|From Fat to P.H.A.T.|
|by Melinda Elaine Hoye|
From Fat to P.H.A.T. (physically healthy and toned) is a 30-day guide to transform your outlook on food, exercise, weight loss, and weight management.
1 - 10 of 107 for tin can cakes
Empty pie filling into can. Prepare cake mix as directed ... over fruit. Cover can tightly with foil. Place in hot coals. Test for doneness in usual manner.
Sift these together, then combine in a large bowl mixing well: Add 2 eggs, beating thoroughly. Fold in sifted dry ingredients and pour into greased ...
Make cupcakes according to directions on cake mix. Put cupcake liners in muffin tin. Fill each ... Put top back on. Sprinkle with powdered sugar and eat.
Grease bundt pan ... then sugar. Mix cake mix with all ... minutes at 350 degrees. You can use chocolate cake mix without poppy seeds. It's delicious too!
Wash and clean ... last. The finished cake mixture should be ... Spoon into prepared tin, lined first ... rum or brandy can be added after ... a matter of taste.
Slice cake into 4 layers. ... layer. Continue on all layers. Spread rest all over cake. Let set a few hours in refrigerator. (A real moist, soft, light cake.)
In blender container ... crumb mixture. Bake at 350 degrees for 40 minutes. Chill and cut into squares. (A larger pan can be used to make a thinner cake).
Step 1: Put ... blend into cupcake tins (use cup cake pan to hold ... oven, take out cakes and spoon sour ... chilled. Spoon pie filling right before serving.
Beat butter until ... on top of cake. This recipe ... in 275 degree oven for about 3 1/4 hours. Pan should be lined with greased brown paper. Stores well.
Blend cream cheese, sour cream, and Eagle brand condensed milk in blender and add lemon juice and vanilla. Bake in chilled crust. Refrigerate ...
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