tag:blogger.com,1999:blog-85520838819752553392024-03-13T07:33:35.893-07:00Best Cake BookSAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.comBlogger8142125tag:blogger.com,1999:blog-8552083881975255339.post-557408148670395112016-08-27T23:47:00.001-07:002016-08-27T23:47:17.421-07:00karen's fruit pizza<meta name="keywords" lang="en" content="fruit pizza,karen's fruit pizza"/><meta name="description" lang="en" content="yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 24</li>
<li> crust: </li>
<li> 1 (18.25 ounce) package yellow cake mix </li>
<li> 2 eggs </li>
<li> 1/4 cup vegetable oil </li>
<li> cream cheese layer: </li>
<li> 2 (8 ounce) packages cream cheese, softened </li>
<li> 2 cups confectioners' sugar </li>
<li> 1 teaspoon almond extract </li>
<li> fruit: </li>
<li> 1/2 cup sliced fresh strawberries, or as desired </li>
<li> 1/2 cup diced pineapple, or as desired </li>
<li> 1/2 cup sliced fresh peaches, or as desired </li>
<li> fruit glaze: </li>
<li> 1/2 cup white sugar </li>
<li> 1/2 cup orange juice </li>
<li> 1/4 cup lemon juice </li>
<li> 1/4 cup water </li>
<li> 2 tablespoons cornstarch </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 1 hr 55 mins
<br><br><li>preheat oven to 400 degrees f (200 degrees c). grease two 12-inch pizza pans. </li>
<li>mix cake mix, eggs, and vegetable oil together in a bowl until batter is just mixed; press into the prepared pizza pans. </li>
<li>bake crust in the preheated oven until lightly browned, about 10 minutes. remove crusts from oven and cool completely, at least 30 minutes. </li>
<li>whisk cream cheese, confectioners' sugar, and almond extract together in a bowl until smooth; spread the cooled crusts. </li>
<li>arrange strawberries, pineapple, and peaches on the cream cheese layer. </li>
<li>combine white sugar, orange juice, lemon juice, water, and cornstarch together in saucepan over medium heat; cook and stir until glaze is thickened, 5 to 10 minutes. remove saucepan from heat and refrigerate glaze until cooled, about 20 minutes. </li>
<li>drizzle glaze over fruit and refrigerate pizza until chilled, at least 30 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-87127530641639859952016-08-27T21:50:00.001-07:002016-08-27T21:50:46.923-07:00herman pancakes<meta name="keywords" lang="en" content="pancakes,herman pancakes"/><meta name="description" lang="en" content="the sweet sourdough starter in these flapjacks gives them a marvelous tart cast."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 12</li>
<li> 1 cup all-purpose flour </li>
<li> 3/4 teaspoon baking soda </li>
<li> 1/2 teaspoon salt </li>
<li> 2 tablespoons white sugar </li>
<li> 1 teaspoon baking powder </li>
<li> 1 cup herman sourdough starter </li>
<li> 1/3 cup vegetable oil </li>
<li> 2 eggs </li>
<li> 1/2 cup milk </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>in a large bowl, mix together flour, baking soda, salt, sugar and baking powder. add the sourdough starter, oil, eggs and milk; beat well. </li>
<li>heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-60409264442079677762016-08-27T21:14:00.001-07:002016-08-27T21:14:46.166-07:00Crusty Loaf Cake<meta name="keywords" lang="en" content="holiday cakes,crusty loaf cake"/><meta name="description" lang="en" content="this is a never-fail pound cake with a crusty top. it's delicious with coffee as well as ice cream."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 cup butter flavored shortening </li>
<li> 2 cups white sugar </li>
<li> 6 eggs </li>
<li> 1 teaspoon vanilla extract </li>
<li> 2 cups all-purpose flour </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 50 mins
<font size=2><b>Ready Time:</b></font> 1 hr 5 mins
<br><br><li>preheat oven to 350 degrees f (175 degrees c). spray pan with non-stick spray. </li>
<li>cream together the shortening and sugar. add eggs, vanilla, flour and mix well. </li>
<li>pour into prepared pan and bake at 350 degrees f (175 degrees c) for 50 to 60 minutes or until top is golden brown. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-25792406805525957902016-08-27T18:31:00.001-07:002016-08-27T18:31:46.473-07:00Sugar And Spice Muffins<meta name="keywords" lang="en" content="muffins,sugar and spice muffins"/><meta name="description" lang="en" content="a great recipe compliments of my grandma. the muffins taste like cake doughnuts....yummm!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 3/4 cups all-purpose flour </li>
<li> 1 1/2 teaspoons baking powder </li>
<li> 1/2 teaspoon salt </li>
<li> 1/2 teaspoon ground nutmeg </li>
