|
Post by melody on Dec 3, 2007 23:00:24 GMT -5
recipes for all of your sweet tooth desires!
|
|
|
Post by sunnygrrl315 on Dec 12, 2007 15:45:00 GMT -5
Chocolate Cake Blend: 2C flour 2C sugar ¾ C Cocoa 1 tsp Baking Powder 2 tsp Baking Soda Pinch salt
Mix In ½ C vegetable oil 2 eggs 1 C milk 1 tsp vanilla 1 C Strong HOT Coffee
Batter will be slightly thin. Bake at 350 or 325 for glass. 35min.
|
|
|
Post by samSForce on Dec 12, 2007 21:43:29 GMT -5
........mmmmmmmmm...........
|
|
|
Post by sunnygrrl315 on Dec 12, 2007 21:51:33 GMT -5
you should try it...its good, family tradition for birthdays;)
|
|
|
Post by melody on Dec 18, 2007 8:29:50 GMT -5
12-Gauge Double-barrelled Shotgun Cake
1- 18 oz box yellow cake mix 1 cup sugar 1 20 oz can crushed pineapple, undrained 1- 4 oz box instant vanilla pudding 1 cup flaked coconut 1- 9 oz carton whipped topping 1 cup chopped nuts
Prepare and bake the cake as directed on the box. Meanwhile, simmer the sugar and pineapple over low heat while the cake is baking. When the cake is done and still hot, punch holes in it with a meat fork large enough for the pineapple juice to soak in real well. Spread the pineapple mixture evenly on top. Chill. Prepare the pudding as directed on the box. Blend in the coconut. When the cake is cool, spread the pudding on top. Frost with the whipped topping and sprinkle with chopped nuts. Refrigerate. Yields 12 servings.
submitted by: -Mary Jane O'Bar- Etna, Arkansas
"Granny's Beverly Hillbillies Cookbook"
[Agent:1]
|
|
|
Post by DougKendig on Dec 18, 2007 13:01:32 GMT -5
SSSSssssst Dammit... there went my last molar! MMMmm
|
|