|by G & R Publishing|
Steam up your kitchen with some hot stud muffins! Filled with yummy muffin recipes for a wake-me-up breakfast, afternoon delight, or luscious midn...
1 - 10 of 15 for johnson cake
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Chocolate cake mixed according to ... layer and carefully lift the top layer and slip over the filling. Make day before to be served. Keep refrigerated.
Put 2 teaspoons ... about 2 inches around the outside of cake pan. Then put on top shelf in oven to finish baking or it will burn before middle is done.
Cream butter and ... Pour chocolate mix into batter. Add vanilla. This cake batter will be thin. Bake in two layers or loaf pan at 325 degrees until done.
Melt chocolate in ... tube (angel food cake pan) at 325 ... foil and keep in refrigerator. It will be it's best by the 3rd day, growing more moist with age.
Melt chocolate in ... at 325 degrees. Cake will pull away ... third day, grows more moist with age. Wrap in foil and keep it indefinitely in refrigerator.
Preheat oven to 350 degrees. Combine butter, sugar, eggs and chocolate in large mixing bowl. Cream until smooth. In separate bowl, sift together ...
Cream butter, sugar, ... about like tea cakes. Roll out ... filling between layers. Cut out all cores, wash. Cook and mash through colander; sweeten to taste.
Melt chocolate in ... add vanilla and stir in well. Bake in greased and floured loaf pan at 325 degrees. Cake will pull away from sides of pan when done.
Combine and sift ... floured tube pan (10 inch) and bake in preheated 300 degree oven for 1 1/2 hours. This cake will serve 10 and will keep moist a long time.
Melt chocolate. Cream ... about 50 minutes. Cake will pull away ... vanilla to taste. Cook for 12 minutes, stirring while cooking. Spread on cake immediately.
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