<li> 1/3 cup vegetable oil </li>
<li> 3/4 cup white sugar </li>
<li> 1 egg </li>
<li> 3/4 cup milk </li>
<li> 3/4 cup white sugar </li>
<li> 1 teaspoon ground cinnamon </li>
<li> 1/2 cup butter, melted </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 25 mins
<font size=2><b>Ready Time:</b></font> 35 mins
<br><br><li>preheat oven to 350 degrees f (175 degrees c). lightly grease 12 muffin cups. </li>
<li>in a large bowl, combine flour, baking powder, salt and nutmeg. in a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. stir egg mixture into flour mixture, just until moistened. spoon batter into prepared muffin cups. </li>
<li>bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean. </li>
<li>while muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. while muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-86250433394262865562016-08-27T18:26:00.001-07:002016-08-27T18:26:16.434-07:00easy pineapple upside down cake<meta name="keywords" lang="en" content="pineapple desserts,easy pineapple upside down cake"/><meta name="description" lang="en" content="biscuit baking mix makes this classic pineapple cake a breeze."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1/4 cup butter </li>
<li> 1/4 cup packed brown sugar </li>
<li> 1 (15 ounce) can pineapple chunks, drained </li>
<li> 2 tablespoons chopped pecans (optional) </li>
<li> 1 1/2 cups biscuit baking mix (such as bisquick®) </li>
<li> 1/2 cup white sugar </li>
<li> 1/2 cup milk </li>
<li> 2 tablespoons vegetable oil </li>
<li> 1 teaspoon vanilla extract </li>
<li> 1 egg </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 35 mins
<font size=2><b>Ready Time:</b></font> 1 hr
<br><br><li>preheat an oven to 350 degrees f (175 degrees c). </li>
<li>melt butter in a 9-inch baking pan in the preheating oven. remove pan. </li>
<li>sprinkle brown sugar evenly over butter. </li>
<li>arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside. </li>
<li>beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly. </li>
<li>increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more. </li>
<li>slowly pour batter over the pineapple mixture. </li>
<li>bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. </li>
<li>run a paring knife between the cake and the edge of the pan to loosen cake. cover the cake pan with a plate, and invert it to flip the cake out of the pan and the plate. cool at least 10 minutes before serving. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-77502864306236549552016-08-27T18:22:00.001-07:002016-08-27T18:22:34.903-07:00italian lemon cream cake<meta name="keywords" lang="en" content="lemon desserts,italian lemon cream cake"/><meta name="description" lang="en" content="homemade italian lemon cream cake filled with lemon cream and topped with vanilla crumbs is just like the one at a famous italian restaurant chain."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 12</li>
<li> cooking spray </li>
<li> cake: </li>
<li> 1 (16.25 ounce) package white cake mix </li>
<li> 3/4 cup milk </li>
<li> 1 tablespoon milk </li>
<li> 2 eggs </li>
<li> 3 1/2 tablespoons vegetable oil </li>
<li> crumb topping: </li>
<li> 2 tablespoons butter, melted </li>
<li> 1/2 teaspoon vanilla extract </li>
<li> filling: </li>
<li> 4 ounces cream cheese, softened </li>
<li> 2/3 cup confectioners' sugar, divided, plus more for dusting </li>
<li> 3 tablespoons lemon juice </li>
<li> 1 teaspoon grated lemon zest </li>
<li> 2 cups heavy whipping cream </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 4 hrs 50 mins
<br><br><li>preheat oven to 350 degrees f (175 degrees c). spray the bottom of a 10-inch springform pan with cooking spray. </li>
<li>measure 1 cup cake mix; set aside for crumb topping. place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. pour batter into the prepared pan. </li>
<li>mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. sprinkle crumbs over top of cake batter. </li>
<li>bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. cool cake to room temperature in the pan. </li>
<li>beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. fold cream cheese mixture into whipped cream. </li>
<li>remove cake from springform pan. cut cake horizontally into 2 layers using a serrated knife; remove top layer. spread filling the bottom cake layer; place top cake over filling. refrigerate cake for at least 4 hours. dust cake with more confectioners' sugar before serving. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-16669086429866995792016-08-27T18:20:00.001-07:002016-08-27T18:20:59.119-07:00fluffy pancakes<meta name="keywords" lang="en" content="pancakes,fluffy pancakes"/><meta name="description" lang="en" content="tall, fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. make it extra special with berries and whipped cream!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 3/4 cup milk </li>
