Whipped Cream Cake - Recipes - Page 2

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Results 11 - 20 of 6,980 for whipped cream cake

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11. ELVIS PRESLEY'S FAVORITE CAKE - WHIPPING CREAM POUND CAKE

Butter and flour 10 inch tube pan, cream together sugar and butter. Add ... over, turn heat to 350 degrees and bake 1 hour to 70 minutes. Cool.

12. SPANISH WHIPPED CREAM CAKE

Add cinnamon, oil and sugar to cake mix. Also add what mix ... square cake pans. Whip the cream fairly stiff. (Tip: Freeze bowl ... chocolate sauce into whipped cream and ice cake. Refrigerate or freezes well.

13. STRAWBERRY - WHIPPED CREAM CAKE

Bake the cake in 2 layers using the ... in half horizontally. Whip the cream, sugar and vanilla together ... with juice; 1/4 whipped cream; cake; 1/3 of the ... and 1/4 whipped cream.

14. WHIPPING CREAM POUND CAKE

Make sure all ingredients are room temperature. Cream together butter and sugar. Add ... and flour bundt cake pan. Put in a cold ... hour and 15 minutes.

15. WHIPPING CREAM POUND CAKE

Cream sugar and butter. Add eggs, ... pan and bake at 300 degrees for 1-1/2 to 2 hours. This is a large, moist pound cake; no icing is needed.

16. WHIPPING CREAM POUND CAKE

Cream butter and sugar. Add eggs one at a time. Add cream and flour alternately. Add vanilla. Bake at 300 degrees for 1 1/2 hours.

17. BEST EVER WHIPPING CREAM POUND CAKE

Cream butter and sugar until smooth, ... alternating. Place in large Bundt pan in a cold oven. Bake at 325°F for 1 hour without opening oven.

18. ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ICING

Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl ... peaks form. Place cake on platter and frost. Really easy and tastes yummy.

19. WHIPPED CREAM POUND CAKE AND FROSTING

Cream butter and sugar well. Add ... for 1 hour and 25 minutes. Frosting: Mix cream cheese with 2 cups powdered sugar and 1 teaspoons vanilla.

20. WHIPPED CREAM PINEAPPLE CAKE

In 13"x9" pan, bake cake according to package directions. While ... medium bowl, beat cream until soft peaks form. Add ... or until lightly browned.

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