mperature while preparing cake layers.
ASSEMBLE THE TRUFFLE CAKE:
Line
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.
rk 4 and prepare the cake tin: using a tin
ake it easier to remove cake from pan).
Replace bottom
-inch round cake pans.
MAKE THE CAKE.
In a
rust-lined pan.
Bake cake in a 325\u00b0oven about
or doneness
Let the cake cool completely on a wire
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
aking pan. I double this recipe and use a bundt pan
For the cake:.
Line 3 (9-inch)
50 degrees F.
Mix cake mix, water, oil, eggs, and
To make chiffon cake: Let egg whites
Drain cherries; reserve some cherry juice for color at the end.
Add rum to cherries and let set about half hour before using.
Tear angel cake into bits in a large bowl .
Make vanilla pudding according to directions on package.
Mix cake, pudding and 1 cup of the cherries, drained.
Refrigerate until ready to use. Whip heavy cream; add bit of cherry juice for color.
Top with whipped cream; decorate with remaining 1 cup cherries on top of cream.
Let stand in refrigerator to blend flavors.
put the rest of the cake ingredients into the blender and
with an electric mixer, beat cake mix, water, oil, 1/2