Preheat oven to 160\u00b0C.
Butter and flour 24cm bundt cake tin.
Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
Beat until just combined.
In a clean dry bowl beat the egg whites with 50g sugar until stiff.
With a metal spoon carefully fold egg whites into torte mixture.
Pour into bundt cake and bake 1 hour.
Sprinkle with icing sugar to serve.
Preheat oven to 350\u00b0F.
Mix together the dry ingredients.
Add eggs, pumpkin and oil.
Blend in nuts.
Grease and flour either a bundt cake pan or two 9 inch cake pans.
Bake for 30 minutes.
In a separate bowl mix all of the frosting ingredients and mix well.
Frost when cake is cool.
If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
Enjoy with family and friends.
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
nd will make this dense cake really moist) Leave pan in
Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
Bake at 350\u00b0 F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.
50\u00b0F.
Make the pecan topping by mixing together the
Preheat oven to 350\u00b0. Spray Bundt pan with cooking spray. Mix all ingredients together, using an electric mixer. Pour into pan. Bake at 350\u00b0 for 45 minutes to 1 hour. Check with toothpick for doneness. Let cool for 10 to 15 minutes. Loosen sides and invert on cake plate. Before serving, drizzle caramel topping on top and sprinkle with nuts.
ans or one 10 inch Bundt pan.
In a small
bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans
nside of a 10-cup Bundt pan thoroughly with melted butter
Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
Mix all ingredients together and pour into prepared pan.
Bake for 35-45 minutes.
Remove and let cool for 5-10 minutes then invert onto cake plate.
Stand back and wait for the praise.
Heat oven to 350\u00b0F. Grease 12 cup Bundt cake pan. Prepare cake mix as directed, adding 1 tablespoon lemon zest and coconut. Transfer to pan. Bake for 50 - 55 mins or until done. Let cool for 20 min. Remove from mold, cool completely.
In a bowl, combine icing sugar, milk and 1 tablespoon lemon juice. Stir until thick glaze forms. If glaze is too thick, thin with more lemon juice. If too thin, add more icing sugar. Drizzle over cake. Garnish as desired.
CAKE:
Arrange 1 cup pecans
Mix cake mix, eggs, water, oil, pudding mix and sour cream together really well.
Then stir in icing.
Cook in greased and floured bundt pan at 350\u00b0 for 45 minutes to an hour.
Grease and flour a bundt pan. Mix cake mix, oil, water and eggs for 2 minutes. Add the rest of the ingredients. Bake at 350\u00b0 for 45 to 60 minutes. When cool, dust with powdered sugar.
aking spray.
Place the cake mix, coconut frosting, eggs, oil
egrees F. Spray 12-cup bundt pan with cooking spray.
Grease Bundt cake pan.
Coat with powdered sugar.
Add nuts in bottom of pan.
Mix cake mix, oil, eggs and water.
Mix well and add cake frosting, mixing well again.
Pour in pan and bake at 350\u00b0 for 55 minutes.
lour, 12 cup fluted tube (bundt cake) pan.
In large bowl
Preheat oven to 350\u00b0.
Butter a large Bundt cake pan liberally (I use Pam).
Mix and beat first 7 ingredients for 5 minutes.
Add 1/2 cup pecans.
Place whole pecans on bottom and sides of pan, secured to pan with pat of butter.
Pour batter in pan and bake 40 minutes at 350\u00b0.
Let cool for 15 minutes.
Loosen center and sides.
Invert and cool on wire rack.
Serve with Cool Whip or whipped cream.
Serves 24.