Successful Cakes For Fund (Part 2) - Angela’s chocolate almond butter cake, Ice lemon cookies

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Angela’s chocolate almond butter cake 

‘I love chocolate. I love hot butter cake. This combination cheers me up. The children love eating them with a top layer of candy,’ .

Prepare: 20 minutes + cooling

Bake: 25 minutes

Yield: 16 portions

·         2 cup of all-purpose flour

·         ½ cup of sugar

·         1 cup of cold butter, diced

·         1 packet of soft almond chocolate mixture (13 x 9 inch pan)

·         8 packers of striped chocolate Kisses of Hershey, opened

·         8 Hershey’s Hugs candies, opened

·         ½ cup of M&M’s small candy


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Angela’s chocolate almond butter cake

  1. In a big bowl, mix the flour and sugar; add the butter until spongy. Apply to the greased 13x9-inch pan bottom. Bake at 350 degrees from 17 to 20 minutes or until slightly brown. Cool in a rack.
  2. Prepare the chocolate according to the instruction. Bake 23-28 minutes more or until the toothpick inserted comes out (Don’t bake too much). At once, sprinkle the Hugs, Kisses and M&M’s, spread and press a little bit. Cook in a rack.

Ice lemon cookies

‘I collect the recipes from all over the world. When I find a wonderful one, I will reuse and reuse.

Prepare: 20 minutes

Bake: 15 minutes/batch + cooling

Yield: 4 dozens

·         2 ½ cups of all-purpose flour

·         1/3 cup of sugar

·         1 tablespoon of chopped lemon peel

·         1 cup of cold butter, diced


·         1 cup of sugar and corn powder

·         ½ teaspoon of chopped lemon peel

·         4-6 teaspoons of lemonade

Description: Description: Description: Description: Ice lemon cookies

Ice lemon cookies

1.    In a big bowl, mix the flour, sugar and lemon peel; add the butter until spongy. Move to a clean surface; knead the flour slightly until smooth, about 2 minutes. Divide into halves.

2.    On a surface covered with flour, roll each part into an 8x6-inch rectangle. Cut into 12 2-inch squares; cut these squares into 24 triangles. Put them in 1-inch distance on an ungreased tray.

3.    Bake at 325 degrees in 15-18 minutes or until brown. Take it out, move to a rack so that it is cool.

4.    In a small bowl, mix sugar and corn powder, lemon peel and enough lemonade to be condensed. Sprinkle to the cakes; leave them until condensed.

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