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betty crocker best of baking recipes.txt
Per serving: 493 Calories (kcal); 18g Total Fat; (31% calories from fat); 6g
Protein; 81g Carbohydrate; 38mg Cholesterol; 334mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
4
1/2 Other Carbohydrates
NOTES : Jazz up this favorite cake by stirring in 1/2 cup chopped nuts,
dried cherries or flaked coconut before pouring into pans.
*
If using self-rising flour, omit baking powder and salt.
Peanut Butter Marble Cake: Substitute peanut butter for the
shortening. Pour two-thirds of the batter (about 3 cups) into
pan(s). Stir 3 tablespoons baking cocoa and 1/8 teaspoon baking
soda into remaining batter. Drop chocolate batter by generous
tablespoonfuls randomly in mounds onto peanut butter batter. Pull
knife through batters in S-shaped curves in one continuous motion
for marbled design. Turn pan one-fourth turn; repeat marbling.
Bake and cool as directed in main recipe. Frost with Peanut Butter
Buttercream Frosting (see recipe). If desired, drop about 1/4 cup
prepared fudge topping by teaspoonfuls randomly over the top and
marble as directed for the batter.
Poppy Seed Cake: Stir in 1/4 cup poppy seed with the sugar.
Nutr. Assoc. : 14 0 0 0 0 0 0 3218 0 0 2130706543
*
Exported from MasterCook *
Chocolate Buttercream Frosting
Preparation Time :0:00
Desserts
Recipe By
Serving Size : 16
:
Categories
: Cakes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
3
cups powdered sugar
cup stick margarine or butter -- softened*
teaspoons vanilla
ounces unsweetened baking chocolate -- melted and cooled
tablespoons milk (2 to 3 tablespoon)
1
/3
2
3
2
Mix all ingredients except milk in medium bowl. Stir in milk until smooth
and spreadable. Frosts one 13 × 9-inch cake generously or fills and frosts
one 8- or 9-inch two-layer cake.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
2 1/4 Cups"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 7g Total Fat; (38% calories from fat); 1g
Protein; 24g Carbohydrate; trace Cholesterol; 46mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
1
/2 Other Carbohydrates
NOTES : *We do not recommend using vegetable oil spreads.
To fill and frost one 8-inch three-layer cake, use 4 1/2 cups
powdered sugar, 1/2 cup stick margarine or butter, softened, 3
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