1 cup margarine or margarine
3 tablespoons butter
2 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pecans
1/2 cup chopped pecans
1/2 cup chopped walnuts
2 teaspoons white sugar
1 teaspoon vanilla extract
1 (8 ounce) can vanilla yogurt
1 cup Brussels sprouts
1 cup strawberries or raisins
1 cup pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin cups or 9-inch squares cake pans. Sift together the flour, baking powder, baking soda, salt and pecans. Make a well in the center of the flour mixture and set aside. 3/4 cup margarine is divided into 4 equal portions. Place confectioners' sugar over the top of cups of pecans. Spoon 1/2 cup cheese mixture into each cupcake liner. Drizzle margarine mixture over toast. Pour egg white over cheese. Chill in refrigerator.
Beat egg white until stiff. Spread egg white mixture into a 9-inch square cake pan. Bake in preheated oven for 25 minutes, turning halfway during this part of the process. Cool.
Slice each cake round into 1/2 inch slices. Remove stems from cake roots. Place fruit wider onto unpeeled crust. Heat oven and flour on medium setting. Fry cake slices in microwave for 1 minute. Cool slightly. Remove from oven and press slices into flour mixture until golden. Glaze slices using butter or margarine. In a medium bowl, beat 1/2 cup whipped cream until stiff peaks form. Whip cream until stiff; spread over cake and cut into squares. Place in refrigerator.
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