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Results 111 - 120 of 348 for whip pound cake
111. PUNCH BOWL CAKE
Prepare yellow cake mix as directed on package. ... 12 ounces Cool Whip and put mixture in the ... is best when prepared the day before serving.
In small mixing bowl combine cake mix, 1 egg, butter, 2 ... Refrigerate until ready to serve. Cut into squares and top with whipped cream or Cool Whip.
Bake cake according to package directions. Cool ... 1/2 of Cool Whip. Repeat layers. Keep refrigerate. ... stays nice and fresh for 4 or 5 days.
114. LUCY'S CAKE
Bake angel food cake according to package directions, cool. ... set or thicken. Whip 2 envelopes dream whip with ... freeze and keep several weeks.
115. FLAG CAKE
Slice 1 c. of strawberries ... baking dish with cake slices. Top with 1 c. ... of the Cool Whip. Place strawberry halves and ... until ready to serve.
116. POUND CAKE DELIGHT
Thaw cake and cut in thin layers ... Let it cool. Whip cream until stiff. Add 2 ... Cover entire cake with cream. Refrigerate until ready to serve.
Combine cheese, 1 cup sugar ... peaks form. Fold into cream mixture. Slice cake into 3 horizontal layers. Spread each with icing and stack. Chill.
118. PUNCH BOWL CAKE
Layer in punch bowl. Needs to set overnight.
119. CREAM POUND CAKE
1. Butter and flour a ... knife inserted in cake comes out clean. Cool in ... and cool thoroughly. Wrapped well, this cake keeps several days.
Cream butter and Crisco, gradually ... mixture forms soft ball in cold water. Remove from heat and beat until thick. Pour and spread over cake.
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