1 - 5 of 5 for shadow cake
Heat oven to ... 9 inch round cake pans. In large ... top. Sprinkle with slivered almonds. Refrigerate at least 2 hours. Store in refrigerator. 16 servings.
Melt chocolate in ... turn out on cake racks to cool. ... cake. Pour chocolate shadow (below) over top, ... make mixture smooth and thin enough to pour.
Mix as cake mix. Bake at ... cake into 4 layers. Spread 1/4 topping on each. Sprinkle with almonds. Refrigerate at least 2 hours. Store in refrigerator.
Cream together butter, ... minutes. Frost cooled cake with seven minute ... stream around edge of frosted cake, letting chocolate run down sides of cake.
Cream shortening and 1 cup of the sugar until light. Add vanilla and egg yolks, one at a time, beating well after each. Sift together dry ...
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