
New Whirled Foster™ E-Liquid
New Whirled Foster™ E-Liquid tastes like the dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. It is sure to delight your senses! New Whirled Foster™ E-Liquid is made in the USA. New Whirled Foster™ E-Liquid costs just $4.50 for a 5ml starter bottle. Try a sample today.
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Scrumptious Dessert Recipes:
Vanilla Coconut Layer Cake
- 1/4 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup milk
- 2 cups flour
- ⅛ teaspoon salt
- 3 teaspoons baking powder
Cream shortening, add sugar slowly, add vanilla flavoring and well-beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.
Vanilla Coconut Filling and Icing
- 11/2 cups granulated sugar
- 1/2 cup water
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup fresh grated coconut
Cook sugar and water over slow fire without stirring until syrup spins a thread; pour slowly over egg whites which have been beaten until stiff; beat until thick enough to spread; add vanilla flavoring. Spread between layers and on top of cake. While icing is still soft sprinkle thickly with coconut.
Appetizing Chocolate and more:
Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or vanilla and is used to decorate, cover or add flavor to cakes, cookies or other baked goods.
Chocolate Sponge Cake
- 4 eggs,
- 1/4 a cup of sugar,
- Pinch of salt,
- 4 tablespoonfuls of Baker's Cocoa,
- 1/2 a cup of sifted pastry flour,
- 1 teaspoonful of vanilla.
Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt and vanilla, and beat again until very thick. Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.
Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.
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