ot overbake. Cool in pans for 5 minutes, then invert onto
nto the center of each cake layer comes out clean, about
nch round enameled pan for this cake, and it made a
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
Fold the Cool Whip and cherry pie filling together.
Spread over bottom cake layer, place top layer over the filling.
Spread Cool Whip over cake, top with cherry pie filling.
e oven; bake until the cake has risen, is firm
TO MAKE THE CAKE:
Preheat oven to 350.<
Combine first seven ingredients for the cake in mixing bowl; blend well.
Pour into a greased and lightly floured 9-1/2 inch bundt pan.
Bake at 350 degrees for 45 to 50 minutes or until cake springs back, when lightly touched in the center.
For topping/filling: While cake is still warm in pan, poke holes in cake (the end of a wooden spoon works well).
Pour Liqueur mixture all over the cake.
Allow to cool in pan at least 2 hours before removing.
Mix all together and pour half of batter into a greased 9 x 13-inch pan. Then mix filling for cake.
ntil almond paste dissolves and custard boils, about 10 minutes.
ch (22 cm) loose-bottomed cake tin.
Sift flour, baking
ubbles.
Bake for one hour or until cake tests done. Invert
ine 2 nine-inch round cake pans and grease the sides
5 F. for 10-12 minutes or until the cake springs back
ntil pale golden and a cake tester (toothpick if you're
FOR THE CAKE: Place eggs in blender container and whip for a few
Directions for cake:.
Melt white chocolate
nch round cake pans.
Bake at 375\u00b0 for 20 to
d egg, and let sit for 2 minutes to soften yeast