Cake Mix Magic

Overview

When you're pressed for time, what's the easiest way to prepare a moist, delicious cake for dessert? A cake mix, of course! Just follow the instruction on the package, pop the cake in the oven and it's ready in no time. With that kind of convenience, it's no wonder that North Americans buy over 400 million cake mixes a year.
But let's say that with just a few more ingredients and a little more preparation time, you could turn a good cake into ...
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Overview

When you're pressed for time, what's the easiest way to prepare a moist, delicious cake for dessert? A cake mix, of course! Just follow the instruction on the package, pop the cake in the oven and it's ready in no time. With that kind of convenience, it's no wonder that North Americans buy over 400 million cake mixes a year.
But let's say that with just a few more ingredients and a little more preparation time, you could turn a good cake into something even better. That's where "Cake Mix Magic" can help.
Here you'll find over 125 fast and easy recipes, each starting with a basic cake mix and turning it into a scrumptious dessert. In minutes you'll be baking up a delicious "Apple Cinnamon Coffee Cake" or "Triple Chocolate Bundt Cake." Need to prepare something special for a birthday party or family gathering? You'll be amazed at the "made from scratch" flavor of "Chocolate Mousse Cake" or "Toffee Crunch Cheesecake."
With "Cake Mix Magic," the sorcery extends far beyond cakes. You can make a wide variety of other baked treats, including "Cranberry Pecan Buns," "Butterscotch Nut Bars," Apricot Lemon Squares," Gingerbread People," "Peach Cobbler" and "Black Forest Trifle.". Who'd believe cake mixes could be so versatile?
Simple recipes, basic ingredients and no experience required — all the elements necessary for dependable and outstanding results. Whether you are an experienced baker or a novice, this book will give you great recipes that work every time.

ENDORSED BY DUNCAN HINES(r)

Since 1949, the Duncan Hines(r) brand has been identified premium-quality food products, particularly its "good as homemade" baking mixes, and is today one of the most recognized trademarks in the world. The Duncan Hines(r) commitment to quality — to making a great cake even better — is an essential feature of Cake Mix Magic.

Author Biography: Jill Snider has 30 years of baking experience including almost 25 years as the Kitchen Manager for a major North American flour maker.

With more than 125 delicious recipes, this guide to turning cake mix into culinary art covers everything from chocolate chunk cookies to apricot lemon squares.

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Editorial Reviews

KLIATT
Remember the slogan "Nothing as loving as something from the oven?" With our hectic lifestyles today, homemade treats have become something of the past. Here you'll find over 125 fast and easy recipes, each starting with a basic cake mix and turning it into a scrumptious dessert. Some of the featured recipes are: Cranberry Double Banana Muffins, Chocolate Marble Cheesecake, Chocolate Macada-mia Nut Oatmeal Cookies, Strawberry Bavarian Mold, Apricot Glazed Apple Torte, and Tequila Orange Sunrise. Recipe ingredients are listed both in metric and standard forms, making this a book that can be used universally. A special introductory section provides information about baking ingredients, tips and techniques. Jill Snyder has 30 years of baking experience, including almost 25 years as the kitchen manager for a major North American flour maker. This book is sure to be snapped up by experienced bakers and novices. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2001, Firefly, Robert Rose, 192p. illus. index., $18.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , November 2001 (Vol. 35, No. 6)
From The Critics
In Cake Magic, expert cake baker Jill Snider has compiled an impressive and mouth-watering collection of outstanding recipes for cakes, bars, squares, and more. From Lemon Tote Cake, Apricot Hazelnut Torte, Pumpkin Cheesecake; Apple Nut Coffee Cakes; and Brazil Nut Fruitcake; to White Chocolate Macadamia Oatmeal Cookies; Applesauce Loaf; Triple Chocolate Bundt Cake; Lime Daiquiri Cake; and Peach Cobbler, Cake Magic recipes are showcased with clear and easy-to-follow instructions. Wither a novice in the kitchen or an experienced family cook, Cake Magic will be the cookbook of choice when planning deserts for all manner of family meals and celebratory events.
Arlington Advocate - Anne-Marie Seltzer
I've been experimenting with cake mix-based desserts, with excellent results. I recommend these books.
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Product Details

  • ISBN-13: 9780641786402
  • Publisher: Rose, Robert Incorporated
  • Publication date: 4/7/2001
  • Pages: 192
  • Product dimensions: 7.00 (w) x 10.14 (h) x 0.56 (d)

Meet the Author

Jill Snider has 30 years of baking experience including almost 25 years as the Kitchen Manager for a major North American flour maker.

