|The World's Greatest Peanut Butter Cookbook|
|by Linda Romanelli Leahy|
Award-winning culinary expert and professional recipe developer Linda Romanelli Leahy presents 75 irresistible, international peanut butter recipes.
11 - 20 of 42 for self-rising flour chocolate cake without butter or margarine
Cream Crisco and butter until glossy. Add ... and fluffy. Sift flour before measuring then ... Beat mixture 2 or 3 minutes. Pour ... 1 1/2 hours. Cake is delicious without frosting.
Cream butter, sugar and ... after each. Add flour, nuts and ... marhsmallows on hot cake. Cream butter; ... Cool several hours before cutting into squares.
Melt butter in microwave or over stove. Cream sugar and butter, add eggs, chocolate syrup. Add flour gradually until well ... Frost with a can of frosting.
Cream butter and sugar together. ... addition. Stir in flour. Add chocolate syrup and vanilla. ... 350 degrees. Leave cake in pan and ... dissolved. Pour over cake.
Mix cake ingredients and bake ... add water and butter. Mix. Then ... to thicken. This makes a lot of frosting. Definitely satisfies a chocolate craving!
Cream butter, gradually add ... addition. Blend in flour, chocolate syrup, vanilla and ... 35-45 minutes. Leave cake in pan. While ... Spread over marshmallow topping.
If using self-rising flour, decrease soda ... flour a long cake pan or 2 round pans. ... Cool completely. Mix butter and chocolate. Mix in ... and of spreading consistency.
Preheat oven to 350 degrees and prepare tins or pans with shortening. Mix all together and beat on high with mixer 4 minutes. Bake 1 hour.
Mix sugar and flour in large bowl ... In saucepan mix butter, oil, cocoa ... Remove from heat and add sugar, vanilla and nuts. Spread frosting on cooled cake.
Cream butter, shortening, and ... bake in sheet cake pan. If you ... 1 can of chocolate syrup. Bring to ... Add a box of powdered sugar. Spread on cake.
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