<li> 2 tablespoons white vinegar </li>
<li> 1 cup all-purpose flour </li>
<li> 2 tablespoons white sugar </li>
<li> 1 teaspoon baking powder </li>
<li> 1/2 teaspoon baking soda </li>
<li> 1/2 teaspoon salt </li>
<li> 1 egg </li>
<li> 2 tablespoons butter, melted </li>
<li> cooking spray </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 25 mins
<br><br><li>combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". </li>
<li>combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone. </li>
<li>heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-52401320737152110272016-08-27T18:03:00.001-07:002016-08-27T18:03:56.283-07:00fluffy pancakes<meta name="keywords" lang="en" content="pancakes,fluffy pancakes"/><meta name="description" lang="en" content="tall, fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. make it extra special with berries and whipped cream!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 3/4 cup milk </li>
<li> 2 tablespoons white vinegar </li>
<li> 1 cup all-purpose flour </li>
<li> 2 tablespoons white sugar </li>
<li> 1 teaspoon baking powder </li>
<li> 1/2 teaspoon baking soda </li>
<li> 1/2 teaspoon salt </li>
<li> 1 egg </li>
<li> 2 tablespoons butter, melted </li>
<li> cooking spray </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 25 mins
<br><br><li>combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". </li>
<li>combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone. </li>
<li>heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-11104154933487985142016-08-27T17:48:00.001-07:002016-08-27T17:48:17.327-07:00cartoon cake<meta name="keywords" lang="en" content="layer cake,cartoon cake"/><meta name="description" lang="en" content="a double-layer cake made with cherry pie filling, topped with cream cheese frosting and cherry pie filling. very moist and dense and cherry-licious. you can also put it in a 9 x 13 inch pan if you don't want to store the two layer cake"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 (18.25 ounce) package yellow cake mix </li>
<li> 3 eggs </li>
<li> 1 (21 ounce) can cherry pie filling </li>
<li> 2 teaspoons vanilla extract </li>
<li> 1 (8 ounce) package cream cheese, softened </li>
<li> 1/2 cup butter, softened </li>
<li> 4 cups confectioners' sugar </li>
<li> 1 (21 ounce) can light cherry pie filling </li>
</ul><br><h3>Recipe</h3>
<ul>
<li>preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans. </li>
<li>ignore instructions on cake box. in a large bowl, beat eggs, add 1 can pie filling and combine. add cake mix and beat until well mixed. the batter will be stiff. </li>
<li>pour half of the batter into each pan and spread evenly. bake at 350 degrees f (175 degrees c) for about 25 minutes, or until a toothpick inserted into the center of cake comes out clean. cool a couple of minutes, then turn layers out cooling rack. cool completely before icing. </li>
<li>for the icing: beat butter, cream cheese, and vanilla until smooth. add confectioners sugar and continue beating until smooth. </li>
<li>ice a layer, add the second layer, and finish icing the cake. refrigerate until time to serve. just before serving, pour the cherry pie filling on top and spread it gently to the edges. a few of the cherries will roll down the sides. that's what you want. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-66815294583234745442016-08-27T17:35:00.001-07:002016-08-27T17:35:31.089-07:00100% whole wheat pancakes<meta name="keywords" lang="en" content="whole grain pancakes,100% whole wheat pancakes"/><meta name="description" lang="en" content="you can use all whole wheat flour and still have light, fluffy pancakes with this recipe that calls for plenty of buttermilk."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 2 cups whole wheat flour </li>
<li> 2 tablespoons white sugar </li>
<li> 2 teaspoons baking powder </li>
<li> 1/2 teaspoon baking soda </li>
<li> 1/2 teaspoon salt </li>
<li> 2 1/4 cups buttermilk </li>
<li> 2 eggs </li>
<li> 3 tablespoons vegetable oil </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 45 mins
<font size=2><b>Ready Time:</b></font> 1 hr
<br><br><li>whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. stir just until combined (batter may seem a bit thick). </li>
