Documente Academic
Documente Profesional
Documente Cultură
Ingredients
1 teaspoon salt
2 cups sugar
1 cup milk
2 large eggs
FAVORITE ICING:
1 cup milk
1 cup sugar
Directions
1.
Preheat oven to 325. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at
medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
2.
Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans
and six muffin cups).
3.
Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
4.
Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and
refrigerate.
5.
In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture
and beat 10 minutes. Frost cooled cake. Yield:12 servings.
Ingredients
TOPPING:
1 can (20 ounces) crushed pineapple, undrained
Directions
1.
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2
minutes. Pour into a 13x9-in. baking dish coated with cooking spray.
2.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
3.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until
blended. Spread over cake. Refrigerate for at least 1 hour before serving. Yield: 15 servings.
Ingredients
4 large eggs
1 cup sugar
FROSTING:
Directions
1.
2.
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another
use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until
well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually
beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish.
3.
Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on
a wire rack.
4.
For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla.
Gradually beat in confectioners' sugar. Spread over cake. Yield: 15 servings.
Ingredients
1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch-caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
Directions
1.
Prepare and bake cake according to package directions, using a greased 13x9-in. baking
pan. Cool on a wire rack.
2. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into
holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy.
Refrigerate for at least 2 hours before serving. Yield: 15 servings.
No Lyrics
I think it's so cute and I think it's so
sweet
How you let your friends encourage
you to try and talk to me
But let me stop you there, oh,
before you speak
Nah to the ah to the, no, no, no
My name is no
My sign is no
My number is no
You need to let it go
You need to let it go
Need to let it go
Nah to the ah to the, no, no, no
My name is no
My sign is no
My number is no
You need to let it go
You need to let it go
Need to let it go
Nah to the ah to the, no, no, no
First you gonna say you ain't runnin'
game, thinkin' I'm believing every
word
Call me beautiful, so original, telling
me I'm not like other girls
I was in my zone before you came
I'm feeling
Untouchable, untouchable
I'm feeling
Untouchable, untouchable
I'm feeling
(Nah to the ah to the, no, no, no)
All my ladies listen up (say, all my
ladies)
If that boy ain't giving up (ain't
giving up)
Lick your lips and swing your hips
Girl all you gotta say is
My name is no
My sign is no
My number is no
You need to let it go
You need to let it go
Need to let it go
Nah to the ah to the, no, no, no
My name is no
My sign is no
My number is no
You need to let it go
You need to let it go
Need to let it go
Nah to the ah to the, no, no, no
I'm feeling
Untouchable, untouchable
I'm feeling
Untouchable, untouchable
I'm feeling
Untouchable, untouchable
(Nah to the ah to the, no, no, no)