he oil. Mix in the cake meal and the cocoa.
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.
rease 2 8-inch layer cake pan.
Prepare the box
aper.
Make red velvet cake mix according to package directions
Coat with cooking spray. Prepare brownie mix according to package directions
emoveable bottom.
For the brownie cake; in a saucepan combine 1
grees. Spray 3 9 inch cake pans with cooking spray.
175 degrees C).
Sift cake flour, 1 tablespoon sugar, and
ine three 8-inch round cake pans with parchment paper.
Preheat oven to 375\u00b0F (190\u00b0C).
Grease a 15 x 10-inch or larger baking pan.
Put Brownie Mix in a large bowl.
In a small saucepan, bring butter or margarine and water to a boil.
Add to Brownie Mix. Add sour cream, eggs and baking soda.
Blend well.
Pour into prepared pan.
Bake 20 to 25 minutes, until a toothpick inserted in center comes out clean.
Prepare Cocoa Icing.
Frost cake while still hot.
Makes one large cake.
Heat oven to 350\u00b0.
Grease and flour round pan, 8 x 1 1/2-inches.
Mix all ingredients, except whipped cream and chocolate; spread in pan.
Bake about 35 minutes or until top appears dry.
Cool 10 minutes; remove from pan.
Cool cake completely.
Top with whipped cream and chocolate.
Refrigerate any remaining cake.
Prepare brownies according to package directions, using a 11x7 inch baking pan.
Cool.
Whisk fruit spread in a small bowl until smooth.
Cut brownie crosswise in half.
Place half of brownie, flat-side down on serving dish.
Spread with fruit spread and 1 cup whipped topping.
Place second half of brownie, flat-side down, over bottom layer.
Spread with remaining whipped topping.
Arrange strawberry halves on whipped topping.
Drizzle chocolate sauce onto cake before serving.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
*note: this chocolate cake recipe makes 10 servings based on
CAKE.
Preheat oven to 375F;
Combine creamed mixture with dry brownie mix, folding and pressing batter