<li>heat a cast iron skillet over medium-low heat for 5 minutes. pour 1/3 cup of batter hot skillet and use a spoon to spread the pancake a bit. cook until browned and appear on top, 1 1/2 to 2 minutes. flip and cook until browned and set in the middle, about 2 more minutes. repeat with remaining batter. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-80897413471121439072016-08-27T17:27:00.001-07:002016-08-27T17:27:52.322-07:00strawberry cupcakes with lemon zest cream cheese icing<meta name="keywords" lang="en" content="strawberry desserts,strawberry cupcakes with lemon zest cream cheese icing"/><meta name="description" lang="en" content="strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. they're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 14</li>
<li> strawberry puree: </li>
<li> 1 cup frozen strawberries </li>
<li> 2 tablespoons water </li>
<li> 1 teaspoon honey </li>
<li> 1/2 teaspoon fresh lemon zest </li>
<li> 1 tablespoon white sugar </li>
<li> cupcake batter: </li>
<li> 1 box strawberry cake mix (such as betty crocker®) </li>
<li> 1 cup water </li>
<li> 3 eggs </li>
<li> 1/2 cup vegetable oil </li>
<li> 1/2 teaspoon lemon zest </li>
<li> lemon zest cream cheese icing: </li>
<li> 1 (8 ounce) package cream cheese, softened </li>
<li> 1/4 cup unsalted butter at room temperature </li>
<li> 2 cups sifted confectioners' sugar </li>
<li> 1/2 teaspoon vanilla extract </li>
<li> 1/2 teaspoon fresh lemon juice </li>
<li> 1/2 teaspoon lemon zest </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 25 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 1 hr 30 mins
<br><br><li>preheat oven to 325 degrees f (165 degrees c). line 14 cupcake cups with paper liners. </li>
<li>to make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. blend until smooth. </li>
<li>beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. beat lemon zest into batter. fill prepared cupcake cups 2/3 full. drop a spoonful of strawberry puree into the center of each portion of cupcake batter. </li>
<li>bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. a toothpick inserted near the center should come out clean. let cupcakes cool for at least 30 minutes. </li>
<li>to make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. refrigerate icing until cupcakes are cool enough to frost. frost cooled cupcakes with icing. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-82145659622487310442016-08-27T16:32:00.001-07:002016-08-27T16:32:47.183-07:00Pink Angel Dessert<meta name="keywords" lang="en" content="cakes,pink angel dessert"/><meta name="description" lang="en" content="a semi-frozen dessert made from pink lemonade, gelatin and evaporated milk, with suspended angel food cake pieces within."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 cup warm water (110 degrees f/45 degrees c) </li>
<li> 2 envelopes unflavored gelatin </li>
<li> 1/2 cup white sugar </li>
<li> 1 (6 ounce) can frozen pink lemonade concentrate, thawed </li>
<li> 1 cup evaporated milk </li>
<li> 1 (9 inch) angel food cake </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 5 mins
<font size=2><b>Ready Time:</b></font> 1 hr 25 mins
<br><br><li>place warm water in small saucepan and sprinkle gelatin on the surface. let stand 3 to 4 minutes. stir in sugar and place over low heat, stirring to dissolve sugar. remove from heat and stir in lemonade concentrate. chill in refrigerator until partially set, mixture should be the consistency of unbeaten egg whites, 10 to 20 minutes. </li>
<li>pour mixture into large mixing bowl and beat in evaporated milk until light and fluffy, 2 minutes. tear angel food cake into bite sized pieces and fold into mixture. spoon into a 9x5 inch loaf pan and freeze for 1 hour. slice and serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-48108587105899524062016-08-27T15:17:00.001-07:002016-08-27T15:17:07.377-07:00caramel frosting iii<meta name="keywords" lang="en" content="sauces and condiments,caramel frosting iii"/><meta name="description" lang="en" content="use a candy thermometer for best results in making this quick recipe for caramel cake icing that goes well with chopped nuts."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 2</li>
<li> 1 cup packed brown sugar </li>
<li> 1/8 teaspoon salt </li>
<li> 2 tablespoons butter </li>
<li> 1/3 cup milk </li>
<li> 1 teaspoon vanilla extract </li>
<li> 1 tablespoon cream </li>
</ul><br><h3>Recipe</h3>
<ul>
