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Results 81 - 90 of 355 for mexican cake
Mix first 6 ingredients until crumbly. Reserve one cup for topping. Add remaining ingredients except for butter and pecans and beat 4 ...
Cream butter, sugar, salt and vanilla until fluffy. Stir in flour and blend well. Shape into 1-inch balls and place 1 inch apart on ...
Cream butter and 1 1/2 cups sugar. Add eggs. Sift dry ingredients; add to egg mixture. Shape dough into small balls, using approximately 1 ...
Cream butter; add sugar and cream until light and fluffy. Add flour, vanilla and pecans, mixing well. Roll into 1-inch balls and place an ...
Heat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add vanilla, add flour gradually to butter mixture. Mix in nuts. ...
Combine butter, sugar, salt and vanilla. Cream until light and fluffy. Mix in flour. Pinch off small pieces of stiff dough and flatten into ...
Cream butter, add sugar gradually; blend in salt, vanilla, and flour. Mixture is stiff. Shape a teaspoon of dough into balls. Place in ...
Bake in 9"x13" pan at 350 degrees for 35 minutes. Ice with 1 stick or 1/4 pound butter, 1 (8 oz.) package cream cheese, 1 teaspoon vanilla ...
Mix by hand 2 cups ... to 40 minutes. Cool. Beat together cream cheese, butter, 3/4 cup sugar and 1 teaspoon vanilla. Spread over cooled cake.
Let butter stand at room temperature until soft. Preheat oven to slow 350°F for shiny metal or 325°F for dark metal sheet. Cream ...
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