404 cake any Recipes

butter, butter flavor crisco or 1/2 cup any shortening, sugar, eggs, all-purpose flour, salt, baking powder, milk, vanilla extract

brown sugar (remove any lumps ), ground cinnamon, ground nutmeg

all-purpose flour, white sugar, salt, baking powder, butter, egg, beaten, cream, apple - peeled, cored and thinly sliced (you can substitute any fruit for the apples), struesel topping, cold butter, brown sugar, flour, ground cinnamon

chocolate wafer cookies, ice cream, softened (any flavor ), chocolate fudge sauce, chocolate-coated caramel nougat bars, cool whip topping, thawed

all-purpose flour, white sugar, cocoa, baking soda, baking powder, salt, canola oil (or any vegetable oil), white vinegar, pure vanilla extract, water

sorbet , any flavour (mango or hazelnut recommended), vanilla ice cream

butter, caster sugar, water, cocoa powder, bicarbonate of soda, eggs, self-raising flour, sultanas or 1/2 cup any dried fruits, chopped walnuts, rum

flour, baking powder, sugar, salt, oil, eggs, vanilla, juice (any kind ), cinnamon sugar

fresh lime juice, evaporated milk, sweetened condensed milk, packaged cookies (use mexican maria cookies or any thin, bland, dry cookie such as vanilla wafers)

oreo cookies, crushed, butter, melted, ice cream, softened (any flavor ), chocolate syrup, sweetened condensed milk, butter, vanilla, cool whip

foam cake savvy, eggs separate more easily when cold but whip up better when at room temperature. separate the eggs as soon as you take them from the refrigerator , then let the whites sit out in a bowl for about 30 minutes to come to room temperature before beating them., if a recipe calls for whisking the eggs or egg whites over hot water, do not let the bottom of the bowl touch the water or the eggs will cook., be sure to use a spotlessly clean bowl and aters or whisk for ating egg whites. any spot of grease or fat (including egg yolk) will prevent the whites from expanding to their full volume., lift the beaters or whisk from the whites and turn them upright to determine if they have formed soft or stiff peaks. soft peaks will gently fall over onto themselves, while stiff, dry peaks will stand straight up., overbeating eggs will cause them to clump and look somewhat chalky, and the cake will not rise as successfully., before baking the cake , gently run a kitchen knife or small rubber spatula through the batter to deflate any large air bubbles., a foam cake is done when the top is golden and the cake springs back when gently pressed with a fingertip.

butter or 1/2 cup margarine (melted), chocolate graham crackers (crushed ), ice cream (any flavor...i like to use peanut butter), cool whip

flour (10.5 oz), salt, baking soda, unsalted butter, melted, brown sugar (1.75 oz), sugar (1.75 oz), molasses (not blackstrap!!!), egg, egg yolk, vanilla, white chocolate chips (substitute any chip, chunk or nut) (optional)

peanut butter, brown sugar, margarine or 1/4 cup butter, softened, milk, egg, vanilla, oats, uncooked, flour, baking soda, salt (optional), fruit preserves, any flavor

butter, sugar, applesauce (canned ), raisins, flour, cinnamon, nutmeg, tespoon cloves, soda, nuts (any kind desired )

orange, orange juice, egg whites, applesauce, flour, whole wheat flour, sugar, baking powder, baking soda, salt, raisins, chopped nuts, any kind you like

coconut rum (or any fruit flavor), butter, melted, poundcake, sliced thick, butter pecan ice cream (or choice flavor ), mangoes, peeled and sliced, papayas, peeled and sliced

cream cheese, butter, bisquick, milk, preserves, any kind, sugar, milk, vanilla