. Bake 35 minutes at 350 degrees.
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