Pepperidge Farm Frozen Layer Cake are really good!
stir_fryi SE Mich
8 years ago
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Bumblebeez SC Zone 7
8 years agowritersblock (9b/10a)
8 years agoRelated Discussions
Thanks for the recipe...Orange Coconut Cake
Comments (2)I don't bake or eat desserts. But so many of you raved about this cake that I emailed it to my niece. It was a huge hit at the cabin last weekend. Thanks! I told her she should join CF for many other great recipes....See MorePumpkin Layer Cake
Comments (26)Actually, I did find that one on the Libby's site.... LIBBY'S® Pumpkin Cranberry Bread Estimated Times: Preparation - 10 min : Cooking - 1 hrs : Cooling Time - 30 min cooling : Yields - 24 slices (12 slices per loaf) Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends! Source: Ingredients: 3 cups all-purpose flour 1 tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup orange juice or water 1 cup sweetened dried, fresh or frozen cranberries Directions: PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves. FOR THREE 8 x 4-INCH LOAF PANS: PREPARE as above. Bake for 55 to 60 minutes. FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: PREPARE as above. Bake for 50 to 55 minutes. Remember to follow baking instructions before consuming....See MoreAdding jam or fruit filling between cake layers
Comments (10)If you're just making a 2-layer, filled cake: 1) bottom cake layer 2) THIN layer of icing (kind of a crumb-coat, just to seal the cake) 3) filling 4) second cake layer 5) ice sides/top as desired Preserves/fillings are a personal thing - I love a tart citrus filling made with fresh citrus (sorry, I think the canned lemon filling is pretty bad, although Solo raspberry is OK - again, just my own opinion) Don't worry about the cake not being sweet enough with a not-so-sweet-filling . . . between the cake and the frosting, believe me, it'll be sweet enough. If you go with a soft filling, make sure not to use too much or it will squish out the edges once you put the top layer on - that's where the 'dam' helps....See MorePepperidge Farm Outlets
Comments (3)How I envy you. It is hard to find their products here in the West Coast. Their white bread is so good, and the closest I can find to how my mother made our bread. Such good toast!!!! All of their bread, for that matter....See Moreangelaid_gw
8 years agoarkansas girl
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8 years agostir_fryi SE Mich
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8 years agoarkansas girl
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8 years agoarkansas girl
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8 years agostir_fryi SE Mich
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