<li>combine in a saucepan the brown sugar, salt, butter or margarine and milk. cook, stirring until sugar is dissolved. then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees f - 115 degrees c). cool to lukewarm (110 degrees f). put into small bowl and beat until it begins to thicken. </li>
<li>add vanilla and cream and continue beating until of spreading consistency. if thicker consistency is desired, beat in a small amount of sifted confectioners' sugar. quickly spread on cake. sprinkle with chopped nuts if desired. enough to frost two 8 inch layers. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-62004564941024762442016-08-27T14:53:00.001-07:002016-08-27T14:53:01.613-07:00Peach Cake I<meta name="keywords" lang="en" content="peach desserts,peach cake i"/><meta name="description" lang="en" content="a can of sliced peaches dress up this easy homemade cake."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 2/3 cup butter </li>
<li> 1 cup white sugar </li>
<li> 3/4 cup milk </li>
<li> 1 cup all-purpose flour </li>
<li> 1/4 teaspoon salt </li>
<li> 2 teaspoons baking powder </li>
<li> 1 (15 ounce) can sliced peaches </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 50 mins
<font size=2><b>Ready Time:</b></font> 1 hr 10 mins
<br><br><li>preheat oven to 350 degrees (175 degrees c). lightly grease one 8 x 8-inch pan. </li>
<li>cream together the sugar and butter. add the flour, milk, salt, and baking powder. mix well and pour into prepared pan. spread fruit evenly over the top of the batter and pour juice from canned peaches over top. </li>
<li>bake in at 350 degrees f (175 degrees c) for 50 minutes or until fully browned on top. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-31559136366820745562016-08-27T14:25:00.001-07:002016-08-27T14:25:49.588-07:00crema de fruta<meta name="keywords" lang="en" content="cakes,crema de fruta"/><meta name="description" lang="en" content="a homemade yellow cake is layered with a creamy custard filling, topped with in a gelatin glaze and chilled."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> cake </li>
<li> 6 eggs </li>
<li> 3/4 cup white sugar </li>
<li> 1 1/4 cups cake flour </li>
<li> 1 teaspoon ground nutmeg </li>
<li> 1/4 teaspoon salt </li>
<li> 1/4 cup butter, melted </li>
<li> filling </li>
<li> 1 cup white sugar </li>
<li> 1/3 cup cake flour </li>
<li> 2 3/4 cups milk </li>
<li> 5 egg yolks </li>
<li> 3/4 cup water </li>
<li> 1 teaspoon vanilla extract </li>
<li> topping </li>
<li> 1 (15.25 ounce) can , drained and juice reserved </li>
<li> 2 tablespoons unflavored gelatin </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 4 hrs 35 mins
<br><br><li>preheat oven to 325 degrees f (165 degrees c). butter a 9x13 inch oval, glass baking dish. </li>
<li>to prepare cake: beat 6 eggs until fluffy. beat in 3/4 cup sugar until smooth and thick. fold in 1 1/4 cups cake flour, nutmeg and salt. stir in melted butter. pour into prepared pan. </li>
<li>bake 15 to 20 minutes, until center springs back when lightly touched. let cool 10 minutes in pan before transferring to wire rack to cool completely. split cake horizontally into two layers. </li>
<li>to prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. cook and stir until thickened, 15 minutes. let cool completely. </li>
<li>to prepare topping: place reserved juice in a small saucepan over low heat. stir in gelatin and continue stirring until completely dissolved. set aside. </li>
<li>to assemble: return bottom cake layer to glass dish. spread half the filling over the layer. top with remaining layer and remaining filling. arrange on top and cover with gelatin mixture. chill 4 to 8 hours, until set. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-25656157666066761942016-08-27T14:23:00.001-07:002016-08-27T14:23:20.061-07:00Orange Vegan Cake<meta name="keywords" lang="en" content="orange desserts,orange vegan cake"/><meta name="description" lang="en" content="no eggs or milk on hand? this moist, orange cake is great whether or not you're vegan."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 large orange, peeled </li>
<li> 1 1/2 cups all-purpose flour </li>
<li> 1 cup white sugar </li>
<li> 1/2 cup vegetable oil </li>
<li> 1 1/2 teaspoons baking soda </li>
<li> 1/4 teaspoon salt </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 45 mins
<br><br><li>preheat oven to 375 degrees f (190 degrees c). grease an 8x8-inch baking pan. </li>
<li>blend orange in the blender until liquified; measure 1 cup orange juice. </li>
<li>whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. pour batter into the prepared pan. </li>