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Read an Excerpt

Sample recipe from the Single-Layer Cakes chapter: Chocolate Cherry Cake

Serves 12 to 16

It's hard to believe the pie filling replaces the usual fat and liquid ingredients in a cake mix. But it works — very well too! With the mix and pie filling on hand it's an easy last-minute cake to prepare.

TIP
The glaze will seem thin at first but firms up on cooling

VARIATION You either love or hate the almond extract. If you love it you can reinforce the almond flavor in the glaze by adding 3/4 tsp (4 ml) to the cake.

Preheat oven to 350° F (180° C)
13- by 9 inch (3.5 L) cake pan, greased

CAKE
1 pkg (18.25 oz [515 g]) devil's food cake mix
1 can (19 oz {540 mL]) cherry pie filling
2 eggs

CHOCOLATE GLAZE
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter
1/4 cup (50 mL) light (10%) cream
3/4 cup (175 mL) semi-sweet chocolate chips
1/4 tsp (1 mL) almond extract
Sliced almonds, toasted (optional)

  1. Cake: In a large mixer bowl, combine cake mix, pie filling and eggs. Beat on medium speed for 2 minutes. Spread batter evenly in prepared pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack before glazing.
  2. Glaze: In a small saucepan, combine sugar, butter and cream. Cook, stirring constantly over medium heat until mixture comes to a boil, then boil for 1 minute. Remove from heat. Add chocolate chips and extract, stirring until smoothly melted. Spread over warm cake. Cool completely before cutting.

