Blend all ingredients, except eggs, at medium speed for 2 minutes.
Add eggs, one at a time, and beat for 1 minute after each egg.
Pour into greased and floured Bundt cake pan.
Bake at 350\u00b0 for 45 minutes.
Cool 15 minutes in pan before turning out.
Preheat oven to 160\u00b0C.
Butter and flour 24cm bundt cake tin.
Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
Beat until just combined.
In a clean dry bowl beat the egg whites with 50g sugar until stiff.
With a metal spoon carefully fold egg whites into torte mixture.
Pour into bundt cake and bake 1 hour.
Sprinkle with icing sugar to serve.
Preheat oven to 350\u00b0F.
Mix together the dry ingredients.
Add eggs, pumpkin and oil.
Blend in nuts.
Grease and flour either a bundt cake pan or two 9 inch cake pans.
Bake for 30 minutes.
In a separate bowl mix all of the frosting ingredients and mix well.
Frost when cake is cool.
If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
Enjoy with family and friends.
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
afe Bundt pan with sugar, shaking to coat well.
Combine cake
Mix cake as directed on package.
Pour half into greased and floured Bundt pan.
Put about 1/2 can of cherry pie filling into center of cake.
Do not touch sides of pan with cherry filling. Pour the rest of cake mix over the top.
Bake for 40 to 45 minutes at 350\u00b0.
Serve with Cool Whip or ice cream.
ans or one 10 inch Bundt pan.
In a small
bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans
Mix first 6 ingredients together. Stir in 1 can cherry pie filling, 1 cup chocolate chips, 1 cup chopped walnuts. Stir with spoon until well mixed. Grease and flour bundt cake pan. Pour into pan and bake at 350\u00b0 for 1 hour.
Mix cake mix, eggs oil and vanilla with mixer.
The batter will be very thick and heavy.
Add cherry pie filling and mix with mixer.
Add chocolate chips and stir with wooden spoon.
Grease bundt pan and fill with batter and level out.
Bake at 350 degrees for 50 to 55 minutes or until cake test done.
Cool in pan for 15 minutes and remove from pan.
When cooled sprinkle with confectionery sugar.
Heat oven to 350\u00b0F. Grease 12 cup Bundt cake pan. Prepare cake mix as directed, adding 1 tablespoon lemon zest and coconut. Transfer to pan. Bake for 50 - 55 mins or until done. Let cool for 20 min. Remove from mold, cool completely.
In a bowl, combine icing sugar, milk and 1 tablespoon lemon juice. Stir until thick glaze forms. If glaze is too thick, thin with more lemon juice. If too thin, add more icing sugar. Drizzle over cake. Garnish as desired.
atter.
Grease a 10\" bundt pan; pour batter inches Bake
Blend first 8 ingredients.
Stir in nuts, chocolate chips and cherry pie filling.
Bake in sprayed or greased Bundt pan at 350\u00b0 for 1 hour.
Make glaze with milk and confectioners sugar. Drizzle with small spoon when cake is cool or almost cool.
Grease 12-cup microproof Bundt-type pan; chill.
Sprinkle with 1 tablespoon sugar; shake well to coat.
Mix remaining ingredients except glaze.
Follow cake directions.
Pour into pan.
On cook cycle, cook 18 to 20 minutes.
Rotate overnight every 5 minutes. Let stand 10 minutes.
Drizzle White Cap Glaze over cake.
Let stand until glaze sets.
Serve.
r>Grease an 8 inch bundt pan.
Dust with flour
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.
oaf pans, or into a Bundt pan.
Bake in a
Mix cake mix, jello, oil and 1/2 cup water.
Beat 2 minutes. Add eggs, cherries and remaining water.
Beat 1 minute.
Bake in 2 or 3 (9-inch) greased and lined cake pans in 350\u00b0 oven for 30 to 35 minutes.
Cool.
Frost layers with uncooked cherry chocolate icing (recipe follows).
Preheat oven to 350\u00b0. In large bowl, combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in cherry pie filling, chocolate bits and nuts. Pour into greased and floured Bundt pan. Bake 1 hour or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool completely. Put it on a fancy plate and sprinkle with confectioners sugar.
Cream butter and sugar until fluffy.
Beat egg yolks in separate bowl until light and lemon colored.
Blend into creamed mixture. Sift the dry ingredients well.
Add to creamed mixture alternately with the milk blending well.
Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.