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Results 21 - 30 of 519 for dessert cakes
Cream shortening, sugar, eggs, milk, and vanilla together. Sift together remaining dry ingredients; add to cream mixture and mix well. Fold ...
Combine cheese, butter, and sugar. Fold in Cool Whip. Mix pudding with milk, then add to cheese mixture, add vanilla. Pour in 9 x 11 inch ...
Beat yolks good (lemon color) ... in angel food cake pan. Cool completely inverted over ... Use a pan approximately 7 1/2 x 12 x 4 inches deep.
Bake the cake as directed in a 9x13 ... When cool cover with the drained, crushed pineapple and top with Cool Whip and chopped nuts. Refrigerate.
Crush oreos. Cream sugar, butter and cream cheese. Mix pudding and milk. Fold in Cool Whip. Combine with cream cheese mixture. In a flower ...
Preheat oven to 350°F. Dissolve ... large bowl, combine cake mix and corn oil. Add ... tined fork. Spread icing over cake while cake is hot.
Melt chocolate chips in double ... use whole size cake). Place layer of angel ... Repeat. Place in refrigerator overnight. Serve with whipped cream.
Beat cake mix, dry Jello, oil, water, ... topping on cake. Cool and cut into 15 to 18 squares for serving. Top with whipped cream or Cool Whip.
Preheat oven to 325°F. Dump ... package dry yellow cake mix over the peaches. Over ... 1/2 cup melted butter. Bake at 325°F for 55 to 60 minutes.
Mix cake, egg, baking powder and ... sprinkle with nuts, if desired. Put in refrigerator. Keeps for a long time. (Blueberry pie filling is great.)
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