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Table of Contents

Acknowledgements
Introduction
Baking Equipment
Know Your Ingredients
Cake Baking Tips and Techniques
Single—Layer Cakes
— Chocolate Peanut Butter and Banana Cake
— Fruit Cocktail Cake
— Take—Along Cake
— Chocolate Mayonnaise Cake
— Chocolate Praline Cake
— Triple Lemon Cake
— Mississippi Mud Cake
— Peach of a Peach Cake
— Carrot Cake with Raisons
— French Apple Upside—Down Cake
— Pineapple Upside—Down Cake
— Banana Pudding Cake
— Rainbow Dessert Cake
— Mix—in—the—Pan Cherry Cake
— Lemon Pop Cake with Pineapple Coconut Topping
— Lemon Cream Dessert Cake
— Candy Bar Cake
— Chocolate Cherry Cake
— Chocolate Cola Cake
— Pineapple Carrot Cake
— Bumbleberry Lemon Upside—Down Cake
Multi—Layer Cakes
— Pineapple Mandarin Cake
— Crunch 'n' Cream Chocolate Torte
— Chocolate Orange Jubilee Cake
— Triple Chocolate Fudge Cake
— Strawberry Meringue Shortcake
— Ribbon Torte
— Chocolate Raspberry Torte
— Apricot Hazelnut Cake
— Banana Spice Cake with Cinnamon Banana Frosting
— Lemon Poppy Seed Layer Cake
— Peaches 'n' Cream Cake
— Raspberry Dream Cake
— Black Forest Cake
— Double Chocolate Cake
— Carrot Cake with Orange Cream Cheese Frosting
— Twin Boston Cream Pies
— Apricot Cream Cakes
Tube and Bundt Cakes
— Orange Angel Cream Cake
— Double Chocolate Rum Cake
— Pina Colada Cake
— Hummingbird Cake
— Orange Chiffon Cake
— Tequila Orange Sunrise
— Chocolate Macaroon Ring Cake
— Chocolate Pineapple Carrot Cake
— Peach and Blueberry Pudding Cake
— Cranberry Almond Lemon Cake
— Pineapple Banana Cake
— Hazelnut Rum Cake
— Cherry Almond Cake
— Lemon Pistachio Cake
— Spicy Zucchini Cake with Brown Sugar Fudge Frosting
— Decadent Chocolate Bundt Cake
— Apple Cranberry Spice Cake
— Apricot Almond Cake
— Hawaiian Dream Cake
Coffee Cakes
— Chocolate Chip Coffee Cake
— Apricot Glazed Apple Tort
— Cinnamon Brunch Cake
— Sour Cream Coffee Cake
— Apple Sour Cream Coffee Cake
— Blueberry Pecan Coffee Cake
— Blueberry Coffee Cake
— Lemon Streusel Cake
— Chocolate Banana Coffee Cake
Loaves and Muffins
— Cranberry Banana Loaf
— Glazed Lemon Loaf
— Applesauce Loaf
— Chocolate Chocolate Chunk Muffins
— Cranberry Double Banana Muffins
— Apple Oatmeal Muffins
— Blueberry Muffins
Special Occasion Cakes
— Apricot Almond Angel Roll
— Pumpkin Pie Crunch
— Chocolate Fruit Cake
— Light Brazil Nut Fruitcake
— Medium Holiday Fruitcake
— Choo Choo Train Birthday Cake
— Cupcakes Galore
— Pumpkin Cake
— Chocolate Yule Log
— Pumpkin Cupcakes
Desserts
— Raspberry Angel Dome
— Triple Orange Delight
— Strawberry Bavarian Mold
— Chocolate Refrigerator Dessert
— Orange Soufflé Cake
— Chocolate Caramel Cream Dessert
— Peach Cobbler
— Apple Cherry Almond Dessert
— Cheery Cherry Cobbler
— Lemon Pineapple Cake Dessert
— Black Forest Trifle
— Death by Chocolate
Cheesecake
— Lemon Glazed Cheesecake Squares
— Chocolate Marble Cheesecake
— Pumpkin Cheesecake
— Plain and Simple Cheesecake
— Chocolate Toffee Crunch Cheesecake
— Fruit—Topped Mini Cheesecakes
Cookies
— Chocolate Macadamia Nut Oatmeal Cookies
— Double Chocolate Dreams
— Gingerbread People
— Rum Balls
— Peanut Butter Cookies
— Double Chocolate Chewies
— Chunky Chocolate Pecan Cookies
Bars and Squares
— Toffee Crunch Bars
— Chocolate Raspberry Almond Oat Bars
— Lots of Lemon Squares
— Chunky Butterscotch Nut Squares
— Chocolate Cherry Bars
— Caramel Filled Brownies
— Chocolate Nut Bars
— Cranberry Chip Bars
— Chewy Cherry Bars
— Caramel Pecan Bars
— Strawberry Cheesecake Squares
— Lemon Layered Bars
— Cranberry Pecan Bars
— Raspberry Dream Bars
— Butterscotch Nut Bars
— Peanut Butter Chocolate Squares
Frostings, Fillings and Glazes
— Basic Frosting Yields
— Basic Butter Yields
— Very Creamy Butter Frosting
— Cooked Creamy Butter Frosting
— Banana Butter Frosting
— Creamy Chocolate Butter Frosting
— Cocoa Butter Cream Frosting
— Very Peanut Buttery Frosting
— Creamy Peanut Butter Frosting
— Chocolate Butter Frosting
— Lemon Butter Frosting
— Chocolate Rum Frosting
— Light and Creamy Chocolate Frosting
— Chocolate Sour Cream Frosting
— White Chocolate Coconut Hazelnut Frosting
— Basic Cream Cheese Frosting
— White Chocolate Cream Cheese Frosting
— Chocolate Cream Cheese Frosting
— Quick Caramel Frosting
— Crunchy Broiled Topping
— Caramel Frosting
— Flavored Whipped Creams
— Apricot Whipped Cream Filling
— Chocolate Whipped Cream Filling and Frosting
— Pudding and Cream Filling and Frosting
— Jiffy Snow Frosting
— Chocolate Ganache
— Sweet and Sour Chocolate Frosting
— Rocky Road Frosting
— Basic Glazes
— Brown Sugar Glaze
— Chocolate Glaze
Index
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Preface

Introduction

Cake in some form plays an important role in the lives of most people, whether it is a simple morning coffee cake, a treat with afternoon tea, a lunch-box sweet, an anytime snack or an after-dinner dessert. And of course, birthdays without a cake will never happen. Cake can be as plain and simple or as elegant and decadent as the occasion calls for.

