Results 1 - 10 of 46 for moist 7-up pound cake

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Cream together butter, shortening and sugar. Add eggs one at a time, beating after each. Add flour and milk alternately. Add vanilla. Bake in lightly ...

Sift cake mix in large ... Mix 1 1/2 cups powdered sugar, juice of 2 lemons, plus grated lemon rind and 2 tablespoons melted butter. Pour over hot cake.

Cream butter, shortening and sugar together. Add eggs, one at a time and mix well. Add salt to flour. Add flour alternately with milk and vanilla. ...

Cream together butter, shortening and sugar; add eggs one at a time, beating after each. Add flour and milk alternately. Begin with flour and end ...

Mix and bake ... for 40 to 45 minutes until golden brown. Mix and bring to a boil. Pour over cake in pan as soon as it comes out of oven; let cool in pan.

Cream Crisco and butter. Add sugar. Beat well. Add eggs one at a time, and beat after each egg. Add flour and milk alternately ending up with flour. ...

Preheat oven to ... end with flour). Bake in a greased and floured tube cake pan at 300 degrees for 1 1/2 hours. Cool 10 minutes before dumping from pan.

Cream butter, butter ... turn out onto cake plate. Combine 3/4 ... and 1 teaspoon almond flavoring in small saucepan. Boil 5 minutes. Pour over warm cake.

Cream 1 1/2 ... minutes or until cake tests done. Cool ... coconut flavoring. (I use frozen coconut and add just enough dry flaked coconut to make 7 ounces.)

Mix all ingredients well. Pour into greased pan. Bake at 350 degrees for 45 minutes. Mix well with mixer. Ice cake all over.

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