|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
Results 11 - 20 of 198 for german candy
Grease and flour a tube pan. Preheat oven to 350 degrees. Melt caramels with milk; set aside. Combine cake mix with water, butter and eggs. Blend on ...
Make the cake ... caramel topping on top. Let stand a few minutes. Spread top with thawed whipped topping. Crush candy bars and sprinkle over top of cake.
Bring to a ... cream. Stir until well mixed. Push into a buttered pan. When cooled cut into pieces. Use two 9z13 pan, well greased. Makes 5 pounds of candy.
Bake cake as ... holes in top. Pour Eagle Brand milk and ice cream topping over cake. Then cover with Cool Whip. Crush up candy bars and put over Cool Whip.
Cook German chocolate cake mix ... hour before serving crush 1 heath bar over cake and cover with Cool Whip. Keep in refrigerator. Bake in 9 x 13 inch pan.
Bake cake mix ... cake. Pour on Eagle Brand and then caramel topping. Cool. Top with Cool Whip. Crush candy bars and sprinkle on top. Keep in refrigerator.
Mix cake as directed on box. Pour 1/2 batter into a greased and floured 13x9 in pan. Bake at 350°F for 15 min. or until toothpick comes out ...
Mix cake mix ... Melt butter and candy over low heat. ... chips. Spread evenly. Then pour rest of cake mixture and bake 20 to 25 minutes at 350 degrees.
Prepare cake according to directions. While still warm, after baking poke several holes in it. Pour condensed milk and toppings over cake. When cool, ...
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