182647 deuel water cake filling Recipes

duncan hines triple chocolate cake mix, water, for filling, water, eggs, oil, duncan hines creamy home-style classic vanilla frosting, pink gel paste food color, special tools, pastry bag, petal tip

yellow cake mix (2 layer size), water, vegetable oil, eggs, cold milk, water, jello lemon flavor instant pudding and pie filling (4 serving size), granulated sugar, powdered sugar

butter, soft (250g), icing sugar (250g), boiling water , probably less, cold water , probably less

butter, softened, white sugar, egg yolks, water, brandy flavoring, chopped pecans, raisins, candied cherries, chopped, flaked coconut

fig, chopped, sugar, cornstarch, boiling water, lemon juice, orange , rind of, grated

sugar, cornstarch, egg, beaten, water, lemon juice (fresh is best ), lemon rind, grated (from the fresh lemon), butter (no substitutions)

sugar, cornstarch, salt, cold water, egg yolks, slightly beaten, lemon zest, lemon , juice of, butter

unsalted butter, softened, sugar, all-purpose flour, baking powder, salt, milk, egg whites, lane cake filling, recipe 7-minute frosting

butter or margarine, softened, sugar, cake flour, baking powder, salt, milk, vanilla extract, egg whites (reserve yolks for filling), lane cake filling, vanilla frosting

chocolate (recommend: baker s german sweet ), water, cake flour, baking soda, salt, unsalted butter, room temperature, pure vanilla extract, granulated sugar, brown sugar, eggs, separated, buttermilk, filling, recipe follows or whatever you prefer, favorite chocolate frosting, for the sides, evaporated milk, egg yolks, slightly beaten, granulated sugar, brown sugar, vanilla extract, butter, flaked coconut, toasted pecans

layer size) yellow cake mix, cold milk, water, jello lemon flavor instant pudding & pie filling, granulated sugar, powdered sugar

chocolate filled thumbprint cookies, makes about 4 dozen, this is a nice change from the traditional thumbprint recipe. don tsp be afraid to add some ground toasted pecans or walnuts to the chocolate filling, chocolate chips, flour, butter, brown sugar, vanilla, milk, shortening, light corn syrup, vanilla, water, pre-heat oven to 375., in a large bowl, blend butter, brown sugar, and vanilla. stir in flour, milk. shape in tsp size balls. place on un-greased cookie sheet. make depression in center of each cookie with thumb. bake 10-12 minutes at 375 degrees., in a double boiler combine chocolate chips and the shortening. stir until melted. remove from heat. stir in corn syrup, 2 tbsp. water, and the 2 tsp. vanilla. fill each cookie.

shortening, sugar, divided, vanilla extract, cake flour, baking powder, divided, salt, divided, skim milk, egg whites, butter or margarine, softened, eggs, all-purpose flour, milk, chopped pecans, toasted, candied red cherries, chopped, chopped raisins, japanese fruit cake filling, vanilla frosting, chopped pecans, toasted (optional), red maraschino cherries, halved (optional)

sugar, boiling water, fresh lemon juice, freshly grated lemon zest, cornstarch, shredded coconut

sugar, all-purpose flour, dutch-process cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, raspberry filling, dark chocolate frosting, garnish: fresh raspberries

cake, butter (softened ), sugar, eggs, salt, flour, baking powder, baking soda, buttermilk, vanilla, brown sugar, white sugar, flour, softened butter, chopped nuts (i use pecans and heap the amount), cinnamon (shake a little extra in)