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Results 51 - 60 of 295 for coconut-rum cake
(If you use vanilla pudding, ... add 1 cup coconut to batter.) Blend all ingredients ... 1 container (9 ounce) frozen whipped topping, thawed.
Cream butter and Crisco. Gradually ... (begin with flour and end with flour). Mix in coconut, then flavorings. Bake at 325 degrees for 1 1/2 hours.
Cream shortening, butter and sugar ... pan and bake 350 degrees for 1 to 1 1/2 hours. Test after first hour. Might try almond instead of coconut.
Combine ingredients. Mix well. Press ... blended. Stir in rum (or rum extract) and coconut extract. Refrigerate gelatin mixture to ... top of cheese cake. Serves 10.
55. FIVE FLAVOR CAKE
Cream together butter, shortening and ... of mixture over cake, while it's still in ... Dump cake out of pan and pour remaining mixture on cake.
Cream sugar, shortening and butter. ... water for 10 minutes. Add 1 teaspoon each of the above flavorings and pour over cake. It will soak in cake.
1. Heat oven to 400 degrees. 2. Place rum extract and coconut in food processor; process until ... clean. 5. Remove cake to wire rack to cool. ... desired. Makes 16-20 servings.
Combine first 3 ingredients; press into bottom and 1-inch up sides of a 10-inch springform pan. Bake at 350 degrees for 10-12 minutes. Cool ...
Mix as for any pound cake. Grease and flour 10 ... less 2 tbsp. 1 tsp. almond and 1 of each above flavoring Leave in pan to cool or take it out.
Combine butter and oil, mix well until fluffy. Beat in sugar and eggs. Add flour and baking powder alternating with milk and flavorings. ...
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