For Cake:
Preheat oven to 300
nd flour 2 8-inch cake pans.
Cream the butter
For Cake:
Preheat oven to
ngredients for cake and mix well.
Grease a bundt cake pan and
FOR CAKE:Cream butter: gradually add sugar,
Heat oven to 325.
For Cake:.
In a large bowl,
For cake: In large mixing bowl, cream
For Cake:
Heat oven to 350\
-inch round cake pans with cooking spray.
FOR CAKE ~ In medium
For Cake: Combine cocoa with boiling water
For frosting: At low speed beat
For cake: Preheat oven to 325\u00b0F.
Sift cake flour once, measure, add
Fold the Cool Whip and cherry pie filling together.
Spread over bottom cake layer, place top layer over the filling.
Spread Cool Whip over cake, top with cherry pie filling.
For Cake:.
Throw everything in a bowl.
Beat with mixer for 1 minute.
Divide into 2 tins.
Cook at 140 degrees C for 25-30 minutes.
For Filling:.
Throw everything in a bowl.
Mix until fluffy.
Spread between cakes.
Instructions for Cake: Preheat oven to 400 degrees.<
een filled with the ganache filling.
Put butter and cream
Mix all together and pour half of batter into a greased 9 x 13-inch pan. Then mix filling for cake.
Method for Cake:
Preheat oven to 325\
For Cake:
Combine oil and sugar
Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan.
Dump the chopped rhubarb on top of the cake batter.
Sprinkle the sugar on the top of the rhubarb.
Pour the heavy cream over the sugar.
Bake at 350\u00b0F for 50-60 minutes, until cake springs back when lightly touched.