Mix butter, cake box mix, eggs, sugar and oil until smooth. Stir in sour cream; don't overmix.
Pour into greased Bundt pan. Bake at 325\u00b0 for 1 hour.
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.
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
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.
side. Cream 1 cup of butter, gradually add 2 cups sugar
Place all cake ingredients in a mixing bowl.
Mix on slow speed with electric mixer for 1 minute, then on medium speed for 3 minutes or until well-mixed.
Pour into a greased and floured tube pan (or Bundt pan).
Bake at 325\u00b0F for 1 hour.
(Test to see if done with a toothpick.).
Boil dressing ingredients 2 to 3 minutes.
Pour over hot cake while still in pan.
Let cool completely in pan before turning out.
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
Mix cake mix according to package directions.
Bake in two layers.
When cool, split layers to make four layers.
Mix coconut, sour cream and sugar.
Set aside 1 1/2 cups of mixture and spread the rest over the cake layers.
Mix the reserved 1 1/2 cups of the coconut mixture with Cool Whip and spread over top and sides. Refrigerate for three days before cutting.\tUse Duncan Hines butter cake mix and an extra pack of coconut to spread over top and sides of cake.
Cook cake according to package directions in 9x13-inch baking pan.
Let cake cool for 5 minutes.
Mix cream of coconut & sweetened condensed milk together.
Pour over cake.
Let cake cool completely.
Use cool whip for icing.
Sprinkle with as much coconut as desired.
Drain pineapple.
Melt butter in 9-inch square pan.
Remove from heat and stir in brown sugar.
Arrange pineapple and cherries. Prepare cake mix as directed on package and pour over.
Bake at 350\u00b0 for 40 to 50 minutes until done.
Loosen edges, cover with serving plate, turn over and lift off pan.
Bake cake mix as directed, baking for a shorter time than given on the box for a 9 x 13-inch pan.
Cut rest of ingredients together to make crumb topping.
Spread over baked cake and return to oven for 10 minutes.
Cool slightly and then sprinkle with confectioners sugar.
Serve warm or cold.
Preheat oven to 350\u00b0.
Grease and flour two 9-inch round cake pans.
Beat together butter, sugar and eggs.
Add flour, baking powder, salt and milk.
Beat on low until mixed well. Beat on high about 3 minutes, scraping sides of bowl.
Pour batter into pans. Bake 20 to 25 minutes or until done.
Cool in pans 10 minutes before removing.
Split layers in 1/2.
Spread Lemon Filling between layers.
Top with Butter Frosting.
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
Mix together cake mix, eggs, sugar and oil until smooth.
Stir in sour cream making sure not to overmix.
Pour into a greased and floured bundt pan.
Bake in a 325\u00b0 preheated oven for 1 hour.
If top gets to brown cover with aluminum foil.
Let cake cool before removing from pan.
Yields 10 - 12 slices.
Mix cake mix, oranges, eggs and oil together for 2 minutes on medium speed mixer. Pour into 2 greased and floured cake pans. Bake at 350\u00b0 for 25-30 minutes. Cool cake completely.
Combine first 3 ingredients.
Let set overnight in refrigerator.
Mixture should be chilled.
Next day, prepare cake according to package directions for 2 (8-inch) layers.
Cut each 8-inch layer in two, making 4 (8-inch) layers.
Turn cut side up; slice off brown layer, leaving cake open so topping can sink in. Spread coconut between layers.
Let stand 3 days in refrigerator. Coconut mixture may need to be spooned on periodically while cake is chilling.
Super moist.
Super good.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Cream butter and sugar until light and fluffy.
Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat.
Fold flour into creamed mixture alternating with milk, beginning and ending with flour.
Spoon into greased 20cm square cake tin.
Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into centre comes out clean.
Allow to cool in tin 5 minutes before turning out. Cool completely before icing.