|Along the Garden Path|
|by Sylvia Varney|
Fredericksburg Herb Farm's husband and wife team share their wisdom and love of herb gardening, crafting, and cooking with you.
51 - 60 of 9,000 for 8x8 yellow cake
In extra large bowl, dissolve the yeast in warm water. Add remaining ingredients, stir well. Turn out on floured board and let rise in warm place for ...
Beat together until smooth. Bake in 350 degree oven for 35 to 40 minutes in 9x13 inch pan. Remove from oven and while still hot, poke holes in top ...
Mix cake mix, 1 egg, ... until smooth; then spread this on top of crust. Top with coconut and chopped nuts if wanted. Bake at 350 degrees for 30-35 minutes.
Follow basic directions for making cake on the back ... container of Cool Whip after cake cools. Ice cake with Cool Whip-pineapple frosting. Keep refrigerated.
Mix well. Bake at 350 degrees in a 9 x 13 inch pan. Mix all together and spread on cooled cake. Keep in refrigerator. Freezes good.
Prepare cake mix for 2 ... coloring. Press plastic wrap onto filling. Refrigerate 2 hours. Fill layer and top with filling. Frost sides with vanilla frosting.
Combine all ingredients ... or until a cake tester inserted in ... holes in the top with a fork and drizzle with a mixture of lemon juice and powdered sugar.
Blend all ingredients together and bake in greased and floured angel food or Bundt cake pan. Bake 1 hour at 350°F.
Bake 1 hour ... inches deep. TOPPING: Mix 1 1/2 cups powdered sugar, 2 tablespoons butter, and juice of 3 lemons. Pour over cake while hot and cut in squares.
Beat egg whites stiff. Set aside. Blend all other ingredients and beat. Fold in egg whites. Melt to consistency. Add 1 box powdered sugar.
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