|The Latin American Kitchen|
|by Elisabeth Luard|
Ranging across half a continent and its distinct island cultures, food writer Elisabeth Luard surveys 100 essential ingredients and 200 regional r...
1 - 10 of 43 for reeses cake
Result Page: 1
Preheat oven to ... over completely cooled cake. Heat butter, ... sugar. Stir until smooth. Add vanilla and stir. Pour mixture evenly over peanut butter cake.
Mix all together on mixer and pat into long glass dish. Melt butter. Add remaining ingredients. Spread over peanut butter layer, store in air tight ...
Make cake according to directions ... warm, spread with peanut butter. Cool. Melt two 8 ounce Hershey's chocolate candy bars in pan. Spread on peanut butter.
Mix together and ... butter over HOT cake. Melt icing ... or on stove in double boiler. Spread over peanut butter on cake. Put in refrigerator; let cool.
Mix together over ... bake in long cake pan at 350 ... Add: 1 (1 lb.) box confectioners' sugar Spread over peanut butter on cake. Keep icing on low heat.
Bring these to ... sheet pan. When cake comes out of ... to boil. Stir in box of powdered sugar and vanilla. Beat quickly and pour on cake. Refrigerate.
Mix together until crumbly: graham cracker crumbs, butter, peanut butter and confectioners' sugar. Pat mixture firmly into greased 9x13 pan. Melt ...
After cake has cooled, frost. ... heat until it bubbles. Add powdered sugar to hot mixture. Add vanilla and mix well. Spread over peanut butter topping.
Preheat oven to 350 degrees. Combine butter, cocoa, water, buttermilk, eggs in a saucepan. Heat on low heat until it bubbles. Take off and into hot ...
Prepare cake as directed. Bake ... butter over cake. Let cool. Add 3/4 cup peanut butter to chocolate frosting. Frost cake and serve with vanilla ice cream.
Result Page: 1
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