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December 2018

White Cake Recipes

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Imperial 150th Anniversary White Cake Classic Recipe

Imperial 150th Anniversary White Cake Classic recipe and other white cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Imperial 150th Anniversary White Cake Classic recipe  PDF


NORMA WRENN NP R56B 3/4 c Butter or margarine
2 c Imperial Granulated Sugar
3 c All purpose flour
1 tb Baking powder
1/2 ts Salt
1/2 c Milk
1/2 c Water
1 ts Vanilla
1/2 ts Almond flavoring
6 Egg whites
CHOCOLATE FROSTING 3 (1 oz) squares unsweetened
Chocolate 4 1/2 c Imperial 10 Powdered Sugar
sifted 1/8 ts Salt
1/4 c Hot water
1/2 c Melted butter
1 ts Vanilla
Cream butter until soft and light. Gradually add sugar and continue creaming several minutes to incorporate as much as possible. Combine flour, baking powder and salt sift 3 times. Add flavoring to milk and water. Add flour alternattely with liquid to creamed mi ture beat well after each addition. Beat egg whites until stiff, but not dry, fold immediately into batter, blending well, but do not beat. Pour into 3 greased and floured 9 layer pans. Bake at 350 for 25 minutes. Cool 5 minutes, then turn onto cooling racks and remove pans. When cool, fill and frost with Chocolate Frosting. Chocolate Frosting: Melt chocolate over hot water. Reserve. Combine remaining ingredients. Add some of the melted chocolate and beat in well. If desired, continue to beat in additional chocolate until desired chocolate color and flavor are obtained. Fills and frosts a 9 inch 3 layer cake.

Imperial 150th Anniversary White Cake Classic recipe and other white cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
579 people have voted
Last Reviewed on 2018-12-11



Tuesday, Dec 11 2018 Download & Print Imperial 150th Anniversary White Cake Classic recipe  PDF   White Cake recipes RSS   Thumsb up

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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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