Preheat oven to 180\u00b0C (375\u00b0F).
Grease non stick cake pan
Beat together eggs, oil and sugar, beat until light & fluffy.
Add flour, salt & baking powder.
Mix well with electric beater.
Pour into baking pan & bake for approx 15-20 minutes.
PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.
deep, 8 inch round cake pan with oil. Line base
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.
In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites.
Beat on low speed for one minute.
Pour into 13 x 9 x 2-inch baking pan coated with non-stick cooking spray.
Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean.
Cool.
In a mixing bowl, combine milk, lemon extract and vanilla pudding mix.
Beat on low speed for 2 minutes.
Fold in whipped topping.
Spread over cake.
Store in the refrigerator until ready to serve.
In a mixing bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2\"-inch baking pan coated with nonstick cooking spray. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool.
In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
*note: this chocolate cake recipe makes 10 servings based on
x 2 inch round cake pans with vegalene spray.
b>cake pans.
1.\tCream together peanut butter and butter until fluffy
***Cake Recipe***.
Adjust an oven rack
cup of butter until light & fluffy.
Add granulated sugar & zest
aintain temperature.
For the Cake, butter a springform pan (
pray three 8-inch round cake pans with nonstick cooking spray
ightly grease three 8\" round cake pans with nonstick cooking spray
pray three 8-inch round cake pans with nonstick cooking spray
illed as the richest carrot cake recipe ever.
Lightly grease and
butter 5 minutes or until light & fluffy.
Add the eggs, one
For the cake:.
Line 3 (9-inch)