|Milk Free Cooking.Com|
|by Amy Heineman|
This cookbook was inspired by my best friend who happens to be a vegetarian and allergic to milk, casein to be exact.
1 - 10 of 46 for milk soaked cakes
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Preheat oven to ... floured 12-inch round cake pans. Bake in ... done. This cake is better if allowed to age a few days. Makes two 12-inch round cake pans.
Mix and sift ... until thick. Frost and decorate with halves of candied cherries and pecans. This cake is better, if made 3 or 4 days before you serve it.
Dissolve yeast in ... scalded and cooled milk. Beat well ... about 45 minutes or until golden brown. Makes 4. Crumble together. This is for only 1 cake.
Mix well and ... together. Last, fold in raisins and nuts. Bake in cake pans at 300°F for 25 minutes or until done. Let layers cool. (Makes 4 layers.)
Cream sugar and butter. Sift cake flour, baking powder ... poppy seeds and milk. Fold in ... cake. Over this put a 7 Minute Frosting. Sprinkle with coconut.
Cake: Beat 8 ... 2 1/2 cups milk and add to ... sure it's cool and use a serrated knife for best results). Fill and ice with Charlotte filling. Refrigerate.
1 cup sour milk - 1 cup ... floured at 350 degrees for 25-30 minutes. Boil until thick. Add 1 cup chopped nuts. Spread between layers and over top of cake.
Cream sugar and shortening, add milk and dry ingredients ... vanilla. Spread on cake. Moisten well ... right consistency to spread. Spread on top of filling.
For cake: Melt chocolate chips in warmed milk. Combine with ... glazed cake in an airtight container. Remove cake from refrigerator one hour before serving.
Mix in order ... floured layer pans (2) or 9 x 13 inch pan, at 375 degrees for 40 minutes. Remove from heat and add: Cool and spread on cake top with walnuts.
Result Page: 1
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