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.
gg yolks and 1/4 cup sugar until fluffy.
In
br>Sift flour and 1 cup sugar together three times.
Prepare cake batter according to box directions. Set aside. Stir cream cheese, sugar and egg together then stir in chocolate morsels and coconut. Spoon cake batter evenly into 24 paper lined muffin cups, filling each cup 1/2 full. Drop cream cheese mixture by rounded teaspoons full evenly into the center of each cup cake. Bake at 350 degrees for 19 to 22 minutes or until tooth pick inserted in center of cup cake comes out clean. Cool cup cakes in pan or wire rack for 15 minutes. Makes 2 dozen.
2 minutes or until the cake springs back when lightly touched
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.
nch round cake pan.
Place dried fruit, 1/2 cup water
Place 1 cake layer on a cake plate and spread half the frosting over sides and top. Press half the coconut around sides and over top.
Beat cream in a large bowl with an electric mixer until soft peaks form. Add raspberries; fold until just combined. Spread raspberry cream over top of cake on plate.
Spread half the remaining frosting over sides of remaining cake. Place cake on top of cream. Spread top of cake with remaining frosting. Press remaining coconut around sides and over top of cake. Refrigerate for 30 mins.
owl cream butter and 1 cup sugar with an electric mixer
Lightly grease an 8 inch cake pan and line with parchment
ver the top of the cake, spreading with a fork to
lightly thickened. Drizzle ganache over cake. Decorate with chocolate curls.
atter alternately with 3/4 cup water, until well combined. Pour
Heat oven to 300'.
Grease and flour a bundt pan.
In large bowl mix bananas, cake mix, pudding mix, oil, eggs, and vanilla.
Beat with mixer until smooth.
In a small bowl mix remaining ingredients.
Pour half of the batter into pan, top with brown sugar mixture, and cover with remaining batter.
Lightly swirl with knife (don't over do it).
Bake for 55-60 minutes.
Cool in pan for 10 minutes, remove, and allow to cool on rack.
Lightly dust with powdered sugar, if desired.
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add 3/4 cup milk and 1 1/
For the Cake: Set oven rack in middle
ompletely.
Fill and frost cake with whipped cream.
wo 8- or 9-inch cake pans and cover pan bottoms
Preheat oven to 350\u00b0F.
Grease 13x9 inch baking pan with shortening or oil spray.
Mix all ingredients together until well blended.
Spread evenly into greased baking pan.
Bake at 350\u00b0F for 25 - 30 minutes, or until knife/toothpick inserted in center comes out clean.
**For Apple Spice Cake:** add 3 apples (cored, peeled, and chopped in food processor) to batter.