You can double the recipe but still use a 13×9 inch pan. That makes them nice and thick! After 40 minutes of baking, turn off the oven and let them sit in for about 10 or 15 more minutes.
You might need to buy:
- vanilla
- flour
- eggs
- sugar
- salt
- boiling water
- baking soda
- vegetable oil
- cocoa
You might need to buy:
- vanilla extract
- salt
- sugar
- heavy cream
You might need to buy:
- instant French vanilla pudding
- eggs
- vegetable oil
- Bailey's Irish Cream
- For frosting:
- powdered sugar
- milk
- salt
- chopped nuts
- For cake:
- Bailey's Irish Cream
You might need to buy:
- creamy peanut butter
- powdered sugar
This recipe makes four 9" crusts and freezes well unbaked.
ready in about 30 minutes
You might need to buy:
- sugar
- salt
- water
- shortening
- flour
You might need to buy:
- butter
- sugar
- eggs
- fat-free sour cream
- flour
- baking powder
- baking soda
- salt
- vanilla
- lemon zest
- cherry preserves
You might need to buy:
- sweetened condensed milk
- Mrs. Richardson's butterscotch caramel fudge
- 8oz carton whipped topping
- crushed Heath or other toffee and chocolate bar
You might need to buy:
- Coca-cola
- oil
- Margarine
- cocoa
- sugar
- flour
- salt
- eggs
- buttermilk
- baking soda
- vanilla
Very Rich-
serves 12
You might need to buy:
- Devil's Food cake mix
- sour cream
- eggs
- melted butter
- almond extract
- chocolate chips
The best!
ready in about an hour and a half;
serves 12
You might need to buy:
- vanilla
- egg yolks
- sugar
- cream cheese