Results 1 - 10 of 27 for italian rum cake

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In large spring ... mix water and rum together and sprinkle ... the cookies. Refrigerate cake overnight (should make ... sides from spring pan and serve.

Split cake into 4 thin ... pineapple juice and rum in a cup. ... thick enough to spread. Frost top and sides of cake; garnish with candied fruits and nuts.

Line a 9x13 ... cup milk with rum over top; let ... Let cool. Stir occasionally to prevent skim. Repeat as above. Frost with remainder of Cool Whip. Chill.

Mix cake as directed on ... and slowly pour rum glaze over top ... Pour onto cake while very hot. Let cake set in pan for 1 hour. Invert and remove pan.

Cook pudding according ... add 1 teaspoon rum extract to each ... serve; spread a layer of Cool Whip on top and sprinkle with crushed nuts. Refrigerate.

Mix as directed. ... 1/3 cookies. Add rum/flavoring to vanilla ... strawberries and sprinkle almonds over top. Refrigerate overnight or 4 to 5 hours before serving.

Put 1 layer ... side up. Mix rum with water and ... chocolate pudding on top. Refrigerate overnight. Then spread Cool Whip on top and refrigerate until serving.

Line an 8-inch ... cut lengthwise. Sprinkle rum over cookies. Put ... milk). Cool Whip, cherries and nuts on top. Leave in refrigerator overnight. Delicious.

Mix all ingredients, ... Make holes in cake with a skewer ... will run down into holes. For sauce, mix all ingredients. Bring to a boil. Drizzle over cake.

Beat eggs with ... butter greased spring pan. Bake at 425 degrees for 10 minutes. Lower to 350 degrees and continue baking for 1 hour. Let cake cool in oven.

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