reserves.
Brush over warm cake.
Cool completely.
At
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.
Simple Raspberry Sauce: Puree thawed raspberries in
dium bowl, stir together the cake mix, vanilla pudding mix, and
FOR THE CAKE: Place eggs in blender container
Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly
Prepare cake mix as directed in 9\" round cake pans.
Prepare mousse mix as directed except use the milk and liqueur for the liquid.
Split each cake layer in half horizontally with a serrated knife.
Place bottom of one layer on a cake plate.
spread with 1/3 cup of the fudge topping.
Spread 1/2 cup of the mousse over the fudge topping.
Repeat layers two more times.
Top with last cake layer.
Finish frosting the cake with the remaining mousse.
Cover and chill throughly.
Garnish with fresh raspberries before serving.
Follow directions on cake box, substituting champagne in place
nch round pans.
Beat cake mix, water, oil and eggs
Prepare cake mix according to package directions.
Stir in 1 cup chocolate chip morsels.
Spread batter into 2 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 25 to 30 minutes or until wooden pick comes out clean.
Cool in pans on wire racks for 10 minutes.
Remove from pans and cool completely on wire racks.
In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
Let cool completely before spreading onto cake.
Preheat oven to 350\u00b0F.
Line a 9x13-inch\" baking pan with nonstick foil.
Combine cake mix, eggs, oil, water, pecans, and Chambord. Fold in raspberry chocolate chips.
Pour into prepared baking pan and smooth.
Bake 35-40 minutes. Cool to room temperature before cutting.
Dust with sifted confectioners' sugar before serving.
n pan 10 minutes. Lift cake from pan by foil and
5 L) metal cake pan; set aside.
Mix dry ingredients.
Add oil, water and eggs (one at a time). Don't overbeat.
Break up 1/2 package of frozen raspberries (save other 1/2 for icing) and add to batter.
Bake at 350\u00b0 until golden.
For best results, use 3 (8-inch) cake pans.
Grease 2, 8\" cake pans with butter-flavored crisco
For the chocolate cake batter:
Preheat the oven