Salad Dressing Chocolate 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.

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.

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.

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.

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.

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.

CHOCOLATE SALAD DRESSING CAKE RECIPE

Steps:

• Heat oven to 350°F. Mix all ingredients together well. Pour into large baking pan. Bake 55 to 60 minutes. I like to frost this cake with the following homemade Peanut Butter Frosting: Cream ¼ cup butter or margarine together with ¼ cup peanut butter and 1 teaspoon vanilla. Add 2½ cups sifted confectioners' sugar, alternately with 3 tablespoons milk and beat until light, fluffy and spreadable.