|The Legendary Cuisine of Persia|
|by Margaret Shaida|
Persian cooking is very suited to the contemporary style of eating. Many of the dishes are vegetarian, and the marriage of sweet and savoury, such...
1 - 10 of 45 for no name cake
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Melt 1 stick butter. Add 1 cup flour, 1/2 cup chopped nuts (walnut or pecan); mix together and press in 8x12 pan. Bake 20 minutes at 325 degrees; let ...
Combine cream cheese ... and spread on cake. Mix pudding ... Whip and swirl to pudding layer. Sprinkle with walnuts. Cool and serve. Store in refrigerator.
Cake: Mix all ... using glass). Icing: Mix and cool in refrigerator 10 minutes until thick. Remove from refrigerator and add Cool Whip; mix and frost cake.
Combine all ingredients ... 3 greased, floured cake pans 325 degrees, ... Whip Beat together pineapple and pudding mix. Fold in Cool Whip. Makes large cake.
CAKE: Mix cake ... servings. ICING: Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
Mix well. Bake ... 35 minutes in 9 x 13 inch pan. Leave cake in pan. Mix pineapple and box of pudding using mixer and then add Cool Whip. Spread on cake.
Bake cake in 9x13 inch ... chocolate fudge topping over cake. Cool completely. Frost with Cool Whip. Crush candy bars over top. Drizzle with fudge topping.
Mix all ingredients in a large bowl. Pour into greased Bundt pan and bake at 350 degrees until done.
Mix cake ingredients together adding ... greased 13x9 cake pan and bake for 35-40 minutes at 350. Mix topping ingredients together. Spread over cooled cake.
Bake yellow cake mix according to ... condensed milk over cake. Cool. Defrost frozen strawberries and mix with Cool Whip. Spread over cake. Refrigerate.
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