Preheat oven to 350 degrees.
Combine all cake base ingredients and mix well.
Pat into lightly greasted 13x9 baking pan.
Prepare filling.
Beat cream cheese until smooth.
Add eggs and vanilla.
Add butter and beat.
Add powdered sugar and mix well.
Pour over cake mixture.
Bake for 40-45 minutes.
You want the center to be a little gooey, so make sure not to overbake.
Cake Base: Cream sugar & Margerine, add beaten
br>Begin by making the cake base. Mix Finlandia Unsalted Butter, egg
br>To make the plum cake base, cream butter and sugar until
nch baking pan.
For cake base:
In a large bowl
Cake base.
Preheat oven to 300
Mix cake and add cookie crumbs.
Bake in layers or 9 x 13-inch pan, greased and floured, at 350\u00b0 for 30 to 35 minutes.
Cool 10 minutes in pan before removing or frost in the pan.
Beat eggs. Add sugar, flour, pineapple and butter. Mix and cook, stirring constantly until thick. Pour into a bowl to cool. Add butter. \"Ice\" cake with this. Use a Pillsbury Plus cake mix. Cut the layer into to make 4 layers.
fore using.
Prepare the cake. Bake the three layers
Put fudge topping in hot water (sealed) so it will be easier to spread.
When cake is cool, spread fudge topping over cake. Chill for a few minutes.
Add creme de menthe to large whipped topping and whip.
Spread on top of fudge.
Follow directions for cake mix on the box, but also add 3 tablespoons green creme de menthe.
Bake as directed in a 9 x 13-inch pan.
Cool.
Top cake with 1 jar fudge topping, then spread with Cool Whip that has been mixed with 3 tablespoons of green creme de menthe.
Refrigerate until ready to use.
Combine
dry cake mix, 1/2 cup prepared frosting, water and egg.
Stir\tby
hand until cake mix is moistened.
Mixture will be stiff.
Pat
into\t13 x 9-inch pan, greased on bottom only.
Beat sour
cream into remaining frosting.
Spread over base and sprinkle
with chocolate chips.
Bake at 350\u00b0 for 40 to 50 minutes.
Top
will
be
puffy.
Chocolate chips do not melt. Cool and cut into bars.
an to aid when releasing cake from pan). Cut a 1
(9-inch) round cake pans.
Combine cake mix, nectar, eggs
For the base: Oven temperature, 325 deg. F.<
o 375~.
Lightly grease base of 10\" spring form pan
9 inch round springform cake pan with parchment paper.
Grease and flour 13 x 9-inch baking pan.
In small bowl, combine 1 cup dry cake mix (reserve remaining for cake), 1/2 cup dry frosting mix (reserve remaining for frosting) and 1/3 cup butter.
Stir until crumbly; add nuts.
Press on bottom of prepared pan.
In large bowl, blend remaining dry cake as directed on package.
Pour over mixture in pan.
Bake at 350\u00b0 for 40 to 50 minutes.
Cool.
Frost with remaining frosting mix prepared as directed on package, decreasing water by 1 tablespoon.
Mix together the first five ingredients as per instructions on cake mix.
Pour into greased and floured tube pan.
In small cup, mix Harvey's Bristol Creme liquor and instant coffee.
Swirl through cake with knife.
Bake at 350\u00b0 for 45 minutes.
Melt 1/4 cup butter and add 2 eggs to cake mix.
Mix will be sticky, but mix well.
Put in greased sheet cake pan.
Grease only bottom of pan.
Pour pie filling on top of unbaked cake.
Take 2 tablespoons melted butter and mix with frosting.
Sprinkle over entire cake.
Bake at 350\u00b0 for 30 to 35 minutes.