d an 8 inch cake pan with parchment paper
orced). Grease a 20cm square cake pan and line with paper
deep 7 inch square cake pan and line base and
-inch square cake pan.
Make the Cake: In a medium
Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and pecans. Pour batter into a greased and floured 15x10 jellyroll pan.
Bake at 350\u00b0 for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean. Remove from oven, top warm cake with marshmallows and return to oven for 5 more minutes.
For the frosting, combine all ingredients with a mixer until well mixed.
Drizzle chocolate frosting over warm cake.
Cool completely.
3x9\" baking pan.
For cake, in large bowl, beat together
Place oven rack in the center of the oven and preheat to 350\u00b0. Place all ingredients in a large mixing bowl.
Blend with electric mixer on low speed for 1 minute.
Scrape down sides of bowl with spatula.
Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed.
Pour batter into prepared pans. Place in an oven and bake 40 - 42 minutes until the cake springs back when lightly pressed with your finger.
When done cool on racks.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Line a 7 inch springform pan with the chocolate cake, flattening with your hands to fill.
Combine heavy cream and chocolate over low heat, stirring, for 3 mins, or until chocolate melts and mixture is smooth. Add liqueur. Chill for 1 hour.
Beat chocolate mousse for 1-2 mins, or until mixture is thick. Transfer to prepared pan, smooth surface and chill for 3 hours, or until set. Transfer to a serving platter and dust with cocoa powder. Top with berries and serve.
Cream together butter or margarine with the sugar in a large bowl of an electric mixer.
Add eggs, one at a time.
Add vanilla. Sift together flour, salt and cocoa.
Slowly add to batter.
Add peanuts.
Bake for 30 minutes in 9 x 13-inch pan at 350\u00b0.
While cake is fresh from the oven and still warm, top with marshmallows. Ice with Georgia Mud Cake frosting.
Cream together the sugar, 1 cup of margarine and cocoa.
Beat eggs with vanilla.
Add flour.
Beat well.
Add coconut, coconut extract and chopped nuts.
Spread in a 9 x 13-inch cake pan (well-greased).
Bake at 350\u00b0 for 30 to 40 minutes.
Immediately after taking from the oven, spread with marshmallow cream.
Spread with Mississippi Mud Cake Frosting.
Cream together butter, sugar and eggs, then add dry ingredients, mixing well.
Pour into oblong pan and bake at 350\u00b0 for 30 to 40 minutes.
Pour marshmallow cream over hot cake.
Cool. Top with Icing for Mississippi Mud Cake.
Grease and flour 13 x 9 x 2-inch baking pan.
Preheat the oven to 350\u00b0.
In large mixing bowl, cream butter and sugar until light.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, salt and cocoa; stir into creamed mixture.
Add pecans, coconut and vanilla; beat well. Turn the batter into prepared pan, smooth the top.
Bake for 30 to 35 minutes.
Test with a wooden pick.
Remove from oven; sprinkle top with marshmallows.
s smooth.
* Heat the mud cake molds, oil them and fill
Warm the jar of marshmallow cream in hot water.
Bake a yellow cake.
Spread marshmallow cream on top of cake as soon as you take it out of oven (carefully).
Let set.
Melt the margarine, cocoa, milk and vanilla over low heat; stir well.
Mix in the powdered sugar; pour over cake.
For cake:.
Mix eggs and sugar in mixer at high speed for 5 minutes.
Combine everything else except for marshmallow creme and mix well.
Combine the two mixtures together.
Bake in greased and floured 13x9x2\" pan at 350 for 30 minutes.
Remove from oven and spread marshmallow creme on top of cake while hot.
Let stand for only a few minutes and ice cake by combining all icing ingredients, mixed well with mixer.
Spread icing very carefully over marshmallow creme.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Bake cake by directions on box for 13 x 9-inch cake pan.
Poke holes in cake while it is still hot from oven.
Pour milk over cake; let it soak in holes.
When cake has cooled, spread Cool Whip on top.
Sprinkle with crushed candy bars on top of Cool Whip.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
For Cake: Cream together margarine, sugar and cocoa.
Add 4 eggs and vanilla; mix well.
Add flour, coconut, chopped nuts and beat 1 to 2 minutes.
Bake@ 350 degrees for 30 to 40 minutes.
While still hot, spread a jar of marshmallow creme over cake.
For Icing: Mix together all ingredients for icing and spread over cake.