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.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
*note: this chocolate cake recipe makes 10 servings based on
Prepare cake mix according to directions.
Pour into unbaked pie shell.
Pour warm sauce gently over the cake batter.
Sprinkle with chopped nuts or coconut.
Bake at 350\u00b0 for 50 to 55 minutes until cake springs back when touched and crust is brown.
Best when served warm.
For richer cake, use double amount of sauce.
Mix cake mix.
Combine ingredients (except the water).
Stir over low heat until mixture comes to a boil.
Add water and again boil.
Boil 1 to 2 minutes.
Remove from heat; let cool.
Pour cake batter into pie shell.
Pour the lukewarm batter in gently. Sprinkle with nuts.
Bake in a preheated 350\u00b0 oven for 50 to 55 minutes.
Best served warm.
Combine bottom layer ingredients in a saucepan.
Cook, stirring constantly just to boilng, lower heat and simmer gently 2 to 3 minutes.
Set aside.
For cake layer, blend eggs, sugar& butter.
Beat 2 to 3 minutes.
Alternately beat in milk& flour/baking powder mix.
Add vanilla.
Pour into unbaked pie shells.
Pour chocolate mixture over top of batter.
Chocolate will be very runny but will thicken and\"sink\" below batter as it bakes.
Bake at 350\u00b0 for 35 to 40 minutes.
To make chiffon cake: Let egg whites
aking pan. I double this recipe and use a bundt pan
For the cake:.
Line 3 (9-inch)
ake:
BOTTOM LAYER (cake):
Bake according to directions
***Cake Recipe***.
Adjust an oven rack
econd half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for
Make cake recipe as directed, add 1/4
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.
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.