65657 two ton pecan cake Recipes

cake mix , your preferance, tub of frosting,again , your preferance, almond bark , chocolate or vanilla

egg whites, cream of tartar, salt, white sugar, all-purpose flour, vanilla extract, egg yolks, white sugar, salt, all-purpose flour, boiling water, baking powder, vanilla extract

self raising flour, cocoa (1 dessert spoon), milk, vanilla, sugar, melted butter, egg

all-purpose flour, sugar, butter, softened, milk, eggs, vanilla extract

butter, sugar, egg, milk , plus, milk, all-purpose flour, baking powder, salt, blueberries, brown sugar, all-purpose flour, ground cinnamon, chopped pecans, butter

cake makes 1 8-inch 3-layer cake, cocoa powder, sour cream, all-purpose flour, plus more for pans, baking powder, baking soda, salt, unsalted butter, softened, plus more for pans, vegetable shortening, granulated sugar, dark brown sugar, eggs, pure vanilla, caramel with salt, caramel ganache icing, fleur de sel, for garnish, caramel with salt makes enough for two to three 8-inch 3-layer cake, sugar, light corn syrup, heavy cream, fleur de sel, sour cream, caramel ganache icing makes enough for 1 8-inch 3-layer cake, dark chocolate, chopped, sugar, light corn syrup, heavy cream, butter , cut into tbsp-sized pieces, softened but still cool

cake, cake flour, unsweetened cocoa powder, baking soda, salt, baking powder, sugar, eggs, egg yolks, vegetable oil, sour cream, vanilla extract, semisweet chocolate chips, ganache, whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, mousse, chilled heavy whipping cream, light corn syrup, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, assembly and serving, seedless raspberry jam, parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration), bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, baskets raspberries, cherries, basket small strawberries, basket blueberries, basket blackberries

cake mix, any flavor, flour, butter (that s right - four sticks of )

cake flour, baking powder, salt, white sugar, oil, eggs, milk, vanilla extract

butter, sugar, eggs, flour, baking powder, salt, less 2 tbsp milk, cocoa, vanilla, sugar (for top )

all-purpose flour, sugar, butter, softened, milk, eggs, vanilla extract

butter softened, sugar, eggs, all-purpose flour, baking powder, salt, milk, vanilla extract, cocoa, powdered sugar sifted

butter, softened, brown sugar, eggs, king arthur unbleached all-purpose flour, baking powder, ground cinnamon, baking soda, ground allspice, salt, ground nutmeg, sour cream, chopped nuts, butter, softened, sugar, sour cream, vanilla extract, semisweet chocolate or unsweetened chocolate, chopped, butter

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

flour, butter, softened, sugar, egg, vanilla extract, powdered sugar, butter, dark corn syrup, chopped pecans, pecan halves, for garnish