As the hours of free time available for baking decrease in today's hectic world, a baker's need for shortcuts that don't sacrifice quality increases. Anyone who bakes from scratch knows that cake baking not only can be time-consuming, but it can also end up in disappointing results. I love to bake from scratch but if there is a convenience food that saves me time and still meets my high standards for quality, I'm happy to use it as part of my baking. I call it speedy scratch baking! Starting with a Duncan Hines® cake mix is the perfect shortcut you're looking for. You're off to a good start when you start with the best. Since the cake mix ingredients are premeasured accurately and are consistently reliable, starting with a mix saves many preparation steps like measuring, sifting and creaming. A cake mix also cuts down considerably on the number of ingredients you need to create a dazzling dessert. You can still add some of the wonderful rich, flavorful ingredients like eggs, sour cream, butter, nuts, chocolate and fruits that give the cake that "homemade" distinction and taste that no bakery cake can match.

The tolerance of cake mixes is another bonus, greatly reducing the risk of a disaster dessert. Mixes are formulated to withstand minor variations such as overmixing, undermixing, oven temperature variations, measuring utensil discrepancies, different mixers and pans and a variety of added ingredients. You are almost guaranteed to be proud of your masterpiece. And if by chance you aren't, my solution is always the same: Don't apologize, just serve your cake warm with a big scoop of vanilla ice cream. Everyone will be happy and none the wiser!

Having a cake mix and a few other ingredients on hand rules out the excuse that you don't have time to bake cakes. It's a great way to be prepared for the unexpected.

In this book I've tried to include a selection of cakes that will carry you through every occasion. The recipes are easy to follow, using common ingredients that you'll have on hand or that are readily available at your local grocery store. Each chapter offers a wide variety of flavors and ingredients, and I've made suggestions for variations on the cakes and frostings to suit different tastes. I'm sure you'll think of more combinations as well. With a little imagination and creativity, the possibilities are endless.

Single-layer cakes are usually quick and easy to prepare. They are often glazed or frosted right in the pan — an ideal choice for casual entertaining, bake sales, pot luck and lunch boxes. Upside-down cakes also fall into this category. They range from the classic Pineapple to more exotic Bumbleberry.

Multi-layer cakes take more time to complete, as the layers are filled, frosted and decorated. However, the cake portion is often very simple to make. Results are well worth the extra time and effort. These lovely creations are wonderful for the special occasions when you want to impress your guests.

Bundt cakes and tube cakes include a combination of everyday and special. They are generally quick and easy to make. They lend themselves to the addition of other ingredients like nuts, pursed vegetables, fruits, etc. Their shape is always impressive. Finish these with a simple glaze, a dusting of confectioner's sugar or a frosting.

Coffee cakes are always a favorite. As the name implies, they are a perfect match for a cup of steaming coffee, cappuccino or tea at anytime of the day They aren't too sweet and often contain fresh fruit

Loaves and muffins are another favorite coffee accompaniment. These recipes usually freeze well. You can't go wrong with an extra Cranberry Banana Loaf in the freezer.

For special occasion cakes you will spend a little more time, but they are made easier with a cake mix beginning. You can even make cheesecakes — a perfect choice to serve to guests — using a cake mix to start. I also offer some recipes for holiday treats using traditional flavors you make once or twice a year like pumpkin and candied fruit. However, don't feel you have to limit the Pumpkin Cake to Thanksgiving. it's fabulous any time.

I've included a chapter called
"Desserts", which offers recipes that start with a mix but aren't really cakes. Comfort food cobblers and crumbles are made easy. You'll also find chilly desserts like trifle, mousse cakes and many make-ahead dishes here.

The versatility of the cake mix takes it far beyond the cake category. I actually amazed myself and was delighted with the recipes for cookies, as well as bars and squares. Because many of the recipes were adapted from my favorite scratch recipes to include the use of a cake mix, I find it very hard to pick a favorite. But that's not a problem, since a selection of bars and cookies make up a wonderful cookie tray.

