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Results 91 - 100 of 301 for chiffon cake
In a small saucepan melt ... Add more hot water if needed to make a pouring consistency. Pour over cake to glaze. Frosts top of 10-inch tube pan.
Sift first five ingredients into bowl. Add oil and 1 cup milk. Beat 1 minute. Add remaining milk and egg yolks, chocolate and vanilla. Beat ...
Blend and frost. Preheat oven to 325 degrees. Sift first four ingredients together in a large bowl. Make a well and add oil, egg yolks, ...
Preheat oven to 325 degrees. ... bowl sift together cake or all purpose flour, sugar, ... completely. Loosen cake from pan; remove. Serves 12.
In large bowl, sift flour, ... minutes or until cake tests done. Remove from oven ... confectioners' sugar over top. Cake is delicious just plain.
Mix and sift first four ... in slow oven (325 degrees). Immediately invert pan over bottle. Let cool; then loosen side of cake with a spatula.
97. CHIFFON NUT CAKE
In large bowl with wooden ... an angel food cake pan. Bake at 325°F for ... 350°F for 10 more minutes. Turn over to cool. Combine ingredients.
Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Beat until stiff and glossy. Sift dry ingredients in another bowl. Add the ...
Measure these and sift together ... well. Stir in orange rind. If too thick, add a few drops orange juice. Ice sides and top of cake. Serves 16.
100. CHIFFON CAKE
In first bowl, sift together flour, sugar, baking powder and salt. Form a well and add Wesson oil, egg yolks, cold water, vanilla and lemon ...
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