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Results 11 - 20 of 26 for italian cream cake filling
Preheat oven to 350°F. Grease and flour 2 (9-inch) cake pans. Separate eggs. Place yolks ... completely before frosting. Cream cheese and butter together until ... vanilla until smooth. Fill between layers and swirl on ... cake. Garnish with pecans.
Combine cookie crumbs, sugar and ... combine Ricotta, sugar, cream and eggs in a large ... oven for 1 additional hour after heat is turned off.
Cream sugar, Crisco, corn oil and ... whites to stiff peaks and fold into batter. Bake in 3 layers at 350 degrees until done; springs back to touch.
Mix in 10-inch glass pan. ... to 50 minutes. Chill at least 12 hours. Before serving, top with chilled pie filling - whatever flavor you prefer.
1. Add baking soda to sour cream in large bowl. Let stand ... 7. Add 1/2 filling around pan. 8. Add remaining ... degrees for 45 minutes to 1 hour.
Cream butter and shortening, add sugar, ... Pour into 3 cake pans. Bake at 350 degrees ... top layer, spread filling and sprinkle with the remaining 1/4 cup of coconut and nuts.
Cream butter and Crisco. Add sugar ... minutes. Add sugar gradually to soft cream cheese. Add vanilla. Spread on tops and sides of cooled layers.
In large bowl, blend shortening ... Add coconut to cake batter. Beat egg whites until ... and frost with filling. Mix butter and cream cheese together. Gradually add sugar ... and nuts to garnish.
Cream butter and sugar together. Add ... degrees. Let cool. Mix until smooth. Spread on cake. Sprinkle top with additional coconut and pecans.
Cream Crisco, butter and sugars. Add ... or 3 greased and floured pans. Bake at 350 degrees for 30 minutes. Cream and spread on cooled layers.
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