<li>bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-54651237100792929862016-08-27T12:42:00.001-07:002016-08-27T12:42:23.926-07:00good old fashioned pancakes<meta name="keywords" lang="en" content="pancakes,good old fashioned pancakes"/><meta name="description" lang="en" content="make delicious, fluffy pancakes from scratch. this recipe uses 7 ingredients you probably already have."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 1 1/2 cups all-purpose flour </li>
<li> 3 1/2 teaspoons baking powder </li>
<li> 1 teaspoon salt </li>
<li> 1 tablespoon white sugar </li>
<li> 1 1/4 cups milk </li>
<li> 1 egg </li>
<li> 3 tablespoons butter, melted </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth. </li>
<li>heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-11444947653406095812016-08-27T10:55:00.001-07:002016-08-27T10:55:17.333-07:00Icelandic Christmas Cake<meta name="keywords" lang="en" content="holiday cakes,icelandic christmas cake"/><meta name="description" lang="en" content="this icelandic cake recipe uses lemon flavoring and cardamom extract in a unique and delicious christmas cake you'll want to make anytime."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 cup white sugar </li>
<li> 3/4 cup butter </li>
<li> 2 eggs </li>
<li> 2 1/2 cups all-purpose flour </li>
<li> 2 teaspoons baking powder </li>
<li> 3/4 cup milk </li>
<li> 1/2 cup raisins </li>
<li> 1/2 teaspoon lemon extract </li>
<li> 1/2 teaspoon cardamom flavored extract </li>
</ul><br><h3>Recipe</h3>
<ul>
<li>preheat oven to 350 degrees f (175 degrees c). grease one 11 inch loaf pan. </li>
<li>cream the butter or margarine and the sugar until light and fluffy. add the eggs one at time beating well after each one. stir in the milk, lemon and cardamom flavorings. stir in the flour and the baking powder. </li>
<li>sift a little flour over the raisins then stir them into the batter. pour the batter into the prepared pan. </li>
<li>bake at 350 degrees f (175 degrees c) for 55 to 60 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-13993608863849582312016-08-27T03:09:00.001-07:002016-08-27T03:09:22.202-07:00Huckleberry Cake<meta name="keywords" lang="en" content="coffee cake,huckleberry cake"/><meta name="description" lang="en" content="this huckleberry cake is wonderful even without the topping! garnish with sliced almonds and serve with a dollop of whipped cream."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 cup all-purpose flour </li>
<li> 1 cup whole wheat flour </li>
<li> 1 teaspoon baking soda </li>
<li> 1/2 teaspoon sea salt </li>
<li> 1 egg, lightly beaten </li>
<li> 1 teaspoon vanilla extract </li>
<li> 1/2 cup butter, melted </li>
<li> 1 cup buttermilk </li>
<li> 1 1/2 cups brown sugar </li>
<li> 1 1/2 cups huckleberries </li>
<li> 1/2 cup sliced almonds for garnish (optional) </li>
<li> 1 1/2 cups whipped cream for garnish (optional) </li>
<li> topping </li>
<li> 1/2 cup brown sugar </li>
<li> 1/4 cup white sugar </li>
<li> 1/4 cup rolled oats </li>
<li> 1 teaspoon ground cinnamon </li>
<li> 1 tablespoon butter, melted </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 25 mins
<font size=2><b>Cook Time:</b></font> 45 mins
<font size=2><b>Ready Time:</b></font> 2 hrs 15 mins
<br><br><li>preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan. mix together the all-purpose flour, whole wheat flour, baking soda and salt. set aside. </li>
<li>combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. add the flour mixture and stir until combined. gently fold in the huckleberries. pour batter into prepared pan. </li>
<li>to make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. toss with 1 tablespoon melted butter. sprinkle the topping evenly over the cake batter. </li>
<li>bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. cool completely before serving. serve garnished with whipped cream and sliced almonds, if desired. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-40932905960467620802016-08-27T02:45:00.001-07:002016-08-27T02:45:31.282-07:00cappuccino cake with mocha frosting<meta name="keywords" lang="en" content="sauces and condiments,cappuccino cake with mocha frosting"/><meta name="description" lang="en" content="cappuccino flavored cake with mocha frosting. simple yet delicious."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 (18.25 ounce) package white cake mix </li>
<li> 1/4 cup instant cappuccino coffee powder </li>
<li> 1 tablespoon vegetable oil </li>
<li> 3 egg whites </li>
<li> 1 1/4 cups water </li>
<li> 1 cup shortening </li>
<li> 1 1/2 teaspoons vanilla extract </li>
