|Tavern on the Green|
|by Jennifer Oz LeRoy|
A glorious celebration of the legendary eating spot in Manhattan's Central Park. Nestled in Central Park, one of the most fabulous settings imagin...
61 - 70 of 668 for green cake
Make cake according to package ... 24 hours in the refrigerator. When desired consistency is reached, wrap in foil and keep in refrigerator until needed.
Combine all ingredients ... 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Remove from pan; finish cooling on rack.
In a saucepan, ... dough. Place each cake on a 10"x15" ... well. To Freeze: Wrap cooled cake tightly in plastic. Before serving, remove plastic and thaw.
Blend all ingredients ... minutes or until cake springs back when ... 15 minutes; remove and cool on rack. Sprinkle with confectioners' sugar, if desired.
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.
CAKE: Cream butter, ... milk, extract, and green food coloring. Spread ... pieces. Don't let this layer cool too long before cutting as it will crumble.
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 cake mix as directed ... and 3 drops green food coloring. Bake ... Cool Whip, 1 tablespoon Creme de Menthe, 1-2 drops food coloring. Servings: 12-15.
Preheat oven to 350°F. Combine cake mix, pudding mix, ... pans (9 inch) and bake at 350°F for 20 minutes. Mix ingredients and spread on cooled cake.
Bake cake according to directions. ... round layer and green on the other. ... pan onto a cake plate and ice with Cool Whip. Cover all with silver bells.
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