|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
Results 61 - 70 of 669 for green cake
Combine all ingredients ... minutes or until cake springs back when ... cake mix with pudding, follow above recipe directions but reduce water to 1 cup.
Sift together dry ... Bake in large cake (two 9 inch) ... cream well. Add confectioners' sugar and beat until creamy. Add vanilla and nuts. Spread on cake.
Cream butter and ... spread over cooled cake and refrigerate. Melt ... topping and refrigerate. This cake is best made a day before serving, but not necessary.
Make cake as directed on ... until smooth. Cover with foil and chill in refrigerator at least 24 hours. Cake improves if stored longer. Makes 6 1/2 pounds.
Add above ingredients, ... greased Bundt pan or other tube pan (12 cup capacity). Bake at 350 degrees for 35 minutes. Cake is good without frosting too.
Add 1/4 cup creme de menthe syrup to cake batter. Bake as ... syrup to Cool Whip and spread on top. Refrigerate. (Makes a nice holiday cake.) Serves 15.
Combine all ingredients ... 13 inch pan. Bake at 350 degrees for 45 to 50 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes.
Mix everything together ... on top of cake before putting pan ... oven. Bake for 50 to 60 minutes or until straw comes out clean when testing for doneness.
Line spring pan cake mold with one ... before serving time. Before serving, cover top with whipped cream and pecans. Remove spring mold from the sides. Enjoy.
Combine all ingredients ... degrees for 50-55 minutes or until cake begins to pull away from sides of pan. Cool 15 minutes. Remove from pan when cool enough.
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