This book wouldn't be complete without frostings and fillings to finish these masterpieces. There's one here to suit every cake so you can mix, match and choose your favorites.

Among this wide array of recipes I'm sure you'll find a few that will become your favorites to eat as well as to make. There really is something here for every taste! Treat the recipes as a beginning, adding your own personal touches, and most of all — enjoy cake mix baking!

Read More Show Less

Introduction

Introduction and a Sample Recipe

Introduction

Cake in some form plays an important role in the lives of most people, whether it is a simple morning coffee cake, a treat with afternoon tea, a lunch-box sweet, an anytime snack or an after-dinner dessert. And of course, birthdays without a cake will never happen. Cake can be as plain and simple or as elegant and decadent as the occasion calls for.

As the hours of free time available for baking decrease in today's hectic world, a baker's need for shortcuts that don't sacrifice quality increases. Anyone who bakes from scratch knows that cake baking not only can be time-consuming, but it can also end up in disappointing results. I love to bake from scratch but if there is a convenience food that saves me time and still meets my high standards for quality, I'm happy to use it as part of my baking. I call it speedy scratch baking! Starting with a Duncan Hines® cake mix is the perfect shortcut you're looking for. You're off to a good start when you start with the best. Since the cake mix ingredients are premeasured accurately and are consistently reliable, starting with a mix saves many preparation steps like measuring, sifting and creaming. A cake mix also cuts down considerably on the number of ingredients you need to create a dazzling dessert. You can still add some of the wonderful rich, flavorful ingredients like eggs, sour cream, butter, nuts, chocolate and fruits that give the cake that "homemade" distinction and taste that no bakery cake can match.

The tolerance of cake mixes is another bonus, greatly reducing the risk of a disaster dessert. Mixes are formulated to withstand minor variations such as overmixing, undermixing, oven temperature variations, measuring utensil discrepancies, different mixers and pans and a variety of added ingredients. You are almost guaranteed to be proud of your masterpiece. And if by chance you aren't, my solution is always the same: Don't apologize, just serve your cake warm with a big scoop of vanilla ice cream. Everyone will be happy and none the wiser!

Having a cake mix and a few other ingredients on hand rules out the excuse that you don't have time to bake cakes. It's a great way to be prepared for the unexpected.

In this book I've tried to include a selection of cakes that will carry you through every occasion. The recipes are easy to follow, using common ingredients that you'll have on hand or that are readily available at your local grocery store. Each chapter offers a wide variety of flavors and ingredients, and I've made suggestions for variations on the cakes and frostings to suit different tastes. I'm sure you'll think of more combinations as well. With a little imagination and creativity, the possibilities are endless.

Single-layer cakes are usually quick and easy to prepare. They are often glazed or frosted right in the pan — an ideal choice for casual entertaining, bake sales, pot luck and lunch boxes. Upside-down cakes also fall into this category. They range from the classic Pineapple to more exotic Bumbleberry.

Multi-layer cakes take more time to complete, as the layers are filled, frosted and decorated. However, the cake portion is often very simple to make. Results are well worth the extra time and effort. These lovely creations are wonderful for the special occasions when you want to impress your guests.

Bundt cakes and tube cakes include a combination of everyday and special. They are generally quick and easy to make. They lend themselves to the addition of other ingredients like nuts, pursed vegetables, fruits, etc. Their shape is always impressive. Finish these with a simple glaze, a dusting of confectioner's sugar or a frosting.

Coffee cakes are always a favorite. As the name implies, they are a perfect match for a cup of steaming coffee, cappuccino or tea at anytime of the day They aren't too sweet and often contain fresh fruit

Loaves and muffins are another favorite coffee accompaniment. These recipes usually freeze well. You can't go wrong with an extra Cranberry Banana Loaf in the freezer.

For special occasion cakes you will spend a little more time, but they are made easier with a cake mix beginning. You can even make cheesecakes — a perfect choice to serve to guests — using a cake mix to start. I also offer some recipes for holiday treats using traditional flavors you make once or twice a year like pumpkin and candied fruit. However, don't feel you have to limit the Pumpkin Cake to Thanksgiving. it's fabulous any time.

