|Layers of Flavors|
|by Ray Overton|
Charismatic chef and Atlanta cooking instructor Ray Overton uses the freshest produce and most contemporary ingredients to combine the flavors of ...
41 - 50 of 5,490 for 22-layer cake
Cream butter and ... eight (10 inch) layers. Bake in ... over cooled layers until all have been covered, stacking as you go. Add to sides and top. Good!
Combine sugar, flour, ... floured 8-inch round cake pans. Bake at ... Spread icing between layers and on top ... pecans. Yield: enough for on 3 layered cake.
Sift flour, salt ... slowly. Fold in stiffly beaten egg whites. Add vanilla. Pour into 3 lightly floured greased 9-inch cake pans. Bake 1 hour at 350 degrees.
For crust, melt ... Cool. For first layer, combine powdered ... layer. For fourth layer, spread remaining Cool Whip on top and let set 1 hour. Then serve.
Mix thoroughly. Add ... 3 or 4 layers at 350 degrees. Mix well and cook until thick. Remove from heat and add 1 can coconut. Spread on cake when cooled.
Cream butter and ... with flour. Fold in soda and vinegar last. Bake at 350 degrees for 30 minutes. Makes three 9 inch layers. Use Fluffy White Frosting.
Bake and cool cake as directed on ... chilled, at least 4 hours. Garnish with remaining whipped topping. Refrigerate any remaining dessert. 12 servings.
Cream butter and ... at a time. Sift dry ingredients. Alternate milk and dry ingredients. Add flavoring. Bake in 3 layers at 350 degrees for 20 minutes.
Mix butter with ... soft ice cream over Oreo mix. Then layer fudge over mix. Spread Cool Whip over fudge. Sprinkle with leftover cookie mixture and freeze.
Cream butter and ... into 3 greased and floured 8 inch cake pans. Bake 20-25 minutes. Cool completely before frosting. Beat all ingredients until fluffy.
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