Cakes

No - in the process of making the pancakes you mix the ingredients irreversibly - especially the eggs, which you can't un-break. When you cook them, they undergo irreversible chemical changes as well.

I say it's because of the chocolate and the sugar and all the unhealthy stuff that's in it!

To get the Chocolate Cupcake click these answers:

Your favourite colour is brown

You like chocolate

You like the sun

You like the smell of bread

You like flowers

You like Autumn

You like candy

You like coffee

You like butter

You like chocolate (it will ask you this question again (2nd answer))

To get the Strawberry-Vanilla Cupcake click these answers:

You like bread

You like the colour brown

You like cloudy days

You like coffee

You like nuts

You like the fox

You like Autumn

You like nuts (it will ask you this question again (5th answer))

You like cupcakes

You like vanilla (it looks like a frangapani flower)

These are the ones I know I know some other ones but I don't know how to get the answers so I will update on this answer hope this helps! :) xoxo

18 th century rich people and Marie antoinette

Microwave ovens do not need to preheat, it is not good to run them without food inside. This can damage the oven.

Many people believe it is because baking has always been thought of as feminine, so a pink box is used fro baked goods.

the diffewrence is that pound cake is thicker and has more moistness to it and sponge cake is kinda dry. it really depends on how you make it. but really,the pound cake is better

Sultana raisins in cake, especially fruit cake, adds another flavour to an otherwise dense cake. Also, they release the liquid you soaked them in before hand, so if you want a rum-cake, soak the raisins in rum overnight.

This is an opinionated question. Some people enjoy cake, while other despise it.

hi,

if is is 10 mill. for 1 cake, then there would be 240 mill. for 24 cakes !

hope i helped !!!

Meggie =D

That is approximately 0.621 cup

Yes.

Cake = lie

Lie rhymes with pie

Therefore, pie = fake

It's flour

The Twelve Little Cakes was created in 2004.

Instant pudding is a great comfort food, but buying it one box at a time when it's not on sale gets expensive. Here's how you can make your own instant pudding mix in chocolate, vanilla, or any flavor you'd like. It's easy, delicious, and well worth making your own instant pudding mix. Step 1 Combine all dry ingredients. If you're making chocolate pudding, add 2.5 cups of the unsweetened cocoa powder. For flavors that you'll use liquid flavoring extracts, don't add the flavoring now! If, though, you wanted to make a vanilla cinnamon instant pudding mix, you would add the cinnamon now, to taste (we use two tablespoons). Step 2 Store in an air-tight container until you're ready to use. Step 3 To prepare, add one half cup mix to two cups milk, mix in a saucepan over low heat, and heat and stir constantly while boiling. Step 4 Once cool, add liquid flavoring extracts like .5 tsp vanilla extract or .5 tsp lemon extract. (You could even add coconut extract or other flavors! Yum.) Step 5 Refrigerate until ready to serve. Homemade instant pudding mix is especially delicious with whipped cream on top! ----------------------------------------------------------------------------------------------------------- Would you like to learn how I made one piece of chocolate cake decrease from 280 calories to 180? I got this cool idea from a girlfriend at work, and honestly did not think it would work, so I tried it the same afternoon. Any you will have to follow my (very first) EHOW post and just see for yourself. Read on my friends... Step 1 Place one cake mix into a bowl. Stir one 12 ounce Diet Coke into the mix until smooth. It is not necessary to remove all the lumps, just mix like a brownie mix. It makes no difference if the Coke is cold or room temperature. Step 2 Pour the batter into your prepared pan as directed on cake mix package (or to reduce calories, use a non-stick spray). Step 3 Bake as directed (or slightly less). Step 4 I found this as a good sweet treat while trying diligently to watch my daily calorie total. It satisfied my chocolate craving, and I hope it does your too. This was the first time I actually enjoyed a piece of cake that was not "caked" in frosting. Enjoy! == * Cake mix * Diet Coke * Bowl, spoon, butter spray, pan and oven

It is half a cup.

No refrigerating a cake will not make it dry. However, the cake must be properly covered, or it will get dry whether or not it is refrigerated.

No. Some cake flours contain corn starch. Pastry flour, or all-purpose flour, does not.

There are 225 grams in one cup of butter.

You can use any other oil or lard. Cream and other milk products may contain enough fat to have much the same effect as the butter on the texture and taste of your cake. As for fat-free options you could search for and experiment with vegetable gums such as Guar Gum, Pectin, Xantham Gum, etc... that are used in industrial baking as fat substitutes.

Well--I am going to try. The brownie cake [in a football cake pan] is in the oven.

Watch here for what I used and how it turned out!

OK -- here is what I used: 1 Betty Crocker Super Moist Butter Recipe Yellow Cake Mix; 1 Betty Crocker Dark Chocolate Fudge Brownie Mix.

To the combined cake/brownie mixture I added 2 cups of eggnog, 1/2 cup softened butter, 1/4 cup canola oil, and 3 eggs.

I poured the batter into a football shaped cake pan about 3/4 full. [Could have been less]; the remainder of the batter I poured into 12 cupcake liners.

Baked at 350 degrees.

The taste is delicious. The edges of the big cake and the tops of the cupcakes got more "crisp" than I would have preferred, but the cake texture is perfect!

The color is perfect for making a football cake! I just added white icing "laces" to the cake and the cupcakes. Perfect for our superbowl party!

OH--why eggnog? why the combo? Post Wisconsin blizzard=no trips to the store=use what you have on hand!

The same length of time it takes to cook one cake, provided the oven is not overcrowded. If the available cooking space has the cakes too close together you could need to adjust time and temperature upwards a little; if the cakes are crowded, leaving little airflow between them, you might have to look at cooking, say, two at a time.

Yes but cream cheese would be better.