http://chalkstreamflyfishing.co.uk/ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ During the Spring, I took a Technical Writing course and we had to create an instruction manual. A “how-to” of sorts. I had to think for awhile about what I could possibly instruct someone else to do.
opcje binarne bankier.pl I hadn’t yet started my blog, so I didn’t have a lot of recipes or any pictures to use, but I decided that a how-to manual for making a cake would work perfectly for the project!! Now, keep in mind that this was also before I started making cakes from scratch, so the recipe calls for boxed cake mix and canned frosting – but those can easily be substituted for your favorite homemade variety!
http://villageofcobb.com/?olko=fare-trading-online-gratis&0e3=db They turned out super moist and quite delicious. My co-workers gobbled them up, and K & I had our fair share as well. And I got an “A” on the assignment, to boot! WIN!
1 box of chocolate cake mix (any variety)
2 eggs (beaten)
2 – 21oz cans of cherry pie filling
1 container of cheesecake frosting
1 cup chocolate chips (optional)
- Heat the oven to 350 degrees, and spray your baking pan with cooking spray.
- Crack the eggs into the mixing bowl and whisk.
- Add the cake mix, 1 ½ cans of the cherry pie filling, and chocolate chips, if desired. Use the mixer to combine all ingredients.
- Spread the batter into the pan and put in the oven for 40 minutes (until toothpick inserted comes out clean).
While the mix is baking, mix the remaining ½ can of cherry pie filling with the container of cheesecake icing.
When the cake is done baking, remove it from the oven and allow to cool completely, approximately 1 hour. Once cooled, remove from the pan and lay on foil to apply the frosting. Apply frosting liberally, and then cut to your preferred bar size.