ound the cake tin.
r two 9\" round cake pans.
Cake: combine the flour, sugar
Preheat oven to 350 degrees. Spray two 8\" pans with cooking spray (or spray bundt pan).
Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
Stir in chocolate chips by hand then pour batter evenly into pans.
Bake for 30-35 minutes (or 40 minutes for bundt pan) until done. Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pans.
Cool completely before frosting.
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.
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.
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.
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.
4 cup of the dark rum, pour over chopped fruit
vernight or several days.
CAKE MIXTURE; Beat butter and brown
tra-tall cake scraper (
n 8-inch (~20cm) square cake tin.
Half, wash and
lour bundt or angel food cake pan. Sprinkle layer of pecans
aking these instead of a Christmas cake, make sure to let every
Peppermint Vanilla Cake:
For the strawberry cake:
Whisk together the flour
nto an ungreased angel food cake pan.
Bake in preheated
Make cake recipe as directed, add 1/4 cup of dark rum to the
lat.
Bake the large cake for 2-3 hours and
This recipe is best made the day before you want to serve it. Make cake according to package. Bake in greased 9 x 13-inch pan. Allow to cool. Make holes all over cake with a long-tined fork. Add milk to cream of coconut until it measures 2 cups. Mix slowly. Pour over top of cake. Spread whipped topping over top and sprinkle on lots of coconut. Place in refrigerator. Stays moist 3 to 4 days.
Use 8-inch round cake pan.
Brush pan with
00b0F; spray a nine-inch cake pan with nonstick cooking spray