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.
econd half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for
alf for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for
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.
ube pan or angel food cake pan.
Bake in 350
Preheat oven to 350.
Mix cake mix, 3/4 oil, 4 eggs, sugar, sour cream, and flavoring.
In separate bowl mix 2 Tbsp. cake mix, brown sugar, and ground cinnamon.
After mixing well, add pecans. In greased cake pan begin layering batter and cinnamon and mix beginning with cinnamon mix and ending with it also.
Bake for 50 minutes at 350 or until cake is done.
Mix powdered sugar and milk to make creamy topping.
Drizzle over cake while it is still warm.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
Cream together the sugar, butter and eggs and set aside. Place flour in separate bowl.
Add dates and nuts, then put soda in cup of boiling water and pour over date-nut-flour mixture, then add alternately to first mixture.
Batter will be thin.)
Bake in a 7 x 11-inch pan at 375\u00b0 for 20 minutes.
Cake stays moist. Serve with real whipped cream.
Mix cake mix as instructed on the box, then add bananas and nuts.
Bake as instructed on the cake mix.
Let cool completely. (Makes 3 layers.)
Top with Cool Whip.
Refrigerate.
Preheat oven to 350 degrees F.
Prepare 8 inch cake pan and proceed as usual.
Mix first three ingredients together and let cool completely.
Add walnuts, cake flour and baking powder and stir gently.
Add butter sugar, salt and.
egg.
Stir completely and bake in prepared pan until tester comes out clean.
Topping: Cook until syrupy and spread on warm cake.
Serve cooled topped.
with fresh whipped cream, if desired.
nd floured 9-inch round cake pans.
Sprinkle 1/2
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.
Combine eggs, cheese, sugar, salt and extract; beat until smooth.
Blend in sour cream and put into Graham-Nut crust.
Bake at 375\u00b0 for 35 to 40 minutes.
Cool and chill 4 to 5 hours.
Serves 10.
Prepare cake as directed in 13x9 pan,
*note: this chocolate cake recipe makes 10 servings based on
n coconut.
For the cake, beat butter, sugar and vanilla
ack 15 minutes.
Turn cake out onto wire rack.
Heat oven to 350\u00b0.
Grease and flour square pans.
Measure all ingredients into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes on high speed, scraping bowl occasionally.
Pour into pan.
Bake 40 to 50 minutes or until wooden pick inserted into center comes out clean.
Frost cake with 1/2 recipe fudge frosting.