|Chinese Food (Penguin handbooks)|
|by Kenneth Lo|
Reviews the philosophy, practice, menus and methods of Chinese food. This book includes recipes for a wide range of dishes from popular "Westerniz...
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Beat eggs and oil with cake mix. Then add ... pudding, beating until thickened. Add topping, folding until smoothly mixed. Ice cake layers, top and sides.
Combine first 4 ... greased and floured cake pans. Bake at ... Mix well. Spread between layers and over top and sides of cooled cake. Keep refrigerated.
CAKE: Mix together ... in 3 (8" or 9") pans, greased and floured at 350 degrees for 15 to 20 minutes. ICING: Mix together and ice cool cake. Refrigerate.
Mix the first ... inch well- greased cake pans for 25 ... REFRIGERATED. IT MAKES A LARGE, DELICIOUS CAKE WHICH KEEPS FOR SEVERAL DAYS. IT ALSO FREEZES WELL.
Mix together first ... into 2 (9") cake pans. Bake at ... frosting, mix ingredients together. Refrigerate to chill. Frost cold cake and store in refrigerator.
Mix together and ... the box. Cool cake to just warm, ... layers, mix drained pineapple, pudding and Cool Whip together and frost as you would any layer cake.
Combine ingredients and ... greased and floured cake pans. Bake at ... (drained), 6 ounce package instant vanilla pudding, and an 8 ounce carton Cool Whip.
Mix and beat cake mix, oranges, eggs ... whipped cream frosting. Can also be baked in 2 (9 inch) cake pans and sliced into 4 layers. Do not frost sides.
Mix and bake in 2 to 3 layers at 375 degrees. Cool cake thoroughly. Icing: Mix instant pudding with pineapple. Fold in Cool Whip. Spread between layers.
Combine cake ingredients and beat ... degrees for 25 minutes. Cool. By hand mix vanilla pudding and pineapple. Stir until mixed well. Fold in Cool Whip.
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