Salad Dressing Cake Food

SALAD DRESSING CHOCOLATE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Mix flour, sugar, baking soda, vanilla extract, cocoa powder, creamy salad dressing, and water in a large bowl. Pour into the greased baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SALAD DRESSING CAKE

Steps:

• Dissolve 2 level teaspoons Baking soda into 1 cup Salad Dressing. (mix well).
• Cream in the following ingredients: 1 cup sugar, 4 tbs. Cocoa, ¼ teaspoons Salt, ½ teaspoons Vanilla.
• Add 1 cup Water.
• Add in 2 cups flour (not level). THIS BATTER WILL BE THIN.
• Mix batter well and pour into a greased pan, bake at 350° for 30 to 35 minutes until done. Cake will be done when a toothpick inserted into the middle comes our clean.
• Cool completely and frost!

CHOCOLATE CAKE MADE WITH SALAD DRESSING

Steps:

• Sift flour, sugar, baking soda and cocoa together.
• Add water.and lemon juice and vanilla
• Add salad dressing.
• Beat by hand.
• Place batter in a greased and floured 9 inch square pan.
• Bake in moderate oven, 350 degrees Fahrenheit, for 40 minutes or til done my oven is wonky.

SALAD DRESSING CAKE

Steps:

• Sift together flour, sugar, cocoa, baking soda, and salt. Then add the MIRACLE WHIP, hot water and vanilla. Mix well.
• Bake at 325 degrees F for 30 to 40 minutes or until it springs back when touched.

AUNT TRISH'S SALAD DRESSING

Steps:

• Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar. Shake it up and store in the fridge at least 24 hours before serving.
• Serve the dressing with green lettuce leaves, sliced red onions and halved grape tomatoes. Also works well on pasta salad.

CAESAR SALAD CAKE

Steps:

• Make the lettuce: Mix the vodka and confectioners' sugar in a pie dish. Add a few drops each of green and yellow food coloring and mix gently with a pastry brush. Do not fully mix; you want to have a few shades of green in the dish.
• Lay out the wafer paper on a piece of parchment lightly coated with cooking spray. Brush with the food coloring mixture to fully cover, painting darker shades of green in some spots. Let dry until crisp, at least 2 hours.
• Coat a 1 1/2-quart ovenproof bowl and 3 muffin cups with cooking spray. Prepare the cake mix as directed; fill the muffin cups with batter, then pour the rest into the bowl. Bake at 325 degrees F, 15 minutes for the cupcakes and 45 to 50 minutes for the bowl cake. Let cool.
• Make the croutons: Cut the cupcakes into 3/4-inch squares. Toast under the broiler until lightly browned; set aside.
• Remove the bowl cake and cut in half horizontally with a long serrated knife. Spread frosting on the bottom half and cover with the top half.
• Place the bowl cake in a salad bowl that's slightly larger than the cake. Frost the top of the cake. Reserve 1/2 cup frosting for the dressing.
• Tear the green-tinted wafer paper into small pieces and arrange on top of the cake; reserve a few pieces for the dressing.
• Shave the white chocolate into thin shards with a vegetable peeler. Sprinkle the white chocolate and cake croutons on top of the cake.
• Melt the reserved frosting in the microwave until pourable. Crumble some reserved green wafer paper into the frosting to look like herbs; stir, then pour into a salad dressing bottle.

EASY CREAMY SALAD DRESSING

Steps:

• Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.

CRAB CAKE SALAD WITH REMOULADE DRESSING

Steps:

• Dressing:.
• Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use.
• Salad:.
• Toss vegetables and refrigerate until crab cakes are cooked.
• Crab Cakes:.
• Make sure crab meat is dry.
• In bowl, combine all ingredients except bread crumbs.
• Form into 8 small (or 4 large) crab cakes.
• Dredge in crumbs.
• Heat oil in skillet medium high and carefully brown cakes on both sides.
• Drain on paper towels.
• Assemble Salad Plates:.
• Divide the lettuce between salad plates.
• Top each with dressing and crab cakes.
• Serve immediately.

EASY SALAD DRESSING

Steps:

• Stir together oil, vinegar, sugar, and salt.

SALAD DRESSING CUPCAKES

Steps:

• Preheat oven to 350 degrees. Spray a muffin tin with cooking spray or use muffin liners.
• Sift flour, baking soda and cocoa powder (if using); set aside.
• Whip mayonnaise, sugar, water and vanilla until thoroughly mixed. Add flour mixture slowly and beat at medium speed with electric mixture for 2 minutes.
• Fill muffin try and bake 15 to 25 minutes (depends on your oven) or until toothpick inserted comes out clean.

SALAD DRESSING CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or use paper liners. Sift all-purpose flour, baking soda and cocoa together and set aside.
• Whip salad dressing, white sugar, water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Divide batter into prepared muffin pans.
• Bake in preheated oven for 15 to 25 minutes.

SALAD DRESSING CHOCOLATE CAKE WITH EASY SHORTENING ICING

Steps:

• Stir sugar and cocoa together.
• Add salad dressing and mix well.
• Dissolve soda in warm water.
• Alternate water (with soda) with flour into cream mixture.
• Mix well.
• Add vanilla.
• Bake 350 degrees for 30-35 minutes.
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• Icing.
• Boil 4 T flour and 1 C milk to thin paste. Cool to lukewarm.
• Cream together:.
• 1 C shortening
• 1 C sugar
• dash salt.
• Add cooled paste to creamed mixture. Beat. Add vanilla. Beat until fluffy.