<li> 4 1/2 cups confectioners' sugar </li>
<li> 4 tablespoons milk </li>
<li> 3/4 cup unsweetened cocoa powder </li>
<li> 1 tablespoon instant coffee powder </li>
<li> 1 cup hot water </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 40 mins
<br><br><li>preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch cake pans. </li>
<li>in a large bowl, combine cake mix and 1/4 cup cappuccino. pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. mix well, then pour batter into prepared pans. </li>
<li>bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. cool in pans for 10 minutes, then turn out wire racks and cool completely. </li>
<li>to make the mocha frosting: in a large bowl, combine shortening with vanilla. blend in half of the confectioners' sugar. blend in 2 tablespoons milk. repeat with remaining confectioners' sugar and 2 tablespoons milk. mix in approximately half of the cocoa. </li>
<li>dissolve the 1 tablespoon instant coffee into 1 cup of hot water. while still warm, pour two tablespoons of the coffee into the frosting mixture. mix in remaining cocoa. add coffee mixture, a tablespoon at a time, until desired consistency is achieved. fill and frost cake. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-36179175091575157922016-08-27T02:36:00.001-07:002016-08-27T02:36:47.308-07:00banana layer cake<meta name="keywords" lang="en" content="banana desserts,banana layer cake"/><meta name="description" lang="en" content="this moist, delicious banana cake is topped with a rich caramel frosting."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1/2 cup butter, softened </li>
<li> 1 1/2 cups white sugar </li>
<li> 2 egg yolks </li>
<li> 1 teaspoon baking soda </li>
<li> 1/3 cup buttermilk </li>
<li> 2 cups all-purpose flour </li>
<li> 3 large ripe bananas, mashed </li>
<li> 1 cup chopped pecans </li>
<li> 2 egg whites </li>
<li> 1 1/4 cups white sugar </li>
<li> 3/4 cup packed brown sugar </li>
<li> 1 cup evaporated milk </li>
<li> 1/2 cup butter </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 30 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 1 hr
<br><br><li>preheat oven to 350 degrees f (175 degrees c). grease and flour 2 (8 inch) round pans. </li>
<li>in a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. beat in the egg yolks one at a time. dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. stir in the mashed bananas and pecans. </li>
<li>in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pans. </li>
<li>bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pans for 10 minutes, then turn out a wire rack and cool completely. spread caramel frosting between layers and on top and sides of cooled cake. </li>
<li>to make the caramel frosting: in a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees f; 116 degrees c). remove from heat, and beat until spreading consistency; add additional milk if necessary. spread immediately on cooled cake. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-47934461807380424702016-08-27T01:50:00.001-07:002016-08-27T01:50:00.782-07:00Cranberry Cake<meta name="keywords" lang="en" content="cranberry desserts,cranberry cake"/><meta name="description" lang="en" content="this is a wonderful moist and full bodied cake. the frosting is creamy and very colorful."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 (18.25 ounce) package white cake mix </li>
<li> 3 egg whites </li>
<li> 1/4 cup cranberry applesauce </li>
<li> 1 (8 ounce) package cream cheese </li>
<li> 1 (8 ounce) container frozen whipped topping, thawed </li>
<li> 1/4 cup white sugar </li>
<li> 1 1/4 cups water </li>
<li> 1 (16 ounce) can whole cranberry sauce </li>
</ul><br><h3>Recipe</h3>
<ul>
<li>preheat oven to 350 degrees f (175 degrees c). grease and lightly flour the bottom and sides of two 9 inch round cake pans. </li>
<li>in a large mixing bowl combine the cake mix, egg whites, water and cranberry apple sauce. mix on low speed until batter is moist. then mix on medium speed for 2 minutes. pour batter into the prepared pans. </li>
<li>bake cake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cake is done when a toothpick inserted near the center comes out clean. cool cakes on wire racks in pans for 10 minutes. remove cakes from pans and let finish cooling on racks. </li>
