pray three 8-inch round cake pans with nonstick cooking spray
pray three 8-inch round cake pans with nonstick cooking spray
ay before you make the cake. Knead the marzipan and powdered
pray three 8-inch round cake pans with nonstick cooking spray
nto a rack.
Prepare Peach Nectar and White Chocolate Mousse
Bake cake in 3 layers according to directions.
Mix the cream cheese, sugar, nutmeg and milk.
Mix with electric mixer until fluffy. Drain peaches; reserve juice.
Mash peaches (save a couple to decorate with).
Take drained mashed peaches and add 1 cup of icing mix.
Stir, then use to fill between layers.
Pour peach juice over each layer as you stack cake, then filling.
Top cake and sides with the plain icing and decorate with peaches. This cake can be done with pineapple instead of peaches.
il spray. Gently toss 24 peach wedges with 2 tablespoons schnapps
Place peaches in 9 x 13-inch pan.
Mix dry jello and sugar together and sprinkle over peaches.
Sprinkle cake mix over this. Pour margarine and water over all.
Bake at 350\u00b0 for about 45 minutes.
Serve warm or cold.
ntil crumbly; set aside.
CAKE:
Preheat oven to 350
layer 1/2 of the peach mixture over it.
Cover
eaches.
2. Add peach juice, vanilla extract, peach extract, vegetable oil
o coat.
For the cake: Whisk flour, baking powder, and
Melt butter in 13 x 9 x 2-inch pan.
Sprinkle brown sugar evenly in pan.
Drain pineapple (save juice).
Arrange pineapple slices with cherry halves in center on sugar mixture.
Add water to pineapple juice to make the water called for on cake recipe. Make cake batter.
Pour over fruit.
Bake at 350\u00b0 for 45 to 50 minutes.
Drain half of the juice from the peaches; spread peaches in bottom of a 9 x 9-inch casserole dish.
Sprinkle cake mix over top.
Melt butter and dribble over cake mix.
Bake at 350\u00b0 for 40 minutes or until golden brown.
Let cool before serving.
n large bowl, combine all cake ingredients, beat on low speed
Arrange sliced peaches on bottom of 13 x 9 cake pan. Mix jello and cake mix and spread over peaches. Make holes in mixture and pour over the margarine (melted). Pour water and peach juice over all. Bake at 400\u00b0 for approximately one hour.
Cook cake in 9 x 13 glass pan.
Cool cake.
Poke holes in cake and pour juice only from peaches over cake.
Add peach slices next (save several for top of cake).
Mix together Cool Whip and pudding, then pour over cake.
Add the peach slices.
Refrigerate several hours.
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
ith flour.
Place the cake mix, cream cheese, water, oil
To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
Mix as directed on box.
This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.