Click here for a larger picture of Black Magic Cake
16 Servings
Cake German
Milk Lemon Butter Coffee Egg Cakes German
1 3/4 cups All purpose ur unbleached, sifted
2 cups ar
3/4 cup oa baking
2 teaspoons ing Soda
1 teaspoon ing Powder
1 teaspoon t
2 large s
1/2 cup etable Oil
1 cup fee black, strong
1 cup termilk
1 teaspoon illa Extract
HUNDRED DOLLAR FROSTING
1/4 cup Butter or regular garine
3 ounces isweet chocolate
1 large
1 tablespoon illa
1 tablespoon on Juice
1 cup nuts chopped
2 cups Confectioners ar
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9 inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.
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Showing posts with label Magic. Show all posts
Showing posts with label Magic. Show all posts
Black Magic Cake
Click here for a larger picture of Black Magic Cake
16 Servings
Cake German
Milk Lemon Butter Coffee Egg Cakes German
1 3/4 cups All purpose ur unbleached, sifted
2 cups ar
3/4 cup oa baking
2 teaspoons ing Soda
1 teaspoon ing Powder
1 teaspoon t
2 large s
1/2 cup etable Oil
1 cup fee black, strong
1 cup termilk
1 teaspoon illa Extract
HUNDRED DOLLAR FROSTING
1/4 cup Butter or regular garine
3 ounces isweet chocolate
1 large
1 tablespoon illa
1 tablespoon on Juice
1 cup nuts chopped
2 cups Confectioners ar
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9 inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.
VIEW THE RECEIPT
16 Servings
Cake German
Milk Lemon Butter Coffee Egg Cakes German
1 3/4 cups All purpose ur unbleached, sifted
2 cups ar
3/4 cup oa baking
2 teaspoons ing Soda
1 teaspoon ing Powder
1 teaspoon t
2 large s
1/2 cup etable Oil
1 cup fee black, strong
1 cup termilk
1 teaspoon illa Extract
HUNDRED DOLLAR FROSTING
1/4 cup Butter or regular garine
3 ounces isweet chocolate
1 large
1 tablespoon illa
1 tablespoon on Juice
1 cup nuts chopped
2 cups Confectioners ar
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9 inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.
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Magic Reindeer Food
20 Servings
Corn Chex
American
Kid Friendly Valentines Day Fourth of July Christmas No Cook Microwave Advance Snacks Desserts Corn Chex American
1 container Frosted o shaped oat cereal
1 container n chex cereal
1 package 1 bag m and m candy
1 package M and M candy
1 package Mini shmallows
1 package White ond bark
1 pinch Candy sprinkles
2 cups sins
Mix all ingredients except sprinkles and almond bark in a large bowl. Melt almond bark in a microwave safe bowl. Pour melted almond bark and mix into bowl of ingredients. Spread mixture onto wax paper and spread thin. Coat with candy sprinkles to add color. Allow to dry and enjoy!
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Corn Chex
American
Kid Friendly Valentines Day Fourth of July Christmas No Cook Microwave Advance Snacks Desserts Corn Chex American
1 container Frosted o shaped oat cereal
1 container n chex cereal
1 package 1 bag m and m candy
1 package M and M candy
1 package Mini shmallows
1 package White ond bark
1 pinch Candy sprinkles
2 cups sins
Mix all ingredients except sprinkles and almond bark in a large bowl. Melt almond bark in a microwave safe bowl. Pour melted almond bark and mix into bowl of ingredients. Spread mixture onto wax paper and spread thin. Coat with candy sprinkles to add color. Allow to dry and enjoy!
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Magic Peanut-Butter Middles
36 Servings
Cookies
Uncategorized
Cookies Desserts Egg Cream Butter
COOKIE DOUGH
1 1/2 c ur
1/2 c oa
1/2 ts ing soda
1/2 c ar
1/2 c wn sugar
1/2 c garine; softened
1/4 c Creamy nut butter
1 ts illa
1
FILLING
3/4 c Creamy nut butter
3/4 c dered sugar
Preheat oven to 375 F. COOKIE DOUGH: In a small bowl, combine flour, cocoa and baking soda. In a large bowl, beat sugar, brown sugar, margarine and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in dry ingredients. Set aside. FILLING: In a small bowl, combine filling ingredients. Roll into 30 - 1 inch balls. Flour hands. Shape 1 tablespoonful of dough around 1 peanut butter center covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake for 7-9 minutes or until set and slightly cracked. Cool on wire racks. NOTES : Try the chocolate kiss or mini kiss in the center after baking like for peanut blossoms. Recipe by: Louise Leerberg - West Mifflin, PA Posted to recipelu-digest Volume 01 Number 245 by SAS890 and at;aol.com on Nov 11, 1997
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Cookies
Uncategorized
Cookies Desserts Egg Cream Butter
COOKIE DOUGH
1 1/2 c ur
1/2 c oa
1/2 ts ing soda
1/2 c ar
1/2 c wn sugar
1/2 c garine; softened
1/4 c Creamy nut butter
1 ts illa
1
FILLING
3/4 c Creamy nut butter
3/4 c dered sugar
Preheat oven to 375 F. COOKIE DOUGH: In a small bowl, combine flour, cocoa and baking soda. In a large bowl, beat sugar, brown sugar, margarine and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in dry ingredients. Set aside. FILLING: In a small bowl, combine filling ingredients. Roll into 30 - 1 inch balls. Flour hands. Shape 1 tablespoonful of dough around 1 peanut butter center covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake for 7-9 minutes or until set and slightly cracked. Cool on wire racks. NOTES : Try the chocolate kiss or mini kiss in the center after baking like for peanut blossoms. Recipe by: Louise Leerberg - West Mifflin, PA Posted to recipelu-digest Volume 01 Number 245 by SAS890 and at;aol.com on Nov 11, 1997
VIEW THE RECEIPT
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