Italian Sponge Cake (Pan di Spagna):
Place
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13 x 2-inch pan. Prepare cake mix as directed; set aside in baking pan.
In a separate bowl, with mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla.
Spoon mixture over unbaked cake batter; do not mix.
Bake for 1 hour (or until cake tester comes out dry). Cool on rack.
Frost with Frosting for Italian Love Cake.
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
3 deep, round, 20cm cake tins with baking paper.
ntil smooth. Cover and refrigerate for 30 mins.
Preheat the
Cover and chill for 30 mins.
Using a wedding cake cutter, cut
Prepare the yellow cake mix as directed for a 9 X 13 pan
Mix all together.
Recipe called for 3 greased and floured round pans.
To Bake at 350\u00b0 (optional choice greased and floured 13 x 9 pan), until cake tester comes clean.
Good with seven minute frosting.
Store in Refrigerator.
ch plastic straws
Make cake layers:.
Preheat oven to
o 325 degrees F.
For cake: Cream butter, shortening and sugar
Beat egg whites, adding about 1/2 cup sugar, until stiffly beaten.
Cream sugar and Crisco together well.
Sift flour, baking powder and salt together and add alternately with the milk to the creamed sugar mixture, mixing thoroughly.
Fold in the egg whites. Pour batter into a 14-inch, a 12-inch and an 8-inch greased and floured cake pan for a tiered Wedding Cake.
Bake at 350\u00b0 for 25 to 30 minutes.
After you have baked your cake in a 9x13 pan, allow
fer paper design, A4 paper for creating a template, toothpicks,
50F and lightly grease/flour cake pans.
Mix and bake
inch round cake pan.
For the sponge cake, beat eggs and
Mix cake mix according to directions on box.
Pour in 9 x 13-inch pan.
Cool.
Whip cream cheese, pudding and milk, then spread on cake.
Spread the crushed pineapple (drained) on cake, then spread the Cool Whip on, then sprinkle coconut on top.
spray 9x13\" pan with oil and set oven to 350\u00b0F.
spread the coconut and pecan pieces evenly on the bottom of pan.
prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
mix well together: margarine, cream cheese, vanilla and powered sugar.
spoon over cake in dollops, no need to spread evenly.
bake for approx 40-50 minutes.
check with toothpick for doneness.
cake will be cracked on top, but should be a moist cake.
large bowl combine: cake mix, eggs, oil, vanilla, whole
Prepare and bake cake according to directions on box for a sheet cake (13 x 9 x 2-inch pan) and cool.
Make pudding according to directions on box and chill.
Spread drained pineapple on cooled cake.
Beat cream cheese and Cool Whip together until smooth.
Add pudding and beat until creamy and thick.
Spread mixture on cake over pineapple.
Sprinkle coconut over this mixture.
Top with nuts and/or cherries.
Arrange rhubarb in the bottom of a 9X13 inch pan.
Sprinkle Jello over rhubarb.
Sprinkle sugar over Jello.
Cover with Marshmallows.
Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix.
DO NOT add the oil.
Spread cake batter over the marshmallows.
Bake at 350 degrees for 50-55 mins.
Serve warm with cool whip or ice-cream.