ADVERTISEMENT
- Real Recipes from Real People -

ISO: Silver-White Cake

Misc.

BB-These both sound excellent - would you post them? Custard filling and frost with a Mocha Frosting, AND Lemon filling with a white frosting. THANKS.


MsgID: 024909
Shared by: Sandy
In reply to: Recipe(tried): Silver-White Cake
Board: All Baking at Recipelink.com
  • Read Replies (32)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Big Bend Texas-Style Chili (Omaha Steak recipe)
  • BIG BEND TEXAS-STYLE CHILI 2 Tbsp olive oil 5 cloves garlic, minced 2 onions, diced 1 1/2 lbs lean ground beef 1/2 tsp salt 1 tsp freshly ground black pepper 2 Tbsp pure red chile powder 4 Roma tomatoes (about 8 ounce...
  • Tuna Vegetable Casserole (Bisquick recipe)
  • TUNA VEGETABLE CASSEROLE 2 cans (6 ounces each) tuna, drained and flaked (or chicken) 1 (10 3/4 ounce) can condensed cream of celery soup* 1 (10 3/4 ounce) can condensed cream of mushroom soup* 2 cups frozen mixed veg...
  • Turkey-Cheddar Fettuccine Alfredo
  • TURKEY-CHEDDAR FETTUCCINE ALFREDO 2 tablespoons olive oil 4 cloves garlic, chopped 1 cup finely chopped white onion 1 (16 ounce) jar high-quality prepared Alfredo sauce 1 pound Dietz & Watson® Premium C-Sharp New York...
  • Old-Time Cornbread
  • OLD-TIME CORNBREAD 2 eggs 1 1/2 cups buttermilk 3 tablespoons lard, melted (or bacon grease) 1 1/2 cups cornmeal 1 cup flour 1 teaspoon salt 3/4 teaspoon baking soda Beat eggs, buttermilk and lard together. Add remai...
  • Pork and Mushroom Quesadillas
  • PORK AND MUSHROOM QUESADILLAS 12 ounces pork cutlets, pounded 1/2-inch thick 1/4 cup olive oil, divided use Salt, to taste 6 ounces sliced, fresh mushrooms 1/3 cup sliced green onions 8 ounces Swiss or Gruyere cheese,...
  • Tomato, Garlic Crouton and Pesto Omelet
  • TOMATO, GARLIC CROUTON AND PESTO OMELET "Omelets are fast and satisfying, as good at lunch and dinner as they are at breakfast. Here's one that celebrates the flavors of the Mediterranean in every forkful. Serve wit...
  • Corn and Chicken Chowder
  • CORN AND CHICKEN CHOWDER 3 tablespoons butter or margarine, divided use 1 pound chicken breasts, cut into chunks 2 medium leeks, sliced (2 cups) 2 medium potatoes, cut into bite-size chunks 1 large green pepper, dic...
ADVERTISEMENT
  • Potato and Carrot Chowder (1950's)
  • POTATO AND CARROT CHOWDER 3 cups diced potatoes 2 cups diced carrots 1 1/2 cups sliced onions 2 cups boiling water 2 1/2 teaspoons salt 1/8 teaspoon pepper Dash of paprika 3 cups milk 2 tablespoons butter Chopped fres...
  • No-Fear Pie Crust (no-roll, using cream cheese)
  • NO-FEAR PIE CRUST 1 1/4 cups all-purpose flour 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened but still cool 2 ounces cream cheese, softened but still cool Lightly coat a...
  • Beans and Franks Chowder (blender)
  • BEANS AND FRANKS CHOWDER 2 cans (16 ounce each) baked beans 2 tablespoons (1/4 stick) butter 4 hot dogs, cut in 1/2-inch pieces 1/4 cup chopped onion 1 (14 ounce) can whole tomatoes, broken up, undrained 1 cup tomato...
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
  • ISO: Silver-White Cake
  • 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!