ur fridge can house the cake periodically through out the prep
br>Stir (by hand) dry cake mix, oil and eggs in
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
:
Mix together 1/4 cup cake flour, sifted, 1-1
Use a microwaveable coffee mug.
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla flavouring. . and mix again.
Put your mug in the microwave and cook for 1 minute or until middle is slightly ferm at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. EAT!
This can serve 2 if you want to feel slightly more virtuous.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Cream Crisco, butter and sugar until light and fluffy.
Add eggs one at a time, beating after each.
Sift flour together with baking powder, then add milk, vanilla, salt and food coloring. Bake at 325\u00b0 for 1 hour in sheet cake pan.
tir until smooth.
Cut cake into pieces and pour ganache
lightly.
Stir; spread over cake.
Yield: 24-30 servings
Cream sugar, butter and vanilla.
Sift together cake flour and baking powder three times.
Add to creamed mixture alternately with milk.
Stir in almonds.
Gently fold in the egg whites.
Pour into two greased and floured 9 x 1 1/2-inch round baking pans. Bake at 375\u00b0 for 30 minutes.
Cool for 10 minutes before removing from pan.
hocolate chips and 1 teaspoon cake flour in a small bowl
Cream butter until light.
Add and beat well 6 whole eggs. Alternate 4 cups cake flour, 3/4 c. sweet milk and 1/2 tsp. vanilla almond flavor.
After all ingredients are combined, beat at high speed for 1 minute.
Bake in greased and floured pan for 2 hours at 300\u00b0.
Cool in pan, do not invert Yields 20 pieces.
Do not open oven during cooking.
Heat oven to 350\u00b0. Grease and flour to layer pans. Cream shortening, sugar and eggs until fluffy. Beat 5 min, on high. Blend flour, cocoa, baking powder, soda and salt. Add alternately with water and vanilla. Mix on low. Pour into pans. Bake about 35 min. Cool. Split each layer crosswise into two layers. (You will have a 4 layered cake.) Spread whipped topping or sweetened whipped cream between layers. Frost with Brown Beauty Icing. Cake will keep 2 to 3 days in refrigerator.
nd flour two 9-inch cake pans with 2-inch high
10 to 15 minutes.
CAKE:
Adjust oven rack to
rease and line 8-inch cake tins.
Sift flour and
ILLING:
combine 2 tbls cake mix, brown sugar and cinnamon
Cake Instructions.
1. Preheat oven