or 50-60 minutes until cake springs back when touched lightly
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
---------SAUCE-------.
Heat oil in a sauce pan.
Add mustard seeds and fenugreek.
When they are brown, add chopped onion.
Reduce heat, and fry onion till they are transparent.
Add garlic and fry on very low heat for about 5 minutes.
It is very important to fry garlic on VERY low heat.
Add chillie powder and curry powder.
Stir and cook about 1 minute.
Add chopped tomatoes and cook on high heat for another 2 minutes.
Add can of diced tomatoes, tomatoe paste and tomato ketchup.
Put soup cube and adjust salt.
...
rease and flour a 9\" cake pan.Preheat oven to 350
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
*note: this chocolate cake recipe makes 10 servings based on
For the cake:.
Line 3 (9-inch)
To make chiffon cake: Let egg whites
aking pan. I double this recipe and use a bundt pan
Prepare cake mix, pour 1/2 of batter in greased and floured 9 x 13 inch pan.
Blend filling ingredients until smooth and creamy.
Spread filling over cake batter.
Pour in remaining cake batter.
Bake at 350 degrees for 45 minutes.
Cool completely.
Prepare icing and spread on cooled cake.
Keep cake in refrigerator.
Preheat oven to 350\u00b0.
Prepare cake mix as directed on package.
Pour batter into a well greased and floured 10-inch Bundt pan.
In small mixing bowl, beat cheese, margarine and cornstarch until fluffy.
Gradually beat in sweetened condensed milk, then egg and vanilla until smooth.
Pour evenly over cake batter.
Bake 50 to 55 minutes or until wooden pick near center comes out clean.
Cool 15 minutes; remove from pan and cool. Sprinkle with confectioners sugar or drizzle with chocolate glaze.
Heat oven to 350\u00b0.
Prepare cake mix as package directs.
Pour into greased and floured Bundt pan.
In small mixer bowl, beat cheese, butter and cornstarch until fluffy.
Gradually beat in milk, egg and vanilla. Pour evenly over cake batter.
Bake 50 to 55 minutes. Cool 10 minutes.
Remove from pan. Cool thoroughly. Glaze and serve.
Preheat oven to 350\u00b0.
Mix cake mix according to package.
Pour into a well-greased and floured 10-inch or Bundt pan.
Beat cheese, margarine and cornstarch until fluffy.
Gradually beat in condensed milk, egg and vanilla.
Pour evenly over cake batter.
Bake 50 to 55 minutes.
Cool 10 minutes.
Remove from pan and cool completely. Store in refrigerator.
You may use a chocolate glaze if desired.
o 350\u00b0F.
Prepare cake mix as package directs.
o 350\u00b0.
Prepare cake mix as package directs. Pour
Bake cake according to directions in a 350\u00b0 oven in a jelly roll pan (15 1/2 x 10 1/2 x 1-inch).
Cool cake completely. Cut crosswise into thirds.
Spread 1/2 cup preserves on bottom layer to within 1/2-inch of edges.
Spread second layer with remaining preserves. Beat whipping cream and powdered sugar in chilled bowl until stiff.
Frost top and sides.
Decorate with chocolate chips or shaved Hershey bar. Refrigerate remaining cake.