166 cakes two Recipes

pineapple flavored cake mix, vegetable oil, strawberry pie filling, eggs, water, crushed pineapple with juice, instant vanilla pudding mix

betty crocker super moist chocolate cake mix, prepared (or whatever type of cake goes well with your theme, something moist and enough for two layers), chocolate buttercream icing (i usually make a simple icing sugar 1 but a good pre-mixed would work fine too), chocolate candy bars, of your choice (could also use m &m s or something), chocolate shavings (optional, can make with a vegetable peeler and a chocolate bar), caramel (optional), ice cream (optional), nuts (optional), candy sprinkles (optional), coconut (optional), flavor extract (optional, vanilla , mint, orange, brandy, whatever)

grapefruit slices, orange slices, sugar, butter, softened, sugar, eggs, vanilla extract, grated lemon peel, cake flour, baking powder, salt, baking soda, milk, white grapefruit juice, two 8 oz, 1 3 ounces) cream cheese, softened, butter, softened, sugar, grated grapefruit peel, grated lemon peel, grated orange peel, vanilla extract

canned salmon, drained , de-boned, and cleaned (two 15-oz cans), oyster crackers, whole, mayonnaise, eggs, beaten, pimientos (canned, drained and diced ), fresh parsley, chopped, fresh lemon juice, strained, dried basil, rice vinegar (sub., white wine vinegar), kosher salt, prepared yellow mustard, mrs. dash seasoning mix (sub., italian dressing dry mix), old bay seasoning (sprinkled on frying cakes), crisco shortening , butter flavored (for frying)

butter, softened, brown sugar, eggs, unsweetened applesauce, cake flour, baking powder, ground cinnamon, salt, baking soda, ground allspice, ground nutmeg, reduced-fat sour cream, chopped walnuts, butter, softened, sugar, reduced-fat sour cream, vanilla extract, semisweet chocolate, chopped, butter

butter, white sugar, divided, cake flour, egg yolks, room temperature, egg whites, room temperature, baking powder, milk, room temperature, vanilla extract

food cake mix, instant chocolate pudding mix, sour cream, butter (very soft but not melted ) or 1 cup margarine (very soft but not melted), eggs, vanilla, chocolate chips

granulated sugar, butter, softened (two sticks, no substitutions!), eggs, cake flour, heavy whipping cream, vanilla extract, maple extract (optional) or 1 tsp butter flavor extract (optional) or 1 tsp almond extract (optional) or 2 tsp lemon juice (optional) or 2 tsp orange juice (optional)

strawberry ice cream, vanilla sponge cakes (i use a basic victoria sponge cut to the size of my tumblers), cream (or you can use squirty ), fresh strawberries

eggs, cocoa powder, caster sugar, butter, for greasing, this recipe yields two 20 cm cake

shortening, sugar, vanilla, eggs, cake flour, baking powder, salt, milk , plus, milk

sponge cake , split into two layers, cornstarch, equal sugar substitute, water, frozen coconut milk, thawed (or noh s haupia mix), cool whip lite, shredded coconut

shortening, sugar, vanilla, eggs, cake flour, baking powder, salt, tblsp. milk

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

chocolate cake mix, sugar, coffee , i used double strength (hot, strong & divided in two 1/4 cup portions), whiskey, cream cheese frosting (or vanilla)

yellow cake mix, margarine, two 15-1/2 oz can crushed pineapple, cream cheese, chopped pecans (grind in blender), eggs, divided, powdered sugar

bittersweet chocolate, chopped, heavy cream, sugar, salt, vanilla extract, unsalted butter, softened (1 stick), recipe yellow cake batter (enough to make two 8-inch layers, about 5 1/3 cups of batter)

sugar, water, raspberry liqueur, heavy whipping cream, semisweet chocolate , cut into 1/4-inch pieces, unsalted butter, two 10-oz packages frozen raspberries, sugar, raspberry liqueur, unflavored gelatin, heavy whipping cream, chocolate genoise, baked and cooled (recipe below ), heavy whipping cream, chocolate shavings, basket raspberries, sugar, cake flour, cornstarch, alkalized (dutch process) cocoa powder, eggs plus 3 large egg yolks, sugar, salt