|The Complete Book of Food Counts|
|by Corinne T. Netzer|
A listing of thousands of foods features the calorie, carbohydrate, protein, cholesterol, sodium, fat, and fiber content for each food.
Results 81 - 90 of 156 for watergate cake
Mix well together. Bake ... 325 degrees in well greased and floured 13x9 cookie sheet. Beat until thick. Spread on cooled cake. Sprinkle few nuts on top.
Mix all ingredients ... bake in 2-layer cake pans. Bake for ... Put on layer of cake. Let it stay in refrigerator for 1 hour and serve. They will love you!
Combine cake mix with 1 ... mix and milk. Beat for 1 minute. Let stand 3 to 4 minutes. Fold in thawed Cool Whip. Spread on cake. Keep cake refrigerated.
Combine ingredients in ... for 45 minutes. Combine topping mix, milk, and pudding. Beat until thick. Spread on cake. Sprinkle coconut and pecans on top.
Mix cake ingredients in order ... with pistachio pudding mixed with milk. Then beat in Cool Whip and frost cake. Keep cake once frosted in the refrigerator.
Combine ingredients for the cake. Pour into ... together the frosting ingredients with an electric mixer. Spread over the cake. Top with walnuts and cherries.
Mix in order given. Bake in 9x13 pan at 350 degrees for 40 minutes. When cake is cool, put on this topping: Blend together. Last add:
Combine all ingredients ... 350 degrees in Bundt pan for 50 minutes; or in 13 x 9 inch pan for 30 minutes. Combine all ingredients and spread over cake.
Beat all ingredients ... or 1 (13 x 9 inch) pan for 35 minutes at 350 degrees. Mix pudding. Stir in Cool Whip. Spread on cooled cake. Keep refrigerated.
Mix first five ... and floured 10 inch tube pan. Bake at 350 degrees for 55 minutes. Whip until spreading consistency. Frost cake and sprinkle with nuts.
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