Whacky Cakes

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Whacky Cakes



Ingrients & Directions


-VIVIAN THIELE NRHF19C
1 1/2 c Flour
1 ts Vinegar
1 c Sugar
1 ts Vanilla
1/4 c Cocoa
5 tb Oil
1/2 ts Salt
1 c -Cold Water
1 ts Pop


Beat all ingredients unitedly. Spoon into preheated pockets until each
level is wide. Close and bake approximately 5 minutes or until cakes spring
back when fey. Lift out and bake second flock. makes 12-16 cakes


Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons
clams; 1/2 cup milk; 3 tablespoon margarine liquid. Mix all
ingredients together in bowl until a soft dough shape. Divide dough
evenly into ungreased pockets. Using a rubber spatula, quickly spread
it into the corners. Close and bake five minutes or until golden
brownness. To answer: Slice hot shortcakes open with sharp stab. Lay just
half in bottom of dessert dish and cover with sliced and sweetened
strawberries. Top with other half a small spoon of berries and
whipped emollient. recipes makes 8 pockets.


Pineapple inside out cakes: 4 slices canned pineapple (drained
crushed may be substituted); 3 tablespoons brown clams; 3 tablespoons
melted butter; 8 slices white bread buttered one slope. Drain
pineapple slices and cut each in one-half. Combine butter and brown sugar
in a small stadium. Lay 4 bread slices on gridiron, buttered side fine-tune.
Spoon brown sugar mixture onto cabbage. Lay pineapple slices over
pockets' indentations. Top with 4 remaining bread slices, buttered
side up. Close lid and ready 5 minutes or until bread is golden brown.
Cool slightly earlier serving.
Yields
6 Servings

This page was published 20.09.2011 in 15:51.