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

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

 

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 13×9-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

Cooling:

·        
1 cup of sugar and corn powder

·        
½ teaspoon of chopped lemon peel

·        
4-6 teaspoons of lemonade

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
8×6-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.