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Results 61 - 70 of 295 for coconut rum cake
Grease and flour tube pan. Bake at 300 degrees for 1 hour and 45 minutes.
62. FIVE FLAVOR CAKE
Cream butter, shortening, and sugar ... at 325 degrees for 1 1/2 hours or until cake tests done. Cool in pan about 10 minutes before removing.
Mix together the sugar and butter until fluffy. Add the eggs and beat well. Stir in the flour, powder and milk; mix well. Stir in the ...
64. FIVE FLAVOR CAKE
Cream butter, shortening and sugar ... hours or until cake tests done. Add glaze if ... cake is cool. Yield enough glaze for a 10 inch tube cake.
65. FIVE FLAVOR CAKE
Cream butter, shortening and sugar ... 1/2 hours or until cake tests done. Add glaze if desired. Cool in pan about 10 minutes before turning out.
CRUST: Combine ingredients; mix well. ... blended. Stir in rum (or rum extract) and coconut extract. Refrigerate gelatin mixture; chill. ... of cheesecake. Serves 10.
In a medium bowl, stir ... in 1 tsp. coconut extract, rum extract and 1/4 cup Cool ... serve. Serves 8. 233 calories per serving (7 grams fat).
Combine butter, sugar and oil until light and fluffy. Add all nine flavorings. Beat eggs until light and lemon colored. Add to mixture. ...
Cream butter, Crisco and sugar ... dry ingredients. Add coconut, rum, lemon, vanilla and butter ... 20 minutes. Leave cake in pan until completely cooled.
70. FIVE FLAVOR CAKE
Cream butter, shortening and sugar ... stir until sugar is melted. Pour on 1/2 of glaze while cake is in Bundt pan and other 1/2 when removed.
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