1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe) 3 large eggs 1 1/4 cups buttermilk 1/4 cup vegetable oil 1 (3 1/2-ounce) can flaked coconut 2/3 cup chopped pecans, toasted 3 T Rum (optional) Cream Cheese Frosting (below) How to make it : Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans. Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting Ingredients •1 (8-ounce) package cream cheese, softened •1/2 cup butter or margarine, softened •1 (16-ounce) package powdered sugar •2 teaspoons vanilla extract •1 cup chopped pecans, toasted
How to make it : Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
250g Rama ( I used original) 1/2 cup sugar 3 cups flour.
Method: mix rama and sugar until creamy. Add flour and mix till crumbled then kneed with your hands till well mixed. I shaped with a glass. Then designed using a knife. Bake until golden brown or for 20 minutes at 180.
Ingredients : 1kg yoghurt of yo choice 1 tin condensed milk 1 pack tennis biscuits
METHOD: -Crush the biscuits for da base in yo baking dish -Mix with melted butter n 1 tablespoon of lemon juice -mix the yoghurt & condensed milk together n pour over the biscuit base – put in microwave fr 4 minutes -take out of da microwave n put in the fridge to set n cool.
INGREDIENTS 250g butter, melted 1/2 cup brown sugar 2 eggs, beaten 1/2 cup unsweetened cocoa powder 1/2 cup dark chocolate chips 1 cup flour 1/2 teaspoon baking powder 1/4 cup milk
METHOD Preheat the oven at 180 degrees. Grease and line a baking dish with parchment paper. In a bowl whisk the eggs until soft and fluffy. Add the melted butter and sugar. Whisk until the sugar is melted. Add all the dry ingredients and continue mixing. Add milk to soften the batter. Pour the batter into a greased baking tray and bake in the oven for 15-20 minutes until the brownie is soft and springy when touched. Cooking time will depend on the size of the tray. Remove from the oven and leave it to cool before cutting into squares with a sharp knife. Serve warm.
Bottom Layerangel food cake, broken into pieces or poundcake6th Layer1 (3 ounce) boxes strawberry-banana Jello gelatin5th Layer3 -4 bananas, sliced round4th Layer1 can pineapple chunk, drained3rd Layer1 can mandarin orange, drained2nd Layer1 can fruit cocktail, drained1st Layer1 (3 1/2 ounce) boxes vanilla pudding mix1 container Cool Whipfresh berries ( to garnish) (optional)
Prepare jello and pudding according to directions on box; put in fridge until set, about 4 hours.Follow directions as above, using the cool whip and berries as top garnish.Chill until served.Serve in a punch bowl or glass trifle bowl.courtesy of food,comDon’t forget to SHARE!
How to make it:Preheat oven to 350 degrees F. Butter and flour baking dish.Beat together butter and sugar until fluffy.Beat in vanilla. Add eggs one at a time,blending well after each addition.Combine flour with baking soda and salt.Add to batter alternately with buttermilk, beginning and ending with flour.Pour batter into prepared baking dish.Bake for about 1 ½ hours or until a pick inserted comes out clean.
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4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
How to make it:
Mix bisquick, sour cream and 7 up. Dough will be very soft – don’t worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees