|by Victoria Lloyd-Davies|
This mushroom cookbook enables the reader to enjoy the distinctive flavours of mushrooms in a variety of recipes, including meat and vegetarian di...
Results 1 - 10 of 120 for swiss chocolate cake
Beat these 5 ingredients together. Bake at 350 degrees. Makes 3 layers. Cream together cream cheese and sugars. Fold in Cool Whip, Hershey bars, and ...
Bake as mix instructed on box in greased 10 x 13 pan. Bake at 350 degrees until knife inserted comes out clean. Cream sugar and cream cheese until ...
Mix all ingredients ... Makes three 9-inch cakes. Let cool ... Mix together cream cheese and sugars until creamy. Add Cool Whip, Hershey bar and pecans.
Bake cake per instructions. Let ... cake. Refrigerate until liquid is absorbed then top with Cool Whip and sprinkle with broken health bars over top of cake.
Mix above ingredients ... three (3) 9" cake pans. Bake at ... This cake freezes well. On the day needed, put in refrigerator in a.m. and it's ready in p.m.
Mix all ingredients ... three 9-inch layer cake pans at 325°F ... minutes. Mix sugars and cream cheese until smooth. Add remaining ingredients and mix well.
Mix all ingredients. ... Mix sugars and cream cheese add Cool Whip, hershey bars and nuts. Spread between layers and on top of cake. Keep in refrigerator.
Mix all ingredients as directed for cake mix. Bake at ... cream cheese until smooth. Add remaining ingredients, mix well. Spread generously between layers.
Beat cream cheese, ... creamed mixture and fold in Cool Whip. Spread between layers and on top and sides of cake. Bake in layers as directed on cake mix. Cool.
Mix all ingredients for cake. You will need three layers. Bake in a 350 degree oven for 20 to 25 minutes. Set aside to cool.
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