|The Classic Rice Cookbook|
|by Junko Takagi|
This exciting new cookbook focuses on rice, the staple of most of the world's population.
Results 1 - 10 of 185 for mexican cake cream
Mix together and ... minutes. Beat softened cream cheese with butter, powdered sugar and vanilla. Beat until smooth and pour over cake while still warm.
Mix cake mix, pudding, water, oil, eggs and sour cream. Fold in ... chocolate. Pour into 3 round cake pans. Bake at 350 degrees for 35 minutes. Cool and frost.
Cream sugar and eggs. Add flour, soda and salt. Mix well. Add pineapple and pecans. Bake at 300 degrees for 45 minutes. Mix well and put on cooled cake.
Do not use ... juice, coconut, pecans. Spray 9 x 13 inch pan with Pam, no flour needed. Bake at 350 degrees for 30 minutes. Mix together. Spread on cake.
NOTE: There isn't any shortening. Combine above and bake in 9 x 13 greased pan at 350 degrees for 30-35 minutes.
Mix and spread in a 13x9-inch greased pan. Bake at 325 degrees for 45 minutes. Frost cake while still warm.
Mix all together ... Pour into an ungreased baking pan. Bake at 350 degrees for 35-40 minutes. Toothpick should come out clean. Beat together. Frost cake.
Mix all together. Put into ungreased 9"x13" pan. Bake at 350 degrees for 35 to 40 minutes. Blend together and add 2 cups powdered sugar. Put on cooled cake.
Mix all ingredients. ... 350 degrees for 45 minutes. Can be eaten plain or while warm top with frosting. Beat frosting ingredients and spread on warm cake.
Mix all ingredients ... 350 degrees. While cake is baking cream together the softened ... thinning down. SPREAD ON CAKE IMMEDIATELY AFTER REMOVING FROM OVEN.
top of page