1. Preheat the oven to 180°C (356°F).  Brush a round 22cm (9″) base measurement cake pan with melted dairy spread to lightly grease.  Line the base with non-stick baking paper.
2. Combine the cocoa powder & hot water in a medium bowl.  Combine the instant coffee powder & boiling water in a cup.  Add the coffee to the cocoa mixture & stir until combined.
3. Add almond meal, sugar, & egg yolks to cocoa mixture, & stir until well combined.
4. Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form.  Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined.  Gently fold in remaining egg whites until just combined.
5. Pour mixture into prepared pan.  Place cake pan in a roasting pan.  Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan.  Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean.  Remove from the oven.  Remove cake pan from water bath & set aside for 20 minutes to cool  Turn cake onto a wire rack & remove paper.  Set aside for another 20 minutes or until cooled to room temperature.
6. Cut cake into wedges & carefully transfer to serving plates.  Serve with strawberries

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1. In a mixing bowl, combine pumpkin, milk, eggs, sugar, & pumpkin pie spice. Transfer into a greased 13″ x 9″ baking pan. Sprinkle with dry cake mix & drizzle with butter.
2. Top with walnuts if you’ve opted to.
3. Bake at 350°F for 1 hour or until a knife inserted near the center comes out clean.
4. Serve with ice cream or whipped cream.

Chef’s note:
I only use 3 tsp of the pumpkin pie spice.

Topping:

Filling:

1. Beat together butter & sugar until fluffy. Beat eggs in separate bowl until well mixed (the more air in the mix at this stage the better). Add eggs to mixture a bit at a time, mixing well after each add. Add chocolate powder to flour & sieve into mixture. Mix well & pour into greased baking tin.
2. Bake at 180°C for approximately 20 minutes (depending on oven). To test when ready, place a knife into the center of the cake. Knife should come out clean when ready. Cool on wire rack.
3. For filling, place butter in bowl. Add chocolate powder to Icing sugar & sift onto butter. Add squirt of lemon juice. Beat together until smooth. Slice cake in half & add to middle.
4. For topping, cover in melted chocolate. Allow to harden & enjoy!

Make cake mix according to directions. Bake according to directions. While hot poke holes in top & then pour syrup on top. Then when cool cover with whip cream & crushed peanut butter cups.

1. Preheat oven to 350°F.
2. Lightly grease a 13″x9″ pan.
3. Combine cake mix, apple filling, & eggs.
4. In separate container, combine sugar & cinnamon.
5. Spread half the cake batter into the pan.
6. Sprinkle with half the cinnamon-sugar mixture.
7. Spread the rest of batter into pan & top with rest of sugar-cinnamon mixture.
8. Bake 30-35 minutes.
9. Test center with toothpick, if it comes out clean it’s done.

Frosting:

For Cake:
Combine dry ingredients in bowl. Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. Bake at 350°F for 45 minutes or until toothpick comes out clean.

For Frosting:
Mix all ingredients. Let stand in refrigerator for at least one hour. Beat until stiff. Frost cake.

Bailey’s Buttercream Frosting:

For Cake:
Combine all ingredients except chocolate chips, beat with mixer until smooth. Stir in chocolate chips. Bake at 30-35 minutes in 2 8″ or 9″ round pans. Check with toothpick for doneness. Be careful not to over bake. Cool completely & ice with Bailey’s Buttercream Frosting.

For Frosting:
Cream the butter, add ½ of the powdered sugar & blend well. Add the cocoa powder & vanilla. Start pouring the Bailey’s over the icing while your beaters beat the rest of the sugar. Keep adding Bailey’s until it’s all in there. Very creamy & wonderful!

Filling Ingredients:

Frosting Ingredients:

For Cake:
1. Preheat oven to 350°F. Mix cake mix, cocoa powder, buttermilk, oil, & eggs in large mixing bowl until all ingredients are combined. Scrape down the sides of the bowl & beat 2 minutes more on medium-high. Batter will be very thick.
2. Bake cake in 2 8″ or 9″ round pans until they spring back when lightly touched with your finger & start to pull away from the side, about 28-30 minutes. Cool.

For Filling:
1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
2. When cake is done, put filling between the two layers.

For Frosting:
1. Place chips in a mixing bowl. Heat the whipping cream in a sauce pan to boil. Remove from heat & pour over chips. Whisk until all the chips melt. Allow this to cool for several minutes. Add Rumpleminz.
2. Let cool until spread able & ice over cake. Alternatively, you can pour it over the cake while still warm as a glaze. Be careful, can be messy.

Kahlua Cream Ingredients:

For Cake:
1. Combine coffee & water in a small heatproof bowl (or mug). Allow to stand for 10 minutes.
2. Preheat over to 350°F. Lightly grease a deep 8″ round cake pan.
3. Beat butter & sugar in a large bowl with electric mixer until light & creamy. add the eggs one at a time, mixing thoroughly after each.
4. Add the ground almonds. Using a metal spoon, fold in the sifted flour & cocoa alternately with the coffee mix. Stir until just combined & the mixture is smooth.
5. Carefully spoon the mixture into the cake pan & smooth the surface.
6. Bake for 30 minutes, or until toothpick comes out clean. Leave in pan for 15 minutes to cool before turning onto a wire rack.
For Filling:
1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
2. When cake is done, put filling between the two layers.

For Kahlua Cream:
1. Combine everything in a small saucepan & stir over low heat until coffee dissolves.
2. Serve cake warm covered with Kahlua cream.