How To make Chocolate Yum Yum Cake
bottom layer::
1 box chocolate cake mix
1 cup pecans chopped
1 stick real butter
:
top layer: 8 ounces pkg. cream cheese :
softened
1 box powdered sugar
3 eggs
1 teaspoon vanilla
Bottom Layer: Mix like pie crust and pat in 9 x 13 inch pan.
Top Layer: Mix together and spread on top of bottom layer. Bake at 350 degrees for 40 minutes. Cut into small bars. Marietta, GA
COCONUT POUND CAKE C: Cakes/Coconut B: Unknown
2 sticks butter 3 c. sugar 3 c. plain flour 1 c. milk 1 pkg. Angel Flake coconut, (14 oz.) 2/3 c. shortening (Crisco) 6 eggs 1 tsp. baking powder 2 tsp. coconut flavoring FROSTING::
1 stick margarine 1 box powdered sugar, sifted 4 tbsp. milk
Cake: Cream butter, shortening and sugar until fluffy; add eggs. Beat well. Add flour, baking powder and milk alternately to egg mixture. Beat well; add flavoring and beat. Fold in 1/2 of package of coconut. Place in tube pan. Bake at 300 degrees for 1 hour and 30 minutes. (Be sure to use real butter.) Cool in pan.
Frosting: Melt margarine; add milk and powdered sugar. Add 1/2 package of Angel Flake coconut. Stir to spreading consistency. If too stiff, add more milk, 1 teaspoon at a time. Spread on cake.
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ingredients,
all purpose flour 225g
powder sugar 1 cup
oil 1/4 cup
milk 1 cup
cocoa 4 tsp
baking powder 1&1/4 tsp
vanilla 1/2 tsp
baking for 35 to 45 minutes in 180 c
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ingredients
4 Eggs
sugar ( 200 gr )
Milk ( 100 ml )
oil ( 100 ml )
all purpose flour ( 300 gr )
baking powder ( 10 gr )
vanilla ( 1/2 tsp )
cocoa powder ( 2 tsp )
flour ( 1 tsp )
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How to make: NO-BAKE CHERRY YUM YUM
No-Bake Cherry Yum Yum is a layered dessert of sweetened graham cracker crumbs, cream cheese cherry pie filling and fresh whipped cream!
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