|Asia: The Beautiful Cookbook|
|by Jackie Passmore|
The cuisines of Asia are among the most intriguing in the world, blending taste and tradition in remarkable combinations.
1 - 10 of 156 for watergate cake
Mix cake mix, pudding, eggs, ... icing. Blend all together and beat until light and fluffy. Spread on cake. This cake must be kept refrigerated at all times.
Combine above ingredients. ... below. Beat together Dream Whip, milk and pudding. Spread on top of cooled cake. Put nuts and coconut on top. Refrigerate.
Mix cake mix and pudding ... milk. Beat at high speed until it just starts to peak. Gradually add the pudding mix. Continue beating until light and fluffy.
Mix cake mix, pudding, eggs, ... at 350 degrees for 45-55 minutes. Cool and frost. Whip until peaks forms. Then whip 2 more minutes. Spread on cold cake.
Preheat oven to ... Pour into greased and floured tube pan. Bake for 1 hour. Let cool and frost. Beat all ingredients well until thick. Frost cooled cake.
Combine all ingredients. ... pan. Bake at 350 degrees for 45 minutes or until cooked. Combine all ingredients. Spread on cake. Sprinkle coconut and pecans.
Beat together 4 minutes. Divide into 3 layers. Bake 30 minutes at 350 degrees. Cool. Mix frosting ingredients together. Frost Watergate Cake.
Beat 4 minutes. ... minutes. Put pudding in and stir until frosting stands in peaks. Add nuts and refrigerate in bowl for approximately 30 minutes. Frost cake.
Cake: Mix all ... (greased). Bake 35 minutes at 350 degrees. Whip pudding and milk; blend in Cool Whip and spread on cooled cake. Refrigerate before serving.
Mix cake mix, pudding mix, ... mix. Beat until thick enough to spread. Cover up the cake with icing and sprinkle with nuts and coconut. Keep refrigerated.
top of page