I've included a chapter called "Desserts", which offers recipes that start with a mix but aren't really cakes. Comfort food cobblers and crumbles are made easy. You'll also find chilly desserts like trifle, mousse cakes and many make-ahead dishes here.

The versatility of the cake mix takes it far beyond the cake category. I actually amazed myself and was delighted with the recipes for cookies, as well as bars and squares. Because many of the recipes were adapted from my favorite scratch recipes to include the use of a cake mix, I find it very hard to pick a favorite. But that's not a problem, since a selection of bars and cookies make up a wonderful cookie tray.

This book wouldn't be complete without frostings and fillings to finish these masterpieces. There's one here to suit every cake so you can mix, match and choose your favorites.

Among this wide array of recipes I'm sure you'll find a few that will become your favorites to eat as well as to make. There really is something here for every taste! Treat the recipes as a beginning, adding your own personal touches, and most of all — enjoy cake mix baking!

 

Sample recipe from the Single-Layer Cakes chapter:

Chocolate Cherry Cake

Serves 12 to 16

It's hard to believe the pie filling replaces the usual fat and liquid ingredients in a cake mix. But it works — very well too! With the mix and pie filling on hand it's an easy last-minute cake to prepare.

TIP
The glaze will seem thin at first but firms up on cooling

VARIATION You either love or hate the almond extract. If you love it you can reinforce the almond flavor in the glaze by adding 3/4 tsp (4 ml) to the cake.

 

Preheat oven to 350° F (180° C)
13- by 9 inch (3.5 L) cake pan, greased

CAKE
1 pkg (18.25 oz [515 g]) devil's food cake mix
1 can (19 oz {540 mL]) cherry pie filling
2 eggs

CHOCOLATE GLAZE
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter
1/4 cup (50 mL) light (10%) cream
3/4 cup (175 mL) semi-sweet chocolate chips
1/4 tsp (1 mL) almond extract
Sliced almonds, toasted (optional)

  1. Cake: In a large mixer bowl, combine cake mix, pie filling and eggs. Beat on medium speed for 2 minutes. Spread batter evenly in prepared pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack before glazing.
     
  2. Glaze: In a small saucepan, combine sugar, butter and cream. Cook, stirring constantly over medium heat until mixture comes to a boil, then boil for 1 minute. Remove from heat. Add chocolate chips and extract, stirring until smoothly melted. Spread over warm cake. Cool completely before cutting.
Read More Show Less

Recipe

Sample recipe from the Single-Layer Cakes chapter:

Chocolate Cherry Cake



Serves 12 to 16

It's hard to believe the pie filling replaces the usual fat and liquid ingredients in a cake mix. But it works -- very well too! With the mix and pie filling on hand it's an easy last-minute cake to prepare.

TIP
The glaze will seem thin at first but firms up on cooling

VARIATIONYou either love or hate the almond extract. If you love it you can reinforce the almond flavor in the glaze by adding 3/4 tsp (4 ml) to the cake.

Preheat oven to 350 F (180 C)
13- by 9 inch (3.5 L) cake pan, greased

CAKE
1 pkg (18.25 oz [515 g]) devil's food cake mix
1 can (19 oz {540 mL]) cherry pie filling
2 eggs

CHOCOLATE GLAZE
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter
1/4 cup (50 mL) light (10%) cream
3/4 cup (175 mL) semi-sweet chocolate chips
1/4 tsp (1 mL) almond extract
Sliced almonds, toasted (optional)

  1. Cake: In a large mixer bowl, combine cake mix, pie filling and eggs. Beat on medium speed for 2 minutes. Spread batter evenly in prepared pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool 30 minutes in pan on a wire rack before glazing.

  2. Glaze: In a small saucepan, combine sugar, butter and cream. Cook, stirring constantly over medium heat until mixture comes to a boil, then boil for 1 minute. Remove from heat. Add chocolate chips and extract, stirring until smoothly melted. Spread over warm cake. Cool completely before cutting.
Read More Show Less

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