<li>to make frosting: in a medium sized bowl, beat the softened cream cheese, sugar and 1/2 of the whipped topping until smooth. fold in the cranberry sauce and the remaining whipped topping. refrigerate frosting until chilled. when cakes have cooled, frost the center and top of cake only. the frosting will be very soft. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-60678781796373290602016-08-27T00:52:00.001-07:002016-08-27T00:52:17.809-07:00Devils Whipped Parfait<meta name="keywords" lang="en" content="cake mix cakes,devils whipped parfait"/><meta name="description" lang="en" content="devil's food and white cake cubes are layered with whipped topping and pecans in this easy, chilled dessert."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 15</li>
<li> 1 (18.25 ounce) package devil's food cake mix </li>
<li> 1 (18.25 ounce) package white cake mix </li>
<li> 2 (12 ounce) containers frozen whipped topping, thawed </li>
<li> 1/2 cup finely chopped pecans </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 25 mins
<font size=2><b>Cook Time:</b></font> 45 mins
<font size=2><b>Ready Time:</b></font> 1 hr 10 mins
<br><br><li>prepare cakes according to package directions and bake in 9x13 inch pans. cool completely. cut into cubes. </li>
<li>place devil's food cubes in the bottom of a glass serving dish. fold pecans into whipped topping. spread half of topping over devil's food cubes. top with white cake cubes and spread remaining topping on top. chill until serving. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-263432662195854322016-08-26T23:52:00.001-07:002016-08-26T23:52:31.487-07:00petits fours<meta name="keywords" lang="en" content="yellow cake,petits fours"/><meta name="description" lang="en" content="this is a sponge cake that it is perfect for making petits fours. dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 3</li>
<li> 2 eggs </li>
<li> 2 egg yolks </li>
<li> 1 cup sugar </li>
<li> 2 cups all-purpose flour </li>
<li> 2 teaspoons baking powder </li>
<li> 1/2 cup milk </li>
<li> 5 tablespoons butter, melted </li>
<li> 2 cups frosting for petits fours </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>preheat the oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch jellyroll pan. </li>
<li>in a large bowl, beat the eggs and egg yolks using an electric mixer. add sugar, and beat until thick and pale, about 10 minutes. if you have a stand mixer, use the whisk attachment. sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. stir just until the batter is mixed, then fold in the melted butter until smooth. spread the batter evenly in the prepared pan. </li>
<li>bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. when finished, invert the cake pan a sheet of waxed paper, and cool completely. this will give you nice even petits fours. </li>
<li>cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. set the rack over a shallow pan or waxed paper to catch the drips. </li>
<li>spoon or pour warmed petit four icing over the small cakes. the drippings may be scraped off of the pan or paper, and reheated for use again. allow the petits fours to set until completely dry. lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. set into small muffin papers for easy handling. decorate as desired. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-8552083881975255339.post-45442956647869557332016-08-26T23:38:00.001-07:002016-08-26T23:38:47.171-07:00Caramel Cake Ii<meta name="keywords" lang="en" content="yellow cake,caramel cake ii"/><meta name="description" lang="en" content="this was in my mother's recipe file from the 1940's."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 2</li>
<li> 1 3/4 cups white sugar </li>
<li> 1/3 cup hot water </li>
<li> 3 cups sifted cake flour </li>
<li> 3 teaspoons baking powder </li>
<li> 1/2 teaspoon salt </li>
<li> 3/4 cup butter </li>
<li> 3 eggs </li>
<li> 1 teaspoon vanilla extract </li>
<li> 2/3 cup milk </li>
</ul><br><h3>Recipe</h3>
<ul>
<li>preheat oven to 350 degrees f (175 degrees c). line two 9 inch pans with parchment paper. sift flour, baking powder, and salt together 3 times. set aside. </li>
<li>make caramel syrup. in a heavy skillet, heat 1/2 cup of the sugar, stirring constantly as sugar melts. continue to cook and stir until melted sugar becomes dark brown. remove from heat. add hot water very slowly and stir until dissolved. set aside to cool. </li>
<li>in a large bowl, cream butter with remaining 1 1/4 cups sugar until light and fluffy. add eggs one at a time, beating thoroughly after each. add vanilla and 3 tablespoons of the caramel syrup. add flour mixture and milk alternately and beat until smooth. </li>
<li>pour batter into two 9 inch pans. bake at 350 degrees f (175 degrees c) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0