1 - 10 of 340 for mexican cake
Mix together and ... minutes. Beat softened cream cheese with butter, powdered sugar and vanilla. Beat until smooth and pour over cake while still warm.
Preheat oven to ... or until the cake springs back when ... cups) whipping ceam and 1 package chocolate fudge pudding and pie filling mix. Beat until thick.
In a large bowl, work together butter and 1/2 cup sugar. Add flour. Dough will be very crumbly. Pack into small balls (about 1/2 inch thick) and ...
Cream sugar and eggs. Add flour, soda and salt. Mix well. Add pineapple and pecans. Bake at 300 degrees for 45 minutes. Mix well and put on cooled cake.
Mix by hand and bake on cookie sheet or 9"x13" pan for 30 to 35 minutes at 350 degrees. Let cool.
Beat butter for 30 seconds until light. Add brown sugar, beating well. Add eggs, one at a time. Beat in vanilla and grated chocolate. Combine flour ...
Cream butter with sugar. Beat in 4 eggs, applesauce, crushed pineapple, flour, soda, cloves, cinnamon, allspice, vanilla, lemon juice, gumdrops, ...
Mix all ingredients; ... Spread on top of Mexican Fruit Cake. NOTE: If you prefer your icing to be less sweet, use 1/2 to 3/4 box of confectioners' sugar.
Mix well and ... 13"x9" pan for 45 minutes at 350 degrees. (I use Baker's Secret.) Ice while hot. Beat together and spread on hot cake. Cool and refrigerate.
Mix all ingredients ... 350 degrees. While cake is baking cream ... if frosting needs thinning down. SPREAD ON CAKE IMMEDIATELY AFTER REMOVING FROM OVEN.
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