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Results 61 - 70 of 355 for mexican cake
Combine ingredients, stir until well mixed. Pour into greased and floured 9x13 inch pan. Bake in preheated 350 degree oven for 30-35 ...
Shape dough in 1 inch balls. Bake 10-12 minutes at 350 degrees. Roll in powdered sugar.
In a large bowl, mix first 5 ingredients together with a mixer on low speed, until just blended. Increase speed to medium and beat for 4 ...
Cream butter and add sugar, ... soon as tea cakes are removed from oven, roll ... wire rack and then roll in sugar again. Makes about 5 dozen.
Cream butter and powdered sugar until light. Add flour and vanilla. Fold in nuts. Roll into small balls. Bake at 325 degrees for 20 ...
Beat eggs. Mix in next ... 350°F for 40 minutes; cool. Mix softened butter and cream cheese with sugar and vanilla. Cover cake. Keep refrigerated.
Cream butter, add sugar gradually. Blend in salt, vanilla, flour. Mixture is stiff. Shape rounded teaspoons into balls, place shaped dough ...
Mix butter, sugar and vanilla thoroughly. Stir in flour and salt. Add pecans and blend well. Chill dough 2 hours. Roll into 1 1/2 inch ...
Mix together: 3/4 c. finely ... clean. Cool in pan about 1 1/2 hours before transferring to rack. Makes nice large cake - no frosting necessary.
Mix butter with sugar until creamy. Add salt, extract, flour and nuts. Refrigerate until it is easy to handle. Shape dough into 1 inch ...
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