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Results 71 - 80 of 83 for liquor cakes
Use 10-inch springform pan. CRUST: ... set while preparing cake. CAKE: Beat egg whites ... cherry or blueberry pie filling. Keep refrigerated.
Combine first 4 ingredients. Mix ... firm up as cake stands. Combine sour cream, 2 ... spring form pan. Garnish with Cool Whip. Makes 10 servings.
73. ICE CREAM CAKE
Layer bottom of an 8 ... 2 tablespoons coffee liquor. Cover with remaining cookie ... liquor. Cover and freeze 8 hours or overnight. Slice and serve.
Beat the cream cheese, sour ... onto the Amaretto cake and then bake both for ... degrees. Turn the oven off but leave the cakes in oven for 1 hour.
One week before baking cake, mix together washed and ... Drain off any liquor from fruit, and mix fruit ... store in sealed container to mature.
What a way to die! Preheat oven to 350 degrees. Mix ingredients for base and press into bottom of a 10 inch springform pan. Bake at 425 ...
77. RUM CAKE
In large roasting pan (preferably glass) dip sponge toast with milk and line the pan. DO NOT SOAK toast with milk or it will get soggy. ...
Heat chocolate and hot water ... fingers on a cake platter and sprinkle with 1 ... orange rind and put in refrigerator and chill at least 6 hours.
Ground until very powdery but not mushy or gummy. 1 cup cuisinart metal knife. Mix yolks until lemony. Add sugar (pour slowly), coffee, ...
Combine Ricotta, sugar, vanilla and liquor. Beat with electric mixer ... with lady fingers and cherries. Chill in refrigerator at least 4 hours.
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