Cake

Various Pancakes Toppings

• 1 nbsp

Vegan Chocolate Sponge Cake

• 85 wheat (whole)
• 1 qty
• 1 lemon
• 350 ml water
• 270 gr vanilla sugar
• 250 gr self rising flour
• 130 ml sunflower oil
• 65 gr additional flour
• 30 ml lemon juice
• 22 gr cocoa powder

Vegan Christmas Cake

• 1/2 citron
• 1/4 candied citron
• 1/4 candied cherries
• 475 gr candied pineapple
• 475 gr raisins
• 250 gr flour
• 220 gr brown sugar
• 200 gr sugar (white)
• 140 gr shortening
• 120 ml grapefruit juice

Vegan Fruit Cake

• 100 wheat flour (whole)
• 1 1/2 mixed fruit (dried)
• 1 mixed spice
• 1 orange
• 1/4 glac cherries
• 200 gr real barbados sugar
• 120 ml soy milk
• 110 gr vegan margarine
• 55 gr vegan margarine
• 30 ml vinegar

Vegan: Blue Corn

• 1 3/4 milk
• 5/8 pecans
• 350 ml milk with vegetable oil
• 190 gr blue
• 65 gr wheat (whole)
• 14 gr nonaluminum baking powder
• 10 ml vegetable oil
• 4 gr pure vanilla extract
• 1 gr sea salt

Vegetable Rice Pancakes

• 2 eggs
• 1 garlic clove
• 350 gr brown rice (cooked)
• 130 gr carrots (grated)
• 65 gr wheat flour (whole)
• 60 gr onions (finely chopped)
• 60 ml vegetable oil
• 7 gr snipped parsley (fresh)
• 3 gr salt
• 1 gr black pepper (ground)

Velvet Cake

• 3 eggs
• 350 ml whipping cream
• 300 gr raspberries (frozen)
• 130 gr sugar
• 130 gr butter
• 120 gr vanilla milk chips
• 110 gr semisweet chocolate
• 80 gr seedless raspberry jam
• 60 gr unsweetened chocolate
• 32 gr all purpose flour

Velvet Devil's Food Layer Cake W/coffee

• 2 eggs
• 1 water
• 1 egg yolk (beaten)
• 1 espresso
• 1/2 round baking pans with shortenin line bottoms with waxed (pan)
• 400 gr confectioners sugar
• 250 gr sugar
• 240 ml boiling water
• 160 gr all purpose flour
• 130 gr butter

Velvet Pumpkin Cake

• 1 egg
• 325 gr baking powder
• 190 gr pumpkin pie mix
• 100 gr sugar
• 24 gr shortening
• 4 gr vanilla

Velvety Coconut And Spice Cake, Part 1

• 4 eggs
• 5/8 orange marmalade
• 1/4 cardamon
• granulated sugar
• 350 ml cream (light)
• 325 gr flour
• 120 gr coconut (shredded)
• 110 gr butter
• 110 gr brown sugar
• 60 ml molasses

Vermont Cocoa Cake

• 9 layers
• 9 layer pans
• 8 pans
• 2 imitation maple flavor
• 2 eggs
• 1 5/8 batter bowl (into)
• 525 gr confectioners sugar
• 400 gr sugar
• 240 ml buttermilk
• 220 gr unsifted all-purpose flour

Vermont Maple Cake

• 10 angel food (pan)
• 7 eggs
• 325 gr real maple syrup
• 250 gr flour
• 180 gr walnuts
• 180 ml water
• 170 gr brown sugar
• 150 gr sugar
• 140 gr nu pour ungreased (chopped into)
• 120 ml vegetable oil

Vermont Pumpkin Walnut Cheesecake

• 9 spring-form (pan)
• 5 eggs
• 475 gr pumpkin
• 250 gr granulated sugar
• 220 gr firmly packed brown sugar in a bowl mix well until crumbly (light)
• 150 gr firmly packed brown (light)
• 120 gr coarsely walnu (chopped)
• 85 gr butter
• 85 gr softened butter with
• 70 gr zwieback

Very Best Chocolate Cake

• 10 bundt (pan)
• 5 eggs
• 3 instant expresso
• 600 gr sugar
• 260 gr dutch process chocolate
• 240 ml buttermilk
• 250 gr flour
• 250 gr bittersweet chocolate
• 200 gr butter (unsalted)
• 85 gr corn syrup (light)

Very Blueberry Cake

• 4 eggs
• 1 filling
• 375 gr all purpose flour
• 300 gr sugar
• 200 gr powdered sugar
• 110 gr butter
• 95 gr shortening
• 30 ml milk
• 8 gr all purpose flour
• 5 gr cornstarch

Very Blueberry Cheesecake

• 3 whipped topping (frozen)
• 2 blueberries (frozen)
• 1 env
• 1 jr
• 300 gr vanilla wafer crumbs
• 450 ml cream cheese
• 60 ml water (cold)
• 55 gr margarine
• 5 ml lemon juice
• 2 gr lemon peel (grated)

Very Moist Lemon Cake

• 4 eggs
• 3 lemons
• 1 lemon extract
• 400 gr powdered sugar
• 180 ml water
• 180 ml oil
• 90 gr lemon jello
• 1 package lemon cake mix

Very Smooth Cheesecake

• 1 env gelatin (unflavored)
• 290 gr strawberries (frozen)
• 240 ml whipping cream
• 230 ml cream cheese
• 100 gr graham cracker crumbs
• 100 gr sugar
• 60 ml water (cold)
• 14 gr margarine
• 14 gr sugar

Victoria Sponge Cake

• 4 eggs
• 1 nbsp
• 1 raspberry jam
• 250 gr flour
• 240 ml whipping cream
• 230 gr butter
• 200 gr sugar
• 9 gr baking powder
• 8 gr sugar

Victory Chocolate Cake

• 3 eggs
• 500 gr corn syrup
• 250 gr flour
• 240 gr coffee
• 140 gr vegetable shortening
• 65 gr sugar
• 45 gr cocoa
• 10 gr baking soda
• 7 gr vanilla extract
• 2 gr salt

Viennese Breakfast Cake

• 14 by
• 12 eggs
• 3 pans
• 2 egg yolks
• 1 1/2 filling
• 1 confectioners sugar
• 1/2 bowl
• 1/2 dough a rectangle (into)
• 1/2 from edge
• 575 gr flour

Viennese Choch. Torte Passover

• 10 apricot preserves
• 8 eggs seperated
• 2 semisweet choch melted coold
• 2 oranges sectioned (peeled)
• 1 orange (peeled)
• 3/8 cake meal
• 3/8 potatostarch
• 1/4 orange jice (fresh)
• 240 gr walnuts (ground)
• 200 gr sugar

Vietnamese Imperial Rolls

• 16 rice paper wrappers (dried)
• 4 garlic (cloves)
• 4 shallots
• 1 garlic clove
• 1 bean sprouts
• 475 ml warm water
• 260 gr pork butt (ground)
• 190 gr carrot (grated)
• 60 ml lime juice (fresh)
• 60 ml fish sauce