ube pan or angel food cake pan.
Bake in 350
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.
n coconut.
For the cake, beat butter, sugar and vanilla
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
o 16 oz cake recipes together in a Wiltons doll cake pan.
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
ans aside.
Prepare banana nut cake: In large bowl, stir together
Prepare cake mix according to package directions.
Put 1/2 of batter into greased and floured 9 x 13 pan. Bake at 350\u00b0 for 18 minutes. Melt caramels, milk and butter. Stir pecans or walnuts into caramel mixture. Pour caramel and nut mixture over the cake. Sprinkle with chips. Pour reserved batter on top. Bake 20 minutes or until cake is springy to touch.
ellow and thick. Add the cake meal and slivovitz. Slowly beat
Preheat oven to 350\u00b0.
Prepare cake according to box directions.
Pour 1/2 cake batter into greased and floured 13 x 9 cake pan. Set remaining batter aside.
Bake cake in oven for 18 minutes.
Melt caramels; add milk and butter.
Stir pecans into caramel mixture.
Pour caramel nut mixture on top of cake. Sprinkle with chips.
Pour rest of cake batter over top and bake in oven another 20 minutes or until cake is done.
Serve plain or frosted.
Serves 20 people.
In a mixing bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes.
Combine walnuts, sugar and cinnamon.
Sprinkle a third of the nut mixture into a greased 10-inch fluted tube pan.
Top with half of the batter and another third of the nut mixture.
Repeat layers.
Bake at 350\u00b0 for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Yield: 12 to 14 servings.
o check at 20 minutes, cake should spring back when touched
For the Cake: Set oven rack in middle
Cream the shortening; add sugar gradually and cream together thoroughly.
Sift flour once before measuring.
Mix nuts and cherries and dredge with 2 tablespoons of flour.
Mix and sift remainder of flour with baking powder and salt.
Add to creamed mixture alternately with liquid.
Blend in nuts and cherries. Fold in egg whites which have been beaten until stiff, but not dry.
Pour into well-greased and floured cake pan and bake 50 minutes at 350\u00b0 in 8-inch pan.
Cool and frost with white icing.
Combine sugar, butter and Crisco.
Cream together.
Blend in the 4 eggs.
Add everything else.
Mix thoroughly.
Bake at 350\u00b0 for 50 to 55 minutes.