Italian Sponge Cake (Pan di Spagna):
Place egg
rease a 10 inch round cake pan with 1 Tbs butter.
n 8-inch diameter shallow cake pan 2 inches deep with nonstick
f a 9-inch round cake pan with butter or nonstick cooking
grees. Lightly butter 9-inch cake pan.
For the Apples: Place
Grease and flour bundt pan.
Set aside.
Preheat
egrees.
Grease High sided cake pan (preferable moveable bottom) can use
9 or 10-inch cake pan.
Pour half of the
lour a 9 inch round cake pan.
Slice rhubarb stalks into
eluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix
For Cake:
Preheat oven to 300
350 degrees. Grease a cake pan or heatproof bowl and dust
ceberg-shaped cake pan with flour. If an iceberg-shaped cake pan is unavailable
Grease an 8 inch springform cake pan and sprinkle with flour. For
Spray a 9x13-inch cake pan with non-stick cooking spray.
Put mini marshmallows in pan.
Mix pie filling and Jello in small bowl and set aside.
Make cake according to package directions and pour over marshmallows in pan.
Drop pie filling and Jello mixture by spoonfuls over cake.
Bake for 35-40 minutes at 350.
IT IS A SURPRISE WHEN MARSHMALLOWS COME TO THE TOP AND THE FILLING ENDS UP ON THE BOTTOM!
n the bottom of your cake pan.
Mix together the flour
Line base and sides of a 9-inch round springform cake pan with plastic wrap or foil. Cut each cake roll evenly into thirds.
Tightly pack rolls in a single layer cut-side up over base of prepared pan. Spread vanilla ice cream evenly over rolls and smooth surface. Freeze for 1-2 hours or until firm.
Remove cake from pan; transfer to a large serving plate or cake board. Arrange scoops of ice cream, gelato or sorbet over top. Freeze until ready to serve.
rease a 10-inch round cake pan and sprinkle with flour.
Heat oven to 350*.
Melt the 3 T butter in a 9 inch round cake pan.
Stir in the brown sugar and water.
Sprinkle with coconut and pecans.
Set aside.
In mixing bowl, mix the flour, sugar, cocoa, brown sugar, and baking powder.
Add milk, butter, eggs and vanilla.
Beat on med for 1-1/2 minutes.
Spread batter into prepared pan.
Bake for 45 minutes or until cake tests done.
Cool on wire rack for 5 minutes.
Loosen the sides and invert onto cake plate.
Sprinkle with chocolate chips while still warm.
In a small saucepan, heat water and butter until butter is melted. S.
tir in brown sugar; mix well.
Pour into a greased 13x9 inch cake pan.
Sprinkle with coconut, chips, pecans and marshmallows.
Prepare cake batter according to directions; carefully pour over marshmallows.
Bake at 325F for 55-60 minute or until a toothpick inserted near the center comes out clean.
Cool for 10 minute before inverting onto a platter.
Serve with vanilla ice cream.