yers of chocolate cake, following package instructions for 8-inch cake pans. Let cool
Cream butter and sugar until fluffy.
Add egg yolks; mix well. Sift together flour, baking powder and salt.
Add alternately with milk, starting and ending with flour mixture.
Add cooled melted chocolate and vanilla. Fold in egg whites and chopped nuts. Pour into 2 greased 8-inch cake pans or one 9 x 13-inch pan. Bake at 350\u00b0 for 40 to 45 minutes or until cake tester comes out clean.
25\u00b0.
Coat 2 8-inch cake pans with cooking spray and
Mix dry ingredients well.
Add fat and half of the milk.
Beat until creamy.
Mix in remaining milk, vanilla and eggs.
Add chocolate and beat until creamy.
Pour into two 8-inch cake pans, greased and floured.
Bake at 350\u00b0 for 30 to 35 minutes, or until done.
Frost with creamy chocolate frosting.
rease a 10 inch cake pan and a 8 inch cake pan with butter and
nd line a 9 inch and an 8 inch cake pan with parchment paper
0 degrees. Grease two 8- or 9-inch cake pans and cover pan
nd transfer half to an 8 inch cake pan.
Roll 1/3
o 350\u00b0F. Grease two 8 inch cake pans. In a saucepan, heat
In a four quart serving bowl drop one 8 inch layer cake.
Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
Repeat layers, and refrigerate.
You may want to garnish with lemon slices to add that pretty touch.
ach package makes two 8 or 9 inch layers or one 9
00b0F. Grease 2 - 8 inch cake pans.
Prepare cake according to package directions
oftened. Grease and line an 8-inch cake pan with parchment. Preheat oven
urn into a 7 or 8 inch cake tin lined with buttered greaseproof
00b0F. Grease and flour 2 - 8 inch cake pans. In a saucepan over
50\u00b0F. Lightly grease two 8-inch cake pans. Line the bottoms with
hird. Butter and flour two (8-inch) cake pans.
Sift flour, baking
o 350\u00b0F. Grease an 8 inch cake pan and line with parchment
25\u00b0F. Grease a deep 8 inch cake pan and line base and
Preheat oven to 350\u00b0F. Grease and flour 2 - 8 inch cake pans.
In a mixer on medium speed, beat together cake mix, cinnamon, oil and eggs for 2 mins. Stir in carrots. Divide batter evenly between pans and bake for 25-30 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
Combine dulce de leche and pecans. Place 1 cake layer on a cake platter. Spread dulce de leche over top then cover with second cake layer. Spread frosting over top and sides.