For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
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.
Bake cake according to directions on box
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
Add berries; mix until blended well.
Pour into greased and floured 9x13-inch pan.
Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
Allow cake to cool completely.
In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
Frost cake, chill and serve.
Preheat oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Combine the cake mix, eggs, oil, and jam.
Mix well. Stir in the raisins and pecans.
Pour into the prepared pans. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into center of the layers.
Remove from the pan and cool on a rack. Frost with Easy Caramel Frosting.
Preheat oven to 325\u00b0.
Grease bottom of two 8-inch cake pans. Line bottom of pans with wax paper.
Grease and flour waxed paper and sides of pans.\tMix cake by directions on box.\tAdd jam, raisins and nuts.
Mix well.
Pour in pans.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool in pans for 10 minutes.
Turn out on wire racks.
Remove wax paper and cool completely.
Cream butter and sugar together.
Add beaten egg yolks and water.
Mix well.
Add spices and soda to flour.
Mix jam and flour with other ingredients.
Add egg whites last.
Bake 45 minutes.
No temperature was given in this recipe.
I suggest 350\u00b0.
Make the cake recipe as directed, add the rum to the mix.
Bake the cake in a rectangular glass dish preferably, you don't have to grease it.
Mix the evaporated milk, condensed milk and whole milk.
When the cake is still hot, poke it with a fork and pour the milk mix on the cake slowly until is all absorbed.
Put the cake in the refrigerator until is cold.
Spread the Cool whip on the cake and serve it in squares.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
or use your own vanilla cake recipe).
Reserve about 2 cups
Mix cake according to directions on box, except leave out 1/2 cup of the water it calls for and add the jam.
Cook as usual.
Pour cake mix into large mixing bowl.
Add dry gelatin, blackberry juice, oil and eggs.
Beat well with mixer.
Pour batter into a Bundt or small tube pan and bake at 325\u00b0 for about 1 hour and 15 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Combine the blackberries, sugar, cinnamon, and nutmeg in a bowl until evenly blended. Spread evenly into the prepared baking dish. In a separate bowl, stir together the cake mix and margarine until crumbly. Sprinkle evenly over top of the berries.
Bake in the preheated oven until the mixture is bubbly, and the topping is golden brown, 40 to 45 minutes.
Preheat an oven to 350 degrees F (175 degrees C).
Place the cake mix into a mixing bowl, and work in the butter until the cake mix resembles corn meal. Spread the berries into a 9x13-inch glass baking dish, and sprinkle evenly with the crumb topping.
Bake in the preheated oven until the berries are tender, and the crumb topping is golden brown, about 30 minutes.
Place one layer on a serving platter.
Spread lime curd on layer then spread a bit of whipped cream, place 1/3 of the berries on the whipped cream.
Top with the other layer.
Spread whipped cream over the cake and arrange berries on top.