Difference between revisions of "User:RahalMccall69"
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| − | + | Yield: 1 9-by-13 cakefor 16 or 20 servingsCrisco Butter Non-Stick Spray1 15.25 <a href=http://www.symbiose.ca/images/christianlouboutin.gwij.php>Christian Louboutin Sale</a> ounce box Pillsbury Moist Supreme Classic White cake mix1 3.4-ounce box lemon instant pudding and pie filling4 large eggs戮 cup water戮 cup vegetable oil1 录 cups fresh blueberries (do not use frozen berries)8 ounces Philadelphia Cream Cheese, room temperature (do not use other brands)4 ounces (1 stick) Imperial Margarine, room temperature (do not use butter or other brands)1 录 cups powdered sugar陆 teaspoon pure vanilla extractAdditional fresh blueberries, 3 per piece1. Bake cake. Heat oven to 350 degrees. Spray a 9-by-13 baking pan.2. With an electric mixer, mix cake mix, instant pudding powder, eggs, water and vegetable oil for 4 minutes, scraping the bowl occasionally. With a spatula, gently fold in blueberries. Spread batter <a href=http://capstone.edu.sg/images/gucciusaonlineoutlet.php>gucci outlet</a> in prepared pan and bake 35 to 40 minutes until top turns golden brown. (The cake will look a little bumpy, don鈥檛 worry, this is expected.) Let cool completely.3. Make icing. With an electric mixer, mix cream cheese, margarine, powdered sugar and vanilla until smooth.4. Spread icing evenly across cooled cake, swirling with a knife for texture. Without cutting into the cake, use a knife to score the icing to designate the individual pieces, either 16 larger pieces or 20 smaller pieces. Top each piece with three blueberries.5. Cover and <a href=http://www.alportico.net/gosoc.php> true religion sale</a> refrigerate until ready to serve. Can be made up to a week in advance.6. To serve Gallagher鈥檚-style, cut cake into servings, following the score lines.Per serving (based on 20): 295 calories; 18g fat; 5g saturated fat; 50mg cholesterol; 3g protein; 32g carbohydrate; 18g sugar; 0.5g fiber; 310g sodium; 65mg calcium.Recipe adapted for home kitchens by the Post-Dispatch. | |
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Revision as of 00:25, 16 September 2014
@@@ Yield: 1 9-by-13 cakefor 16 or 20 servingsCrisco Butter Non-Stick Spray1 15.25 <a href=http://www.symbiose.ca/images/christianlouboutin.gwij.php>Christian Louboutin Sale</a> ounce box Pillsbury Moist Supreme Classic White cake mix1 3.4-ounce box lemon instant pudding and pie filling4 large eggs戮 cup water戮 cup vegetable oil1 录 cups fresh blueberries (do not use frozen berries)8 ounces Philadelphia Cream Cheese, room temperature (do not use other brands)4 ounces (1 stick) Imperial Margarine, room temperature (do not use butter or other brands)1 录 cups powdered sugar陆 teaspoon pure vanilla extractAdditional fresh blueberries, 3 per piece1. Bake cake. Heat oven to 350 degrees. Spray a 9-by-13 baking pan.2. With an electric mixer, mix cake mix, instant pudding powder, eggs, water and vegetable oil for 4 minutes, scraping the bowl occasionally. With a spatula, gently fold in blueberries. Spread batter <a href=http://capstone.edu.sg/images/gucciusaonlineoutlet.php>gucci outlet</a> in prepared pan and bake 35 to 40 minutes until top turns golden brown. (The cake will look a little bumpy, don鈥檛 worry, this is expected.) Let cool completely.3. Make icing. With an electric mixer, mix cream cheese, margarine, powdered sugar and vanilla until smooth.4. Spread icing evenly across cooled cake, swirling with a knife for texture. Without cutting into the cake, use a knife to score the icing to designate the individual pieces, either 16 larger pieces or 20 smaller pieces. Top each piece with three blueberries.5. Cover and <a href=http://www.alportico.net/gosoc.php> true religion sale</a> refrigerate until ready to serve. Can be made up to a week in advance.6. To serve Gallagher鈥檚-style, cut cake into servings, following the score lines.Per serving (based on 20): 295 calories; 18g fat; 5g saturated fat; 50mg cholesterol; 3g protein; 32g carbohydrate; 18g sugar; 0.5g fiber; 310g sodium; 65mg calcium.Recipe adapted for home kitchens by the Post-Dispatch.
