Plains Edition Recipes for 4-10-10 | TheFencePost.com
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Plains Edition Recipes for 4-10-10

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 pkg. fudge or dark chocolate cake

1 can of cherry pie filling

2 eggs, beaten

1 tsp. almond flavoring

Preheat oven to 350˚. Grease and flour a 10×15″ or 9×13″ pan. Combine ingredients. Stir by hand until mixed well. Spread in pan. Bake for 30-40 minutes.

Frosting:

1/3 c. milk

1/3 c. oleo, melted

1 c. sugar

In sauce pan combine frosting ingredients and boil for 1 minute then add 1 c. chocolate chips. Spread over cake.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 pkg. fudge or dark chocolate cake

1 can of cherry pie filling

2 eggs, beaten

1 tsp. almond flavoring

Preheat oven to 350˚. Grease and flour a 10×15″ or 9×13″ pan. Combine ingredients. Stir by hand until mixed well. Spread in pan. Bake for 30-40 minutes.

Frosting:

1/3 c. milk

1/3 c. oleo, melted

1 c. sugar

In sauce pan combine frosting ingredients and boil for 1 minute then add 1 c. chocolate chips. Spread over cake.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 pkg. fudge or dark chocolate cake

1 can of cherry pie filling

2 eggs, beaten

1 tsp. almond flavoring

Preheat oven to 350˚. Grease and flour a 10×15″ or 9×13″ pan. Combine ingredients. Stir by hand until mixed well. Spread in pan. Bake for 30-40 minutes.

Frosting:

1/3 c. milk

1/3 c. oleo, melted

1 c. sugar

In sauce pan combine frosting ingredients and boil for 1 minute then add 1 c. chocolate chips. Spread over cake.


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