ADVERTISEMENT
- Real Recipes from Real People -

Holly, a suggestion

Misc.
ADVERTISEMENT
Holly, if you search TKL for "millionaire cake" you will find a number of recipes already posted. Each one appears to be slightly different which gives you a variety from which to pick.

Hope this helps.
MsgID: 0049116
Shared by: KellyWA
In reply to: ISO: million dollar cake(it has nuts, chocola
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cocoa-Spice Snackin' Cake
  • COCOA-SPICE SNACKIN' CAKE 1/4 cup butter or margarine, melted 1/4 cup Hershey's cocoa 3/4 cup applesauce 1 1/4 cups unsifted all-purpose flour 1 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon gr...
  • Asian Creamy Green Bean Casserole (1960's)
  • ASIAN CREAMY GREEN BEAN CASSEROLE 2 pkg (10 oz each) frozen green beans 1 (8 oz) can Chun King Water Chestnuts, sliced 1 (4 oz) can mushrooms Milk, as neede to make 2 cups total liquid (see directions) 1/4 cup Mazola ...
  • Applebee's Apple Walnut Chicken Salad
  • APPLEBEE'S APPLE WALNUT CHICKEN SALAD FOR THE CHICKEN MARINADE: 3 cups water 1 tablespoon salt 1/2 teaspoon garlic powder 1/4 teaspoon liquid hickory smoke 2 chicken breasts, pounded flat (1/2-inch thick)* Oil Grou...
  • Carrot Crumb Cake (9x9-inch, 1970's)
  • CARROT CRUMB CAKE 1/2 cup margarine or butter, softened 1 cup white granulated sugar 1 egg 1 1/2 teaspoons vanilla 1 cup shredded raw carrot 2 cups pastry flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon g...
  • Oreo Truffles
  • I recently saw a recipe for Oreo Truffles and there was a question asking whether you could use peanut butter sandwich cookies to make them instead of Oreo cookies. I have made both and they are equally delicious! In fa...
ADVERTISEMENT
  • Impossible Pizza Pie (Bisquick, 1983)
  • IMPOSSIBLE PIZZA PIE 2/3 cup chopped onion 1/3 cup grated Parmesan cheese 1 1/2 cups milk 3 eggs 3/4 cup Bisquick baking mix Pizza Sauce (recipe follows) 1/4 cup grated Parmesan cheese 1 package (3 1/2 ounces) sliced...
  • Julia Robert's Peach Crisp
  • I have added some personal notes. JULIA ROBERTS'S FRESH PEACH CRISP What sets this crisp apart is its topping: It is crusty and wonderful, and there is lots of it. If unpeeled peaches bother you, peel them. Serve...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Holly, a suggestion
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!