n additional 15-20 minutes. Cake tester should come out clean
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.
TO PREPARE CAKE:
Preheat oven to 350\
errated knife to cut Angel cake into 3 layers. Place bottom
Grease a 9-inch square cake pan. Line bottom with parchment
n wire rack.
For mocha icing, combine sifted powdered sugar
igrated through the cake, leaving delicious trails of toffee and chocolate, and
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.
Sift together cake flour, baking soda and salt;
day.
For cake: Preheat oven to
repared pan. Sprinkle evenly with toffee chips.
Bake at 350F
ith 1 tablespoons cake mix & set aside. Combine cake mix, pudding mix
he apricot then sprinkle with toffee bits.
Spread 1 cup
Coat two 9-inch round cake pans with cooking spray. At
or 9-inch round cake pans with shortening or oil
an or two 8-inch cake layers. Heat the milk and
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup toffee bits. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with remaining toffee bits. Store in refrigerator. Yields 12 to 14 servings.