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Results 41 - 50 of 56 for gingerbread cake
Heat oven to 375 degrees. Grease and flour two 8 inch pans. Mix all ingredients except shredded coconut and chopped walnuts. Blend at low ...
42. GINGERBREAD CAKE
Mix together to blend, refrigerate. ... clean. Cool on cake rack. When cool, place on ... apricot topping, lightly. Add a spoon of cream on top.
Preheat oven to 350 degrees. ... a 9x13 inch cake pan. Set aside. Beat eggs. ... Stand in refrigerator until cold. Top over cake when serving.
In a large skillet (ovenproof ... rack. Loosen edges of cake and invert on serving plate, shaking pan slightly to loosen. Serve with whipped cream.
In a small saucepan, combine ... on a layer of the cake and sprinkle with half of the orange rind and chocolate chips. Repeat for the top layer.
Drain pineapple and reserve 1/2 ... for 30-40 minutes or until cake tests done. Cool in skillet 5 minutes. Invert onto serving plate. Serves 6-8.
47. GINGERBREAD CAKE
Lighter and not as spicy as regular gingerbread. Cream: 1/2 c. sugar ... 25 to 30 minutes. This is a good breakfast treat warmed and buttered.
Heat oven to 375 degrees. Grease and flour two 8-inch pans. Mix all ingredients except shredded coconut and chopped walnuts. Blend at low ...
49. GINGERBREAD CAKE
Mix all dry ingredients, cream sugar, shortening, add molasses, blend all together.Pour into greased 13 x 9 inch pan, bake at 350°F for 30 ...
Drain pineapple, reserve 1/2 cup ... to 40 minutes until cake tests done. Cool in skillet 5 minutes. Invert onto serving plate. Serves 6 to 8.
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